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Cremini Mushroom and Onion Quiche

Lots of caramelized cremini mushrooms and onions make this tasty quiche a very satisfying brunch or dinner.

The pastry recipe below is easy when made in a food processor. Or substitue your favourite gluten-free version. Left-over, seasoned mashed potatoes pressed into the bottom of a well-oiled pie plate would do the job deliciously.

The recipe makes two 9 inch pies, but you can freeze one of them for later use, or half the recipe if you only need one.

The Ingredients

• 2 tbsp. sunflower oil
• 1 pound cremini mushrooms or about 5 cups, sliced
• 2 large yellow onions, sliced in thin rings
• 2 blocks firm tofu (420g)
• 1/3 cup tamari sauce
• 1/2 cup nutritional yeast
• 1 tbsp. ground thyme
• 4 cloves garlic, minced
• 1 tsp. curry powder
• 1/4 tsp. turmeric
• 1 tsp. dried basil
• 1 bunch of green onions, chopped

Sautee the onions in the oil on medium-low heat slowly until they are just starting to soften. Then add the sliced mushrooms and cook, stirring frequently, until the mushrooms are nicely browned and the onions caramelized. The liquid from the mushrooms should have evapourated. Remove from heat.

In a food processor, blend one of the blocks of tofu with the tamari sauce and then add the second one and all of the seasonings. Save the green onions for later.

Pour the mixture into a bowl, add the caramelized mushrooms and onions and then green onions. Stir well, pour into the pie shells and spread evenly out to the edges of the crust.

Sprinkle 1 tbsp. of sunflower oil and 1 tbsp. of tamari sauce over the top of each pie and tilt so that the liquid runs somewhat evenly over the surface. Then sprinkle generously with freshly ground pepper.

Bake in a preheated 425 degree oven for twenty minutes. Reduce heat to 350, place pie rings over the edge of the crusts to prevent over-browning, and cook another 35 minutes.

Tender Food Processor Pie Crust

• 2 1/2 cups unbleached white flour
• 1 tsp salt
• 1 cup cold shortening
• 1/3 cup cold water

Place flour and salt in the food processor bowl. Pulse to combine. Add shortening. Pulse two or three times just until the shortening is broken into pea-sized bits. Add water while pulsing as few times as possible just until the pastry forms into a ball or holds together. Using a light touch is important for tenderness of the crust.

Line countertop with two strips of plastic wrap. Roll out pastry and line two pie plates. Cut the dough 1/2 an inch from edge, fold under and crimp as in photo below. Wrap crusts in plastic wrap and put in fridge or freezer until ready to bake. Allowing the dough some time to rest and having it chilled when it goes in the oven helps to make the crust tender and flaky.