Recipe: Quiche Filling

Recipe by Chef Birgitte Antonsen. She is available as a personal chef, for hands-on cooking parties, home parties and as a culinary consultant. See more at her Web site, Nature's Way Food, or call 425.640.2952.

This filling can be used in a quiche, rolled in phyllo dough, used for stuffing in tomatoes, bell peppers etc. At a recent Vegetarians of Washington buffet dinner, I served it in a baking dish without any crust.

You can choose your own combination of vegetables and or fresh herbs, depending on taste and the season.

Serves 4 people
Preheat oven to 350 F. Baking time about 20 min.

Quiche filling:

• 1lb firm tofu, drained and chopped into chunks
• ½ C water
• 3 T Extra virgin Olive oil
• 2 tsp barley miso
• 2 tsp balsamic vinegar
• 1 ½ tsp salt

Blend all ingredients together in a food processor until a creamy consistency. Transfer to a mixing bowl.

Vegetables:

• ½ lb spinach
• ½ lb crimini mushrooms or other preferred mushroom
• ½ lb leek
• 1 red bell pepper
• ½ jalapeño, minced
• 3 clove garlic, minced
• 1 tsp dried basil
• 1 tsp nutmeg
• 2 tsp vegetable bouillon powder
• pinch of grounded red pepper flakes
• pinch of black pepper

Wilt the spinach by steaming in a spoonful of water and let it cool. Strain out the juice and fine chop the spinach and add to the tofu.

Slice the mushrooms and sauté them in a little olive oil (2 tsp) until the juice starts to release. Let the juice evaporate. Add to the tofu.

Wash the leek very thoroughly. Cut in half lengthwise, then into fine slices. Sauté the leeks for about 5 min. together with dried basil, nutmeg and vegetable bouillon powder. Add to the tofu.

Remove the seeds from the red bell pepper, Cut into small cubes. Add to the tofu.

Add jalapeño, garlic, red pepper flakes and pepper to the tofu. Mix all ingredients together.

Brush lightly a baking dish with olive oil. Add the tofu mix and spread it out evenly.

Bake at 350 F for about 20 min.