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Shitake-Nettle-Tofu Quiche

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Submitted by annhill1825

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YIELD

16 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

1 28.9
OUNCE ML/G MUSHROOMS, SHIITAKE
dried
1 237
CUP ML WATER
warm
2 2
EACH EACH PIE SHELL (9 INCH)
baked
6 1.4
CUPS L NETTLE
tops *
1 453.6
POUND G TOFU
1 1
EACH EACH ONIONS
cut into crescents
4 6E+1
TABLESPOONS ML OLIVE OIL
2 473
CUPS ML MILK
3 3
LARGE LARGE EGGS
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 183 61% 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?
Trans-fat Free
 
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