By Martha Rose Shulman
- Total Time
- 1 hour 45 minutes
- Rating
- 4(260)
- Notes
- Read community notes
This is a vegan quiche filled with a savory mix of blended tofu and mushrooms. It has a deep, rich umami flavor. No eggs are necessary to bind it; the tofu stiffens up when it bakes. You can use the crust of your choice. The yeasted crust is not vegan, as it contains an egg.
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Ingredients
Yield:Serves 6 to 8
- 19- or 10-inch 1 yeasted whole wheat olive oil pastry or gluten-free whole-grain Mediterranean pie crust
- ½ounce (about ½ cup) dried mushrooms (preferably porcinis)
- 1tablespoon plus 2 teaspoons extra virgin olive oil
- ½medium or 1 small onion, finely chopped
- Salt to taste
- 2 to 3garlic cloves (to taste), minced
- ¾pound mushrooms, trimmed and diced
- 1teaspoon fresh thyme leaves, coarsely chopped, or ½ teaspoon dried thyme
- Freshly ground pepper to taste
- 2tablespoons dry white wine or rosé
- 14ounces firm or silken tofu
- 1tablespoon low-sodium soy sauce
- 1tablespoon miso paste
- 1teaspoon yeast extract, such as Marmite
- 1½tablespoons tahini
- ⅛teaspoon cayenne
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
137 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 7 grams protein; 278 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Mix up the pie dough and when ready roll or press out to line a 9- or 10-inch tart pan. Set in the refrigerator to rest. Meanwhile place the dried mushrooms in a pyrex measuring cup and pour in 1 cup boiling water. Let sit for 20 minutes or longer. Set a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze over the strainer to extract as much flavorful liquid as possible, rinse away any lingering sand, and chop medium-fine. Set aside. Measure out ⅓ cup of the mushroom broth.
Step
2
Heat one tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, and add a generous pinch of salt. Continue to cook, stirring often, until the onions are tender and lightly colored, about 8 minutes. Add the garlic and cook, stirring, until it begins to smell fragrant, 30 seconds to a minute. Stir in the fresh and dried mushrooms and turn the heat up to medium-high. Cook, stirring or shaking the pan, until the mushrooms have begun to sweat and soften, about 5 minutes. Add the thyme and season to taste with salt and pepper. Continue to cook, stirring often, until the mushrooms are tender. If desired add the wine and stir to deglaze the pan. When the liquid has evaporated remove from the heat.
Step
3
Preheat the oven to 350 degrees. Place the tofu, soy sauce, miso, yeast extract, tahini and cayenne in a food processor fitted with the steel blade and blend the ingredients until smooth. Stop the machine and scrape down the sides of the bowl, then process again. With the machine running add ⅓ cup of the mushroom broth and process until smooth. Scrape into a large bowl, add the cooked mushrooms and onions, and stir together.
Step
4
Brush the crust with the remaining olive oil and place in the oven for 10 minutes. Remove from the oven and fill with the tofu mixture. Bake 35 to 40 minutes, until the top is a rich golden brown and the filling has set. Remove from the heat and allow to sit for at least 10 minutes before serving.
Tip
- Advance preparation: The mushroom mixture can be prepared through Step 2 and kept in the refrigerator for up to two days. Keep it uncovered for the first day so that it doesn't release liquid. The finished tart will keep for three days and is good cold or room temperature.
Ratings
4
out of 5
260
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Cooking Notes
Sam
Easy, customizable, and DELICIOUS! Yum!
For those with little interest in buying a whole jar of marmite: nutritional yeast is also a yeast extract, with a similar salty, fishy, umami flavor. It's also much more likely to be in your vegan kitchen already!! I used 1/4 cup and it nicely rounded out the quiche.
I used a thawed store bought frozen pie crust--10 minute par bake was NOT enough, which made the bottom crust a bit pasty with the wet filling. Up to 20 with a foil tent.
AnneQ
Great 'quiche' which was perfect to serve to my Vegan sis-in-law and satisfy the non-vegan crowd as well. Used 1 oz. of dried porcini and sliced mushrooms thin instead of dicing. Definitely deglazed with wine. Skipped Marmite. There weren't any leftovers!
Kate B
Great savory, vegan quiche. I added arugula and sage. Didn't have marmite, but will definitely make sure to grab some the next time I make this recipe!
Vicky
Flavor was amazing - so much umami! I ate a whole slice at the counter before even serving up the other plates to take to the table!!!! Will definitely be making this again. Will probably cook the mushrooms longer and bake the crust longer than 10 min to try to get a crispier base
ML
I'm learning to cook vegan. After reading the comments, I skipped the mushroom broth in hopes that the "quiche" would set (it did, but it's more like a "tofu loaf in a crust" than a quiche). I didn't have dried mushrooms; subbed a teaspoon of Trader Joe's Mushroom & Co. umami seasoning. I subbed other ingredients I had on hand: the nutritional yeast and dry cooking sherry. I added cooked greens and some paprika on top. Labor intensive; resulting flavor a little odd. Could be my substitutions.
substitutions/additions
I read the comments about the runny filling, so I dried EVERYTHING. I wrung out both the fresh and the dried mushrooms. I bought fresh tofu and didn’t submerge it in water for a day and then I pressed it to extract more water. I added 1/4 1 tbsp of nooch instead of marmite, and maybe could have added a little less of the mushroom broth near the end. The texture came between tofu and pâté. I added 2 cloves of blk garlic to tofu mix and it was *chefs kiss*. Added a lot Swiss chard
Elsa
I eat gluten free and dairy free. I thought this was disappointing especially given the number of specialty items required. I’d like to see more recipes that offer Dairy free options. I find substituting dairy in recipes more challenging than gluten. There was too much filling for a 9” pie crust.
Anthony
Followed this recipe to the letter, using a premade crust. It was... okay. Mushroom flavor was good, umami flavor good, overall result was maybe a touch too salty. But the main issue was that the filling did not set, even after 40 mins in the oven. I used firm tofu. So it tasted okay, but the texture was unappetizing. Might try again and press the tofu first, or try adding some cornstarch to thicken it. I like the suggestion some other readers have of adding something green.
bibliophile.scientist
This was fine, even pretty good. I used storebought crust, thus making it not vegan. It was a nice mushroom tart but not the consistency of quiche. A bit salty, but I think that is because I used Better than Bullion instead of Marmite. I used more miso as well. The re-hydrated dried mushrooms added a nice texture. Might make again, but not a quick dish, so maybe not.
Hannah211
Took the recommendation of adding 1/4 nooch to the filling, and I added equal halves of red and white miso pastes. White makes a dish taste umami but also vaguely sweet; red gives it a nice, savory flavor and body that actually went well with the mushrooms. Overall, a very tasty “quiche”, and I did make Martha’s olive oil pie crust for the base.If you still eat cheese, throw a quarter cup Parmesan in and use a white miso. A friend of mine did this and really liked the results.
Liv
Agreed that 20min would be a better cook time for the crustA green or something to cut through the intense mushroom flavor would add a lot more to the dish. The texture was fine, not very quiche like and more like a semi-solid pastI would make this again with the above considerations and perhaps just using tofu as the solid without all the flavorings in order to have a less pasty texture
Wendy
I love mushrooms and tofu so I had high hopes for this dish but I’m sorry to say I did not care for it.
Mette
Didn't have Tofu, used Tempeh instead. Not a good substitute, couldn't taste the mushroom
Lizzy
Thanks for the Nooch hint, saved us some time. For some reason this Quiche had an unpleasant bitter flavor that ran down the sides of the tongue - maybe the organic Tahini we used? The most disappointing thing here was the mushroom flavor. We were crushed to find the mushrooms were not front and center. Confession, we did use dried Truffles for some of the dried mushroom, could this have been the problem?
Susan
Used 12.5 oz tofu so added Tbsp bread crumbs. 1 phyllo dough sheet instead of pie crust.
Cece
Pretty easy and customizable! We replaced the crust with a shredded potato one (although we made a smaller one without a crust and honestly preferred it that way). Also, didn't have marmite as it's almost impossible to find where I live, but just added some extra miso and nutritional yeast as a sub. Delicious!
Yasmin Iglesias
Great recipe. We added a half red pepper and on top of the quiche some leaves of basil in order to give some fresh flavor.
Kim
Tried this with silken tofu and was not pleased with it--filling did not adequately stiffen.
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