Shitake-Nettle-Tofu Quiche
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Yield
16 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
mushrooms, shiitake
dried |
|
| 237 | ml |
water
warm |
|
| 2 | each |
pie shell (9 inch)
baked |
|
| 1.4 | l |
nettle
tops |
* |
| 453.6 | g |
tofu
|
|
| 1 | each |
onions
cut into crescents |
|
| 6E+1 | ml |
olive oil
|
|
| 473 | ml |
milk
|
|
| 3 | large |
eggs
|
|
| 15 | ml |
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.
