Tofu Mushroom Quiche Experimentation

Now as you know, not every cooking experiment goes to plan, and not every recipe is a success. I recently tried this recipe from The New York Times for a tofu mushroom quiche, but alas, my tweaks did not turn out a runaway success. (Sometimes you win with your tweaks and sometimes you lose.)

I left out the Marmite and miso (neither of which I had on hand), and replaced them with nutritional yeast (I also added turmeric to make the quiche look a little more egg-like), so I can’t speak for the original recipe, but I will say that I think that tofu as a replacement for egg requires a little bit of flavor compensation–otherwise it tastes pretty strongly of soy.

Once again, I used the Whole Wheat Mediterranean Pie Crust recipe from the Times, which is vegan and quite healthful-seeming. I’d recommend par-baking it slightly less than recommended in the recipe, as it tends to dry out.

Here you see that caramelized onions and mushrooms made up the filling.

…And here’s a photo of the finished product, which again, admittedly had less mushroom volume than the original recipe.

I’m all about tweaking recipes, but I think next time I try this recipe I’ll stick more closely to the original.