Shitake-nettle-tofu quiche
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Dried shitake |
| 1 | cup | Warm water |
| 2 | Baked pie shells | |
| 6 | cups | Nettle tops |
| 1 | pounds | Tofu |
| 1 | Onion, cut into crescents | |
| 4 | tablespoons | Olive oil |
| 2 | cups | Milk |
| 3 | Eggs | |
| 1 | tablespoon | Tamari |
Directions
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