Shitake-Nettle-Tofu Quiche
Submitted by annhill1825
Earthy shiitake mushrooms, tender nettle greens, and golden tofu cubes nestle in a savory custard for a springtime quiche that celebrates foraged ingredients and umami flavors.
YIELD
16 servingsPREP
30 minCOOK
60 minREADY
90 minThis quiche belongs to the foragers and the mushroom obsessives.
Dried shiitakes get soaked until plump, then sautéed with onions and cubes of tofu until everything turns golden. Fresh nettle tops (use gloves when handling raw!) get blanched tender, then folded into the filling for a mineral-rich green that tastes like spring in the woods. The whole thing bakes into two deep quiches with a custardy center and crisp crust edges.
Garnish with fresh nettle sprigs and edible spring flowers for a showstopper presentation.
Chef Tips
- Wear gloves when handling raw nettles (cooking removes the sting)
- Soak shiitakes in warm water for at least 20 minutes until fully rehydrated
- Drain cooked nettles immediately to preserve bright green color
- Substitute spinach or kale if nettles aren’t available in your area
Ingredients
Directions
Soak shiitake in warm water.
Rinse nettles; cook in water to cover until tender; drain immediately.
Sauté onion (and some garlic if you wish) in half of olive oil until partly soft.
Slice the softened shiitake and sauté with onion for 3 minutes.
Cut tofu in small cubes; sauté with shitake, rest of oil, and onion for 4 minutes.
Remove from heat; stir in cooked nettle; put in prebaked crusts.
Bake at 350℉ (180℃) F for 40 to 50 minutes, until center is set.
Decorate with sprigs of nettle and spring flowers and serve.
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