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Shitake-Nettle-Tofu Quiche

 

:)
8

Yield

16

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free
 

Ingredients

1 ounce mushrooms, shiitake
dried
1 cup water
warm
2 each pie shell (9 inch)
baked
6 cups nettle
tops
*
1 pound tofu
1 each onions
cut into crescents
4 tablespoons olive oil
2 cups milk
3 large eggs
1 tablespoon soy sauce, tamari

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 18361% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 195mg 8%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 15g
Vitamin A 3% Vitamin C 1%
Calcium 24% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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