The recipe for the Spinach and Mushroom Quiche was adapted from The Modern Vegetarian Kitchen by Peter Berley. Instead of using a pastry crust for the quiche, I decided to use cooked polenta as the top and bottom layers. The original recipe did not use any butter for their pastry crust. The recipe for the polenta from the package calls for butter, but we could always use a substitute for it.
Here’s the recipe for the filling, which was adapted from the Vegetarian Spinach and Mushroom Quiche recipe.
- 5 tbsp olive oil
- 1 cup diced onion
- 2 leeks, mostly white parts finely chopped
- 10 oz white mushrooms, sliced
- 2 tbsp white wine or water
- 1 1/2 tsp salt
- 3 garlic cloves, crushed
- 10 fresh basil leaves, chopped
- 1 lb firm tofu, rinsed and patted dry
- 2 tbsp lemon juice
- 1 tbsp rice vinegar
- 2 lbs fresh spinach, washed and roughly chopped
- Heat 2 tbsp of the oil in a large pan.
- Add the onions, leeks and mushrooms and cook for about 10 minutes, until the vegetables are caramelized.
- Add the wine and 1/2 tsp of the salt and continue to cook until dry.
- Add the spinach and cook until wilted.
- In a separate small pan, heat 3 tbsp of the oil.
- Add the garlic and basil. Simmer until the garlic is light golden.
- Scrape into the bowl of a food processor.
- Add the tofu, lemon juice, vinegar and remaining salt. Puree until smooth.
- In a large bowl, mix the mushroom mixture with the tofu mixture.
Instead of just using white mushrooms, I also added a king oyster mushroom. The king oyster mushroom is pretty much a large white stem with a little tan colored cap on top. I cut it into little strips of about 1.5 inches in length. Feel free to use your favorite blend of mushrooms.
Here I have one layer of the polenta that have been sitting in the refrigerator over night. The silicon pie tray worked wonders and the polenta molded its shape nicely. Next, I poured the mushroom mixture on to the polenta in the pie tray.
I placed the second layer of the polenta on top of the mushroom mixture. Now, it’s ready to enter the oven. Bake for 30 minutes at 350 degrees. Let it cool for 10 minutes on the oven rack before removing from the oven.
The top layer of the polenta had a nice crispy texture. The polenta crust was tasty and fun to eat. The mushroom and spinach mixture was delicious, but a little bit plain. Next time, I would definitely use a larger assortment of mushrooms to introduce more flavors. Tastes great with some ketchup and Sriracha hot sauce on the side.