Broccoli-Mushroom Quiche with Lemon and Dill

These vegetables are in season now, but they’re easy to get any time of year for a nice savory brunch item.

Broccoli-Mushroom Quiche with Lemon and Dill

2 cups broccoli, cut very small. Finely chop some of the stems along with the florets.
2 spring onions, sliced, tops and bulbs separated (or use leeks, trimming off only the roots and the tough tops)
1-2 Tbsp. Earth Balance or olive oil
2 cups sliced cremini or other mushrooms
1/3 cup fresh dill, finely chopped (remove any large stems)

1 lb. firm, water-packed tofu, drained
3 Tbsp. fresh lemon juice
1 Tbsp. cornstarch
2 tsp. mild miso (or salt to taste)
1-2 tsp. granulated onion
1/2 tsp. dried thyme (optional)
1-1/2 tsp. Dijon mustard
1/2 cup water

1 pie shell, unbaked

Steam broccoli until just tender. Remove from heat and set aside. Saute onion bulbs in the oil until they soften. Add the mushrooms and saute until they cook down and darken. Add the onion tops and dill and saute a few more minutes, until the greens are wilted. Remove from heat and set aside.

Combine all remaining ingredients in a blender or food processor. Puree until smooth. Taste for saltiness, but remember that other flavors will change as it bakes. I found that the raw filling tasted more like mustard and less like lemon than the finished product. Combine vegetables and tofu mixture and stir well to combine. Transfer to the pie shell and smooth the top. Bake at 350 for about an hour, or until the darker “set” look covers the whole filling. Watch the crust and cover with foil if needed to keep it from burning.

Cool for 30 minutes or more before slicing.

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One Response to Broccoli-Mushroom Quiche with Lemon and Dill

  1. Pingback: Broccoli-Mushroom Quiche with Lemon and Dill (via Northwest Herbivore) « Community Care ::: Affordable Therapy Collect

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