Shitake-nettle-tofu Quiche Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
1 ounce: Dried shitake,
1: Onion, cut into crescents
1 cup: Warm water,
4 tbsp: Olive oil,
2: Baked pie shells,
2 cup: Milk,
6 cup: Nettle tops,
3: Eggs,
1 lbs: Tofu,
1 tbsp: 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
350
F for 40-50 minutes, until center is set. Decorate with sprigs
of nettle and spring flowers and serve.
PREPARATION TIME: WHEN IM 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
Source from luhu.jp
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
350
F for 40-50 minutes, until center is set. Decorate with sprigs
of nettle and spring flowers and serve.
PREPARATION TIME: WHEN IM 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
Source from luhu.jp