Shitake-nettle-tofu quiche

Yield: 10 servings

Measure Ingredient
1 ounce Dried shitake
1 cup Warm water
2 \N Baked pie shells
6 cups Nettle tops
1 pounds Tofu
1 \N Onion, cut into crescents
4 tablespoons Olive oil
2 cups Milk
3 \N Eggs
1 tablespoon Tamari

Soak shitake in warm water. Rinse nettles; cook in water to cover until tender; drain immediately. Saut‚ onion (and some garlic if you wish) in half of olive oil until partly soft. Slice the softened shitake and saut‚ with onion for 3 minutes. Cut tofu in small cubes; saut‚ with shitake, rest of oil, and onion for 4 minutes. Remove from heat; stir in cooked nettle; put in prebaked crusts. Bake at 350øF for 40-50 minutes, until center is set. Decorate with sprigs of nettle and spring flowers and serve.

PREPARATION TIME: WHEN I'M A KITCHEN WITCH, I WHIZ THIS OUT IN TWO HOURS: 30 MINUTES FOR THE CRUSTS; 45 MINUTES OF COOKING; AND 45 MINUTES OF BAKING. I START SOAKING THE SHITAKE BEFORE I HEAD OUT THE DOOR TO COLLECT THE NETTLES.

Submitted By JANIE YOUNG On 02-07-95

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