Ingredients
1 tbs olive oil
8 oz mushrooms (I used shiitake, but portobello or any other type work great)
4 garlic cloves
1 tbs rosemary
1 tsp thyme
1/2 tsp salt
1 tsp black pepper
1 block silken tofu
1 tbs tahini
2 tbs red wine vinegar
1 tbs soy sauce
2 tbs nutritional yeast
1 1/2 tbs paprika
1 pie crust: I use the basic pie crust recipe from the Chicago Diner cook book, but any basic crust recipe will work. Just remove the sugar if using a recipe for fruit pie.
Heat olive oil over medium in a frying pan. Add mushrooms and let cook 10 minutes stirring regularly. Dice garlic and add to mushrooms allowing to cook 2 minutes more. Stir in rosemary, thyme, salt and pepper. Turn off heat.
In a food processor blend remaining ingredients. Add in mushroom mixture and pulse until combined.
Pour into pie crust and bake at 350 for 50-60 minutes until batter is set. Feel free to eat immediately, but the quiche will hold together better after chilling in the fridge for a few hours.
