Wednesday, July 6, 2011

Mushroom "Quiche" Pie

I really did not know what to call this recipe. It is a pie for sure but it is also very reminiscent of a quiche.  I opted for pie using quiche in quotes because, well, quiche is synonymous with eggs and dairy and this has neither!















I have been toying with the idea of a quiche-like recipe for some time now.  Before I went vegan I used to prepare quiche often when having brunch at my house or an early afternoon luncheon. It was quick and easy, you could make it ahead, it was very versatile in terms of changing it up to make multiple quiches with different add ins and  was always a hit.  I promise you this is pretty much the same deal!

I do admit, though, when I put all of this together I was unsure that it would set up at all.  Most vegan "quiche" recipes seem to have a tofu base and though I like tofu sometimes I am rather picky about how I eat it and well, tofu quiche just doesn't sound good to me. 

So, here you have it. My interpretation of a quiche- and a perfect Sunday brunch pie for vegans, vegetarians and meat lovers alike. After all, good food is good food!















Mushroom "Quiche" Pie

1 whole wheat pie crust (I cheated and used store bought)
2 cups mushrooms chopped (I used cremini and brown pearls- use your favorites)
3 cloves garlic minced
4 large shallots minced
2 tbsp fresh parsley chopped
1 tbsp fresh thyme chopped
1-2 tbsp olive oil
1 cup non dairy milk (I used So Delicious unsweetened coconut)
2 tbsp cornstarch
1/3 cup raw cashews
1 tbsp tahini paste
1 tsp white miso paste
2 tbsp nutritional yeast
Salt and pepper to taste

Preheat oven to 350 degrees.

In a skillet heat olive oil over medium heat.  Add the garlic and shallot and saute until soft and shallots are translucent.  Add mushrooms and herbs and saute a few minutes longer until mushrooms are tender.  Season with salt and pepper. Remove from heat and set aside.

In a powerful blender or food processor combine the non dairy milk, cornstarch, cashews, tahini paste, miso paste, and nutritional yeast.  Blend until very smooth.

Place the mushroom mixture in the pie shell. Pour the liquid over top. Don't worry that the liquid seems runny- the cornstarch will thicken it during the cooking process.

Bake for about 40 minutes until the pie sets up and is no longer runny.  The center may be a little "jiggly", it will continue to set as it cools.

4 comments:

  1. Wow, this looks delicious (I mean, really that picture of the "pie" is gorgeous!) I really like how you've used nooch, cashews and miso -- wonderful ways to offer a subtle, rich flavor. YUM!

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  2. This looks great! Thanks for the recipe---I love so many of the ingredients, and I'm always looking for new things to put nooch in :)

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  3. I made this tonight, and it was delicious! Thank you for coming up with so many creative ways to use So Delicious Coconut Milk! Our fridge is always fully stocked with it.

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