Mushroom Quiche recipe | PCC Community Markets

Ingredients

• 6 ounces non-dairy margarine, plus additional for the pan
• 3/4 pound whole spelt flour
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried basil
• 6 tablespoons cold water
• 1 pound firm tofu
• 4 tablespoons extra virgin olive oil, divided
• 1 tablespoon balsamic vinegar
• 2 teaspoons mellow white miso
• 3 cloves garlic, minced
• 8 ounces shiitake mushrooms, sliced
• 8 ounces crimini mushrooms, sliced
• 1/4 cup Marsala wine
• 1/4 to 1/2 teaspoon black pepper
• 8 ounces shallots, sliced
• 1 to 2 tablespoons fresh tarragon
• 1 to 2 tablespoons fresh thyme