Recipe adapted from my brain...yes, I take all the credit for this recipe ;) ;) I wanted to make an eggless pie and I just went with - what I thought was - a sensible combination of ingredients in my refrigerator!
The basic ingredient - 1 pie crust. Leave it out to thaw for about 30 minutes. The crust is usually folded in the box so make sure it is completely thawed before you try to open it. If the crust is even partially thawed, you run the risk of breaking it. Of course, you can always press and paste it together but it's better to keep it in one single piece!
Filling - heat some EVOO, saute mushrooms, grated garlic and salt. When the mushrooms are done, remove and set aside. In the same pan, saute some onion (till translucent), spinach (till they wilt) and some crumbled tofu (till all the water evaporates). I also added some crushed pepper and finely chopped fresh basil and thyme.
Grated cheese - I used about 1/2 cup of manchego Mitica from Whole Foods. Any cheese with a sharp taste should be good here. So, flavored cheeses should be good.
Topping - freshly chopped green onions, fresh basil and sliced tomato
Prepare a pie pan with the crust. Spread the filling, 1/2 the amount of cheese, top with the tomato slices, green onions, basil and the remaining cheese. Preheat the oven at 350 deg F and bake for 15-20 minutes or till the crust turns golden brown. If you like a bit of roasted look on top, broil on high for a minute or two but make sure to keep an eye on the pie!!
As for the quantities, you want enough vegetables+tofu to fill up half the pie pan. A friend suggests using cottage cheese as a binding agent, so you could use that instead of tofu, tofu is not exactly a binding agent here but I think tofu might clash with the cheese.
The basic ingredient - 1 pie crust. Leave it out to thaw for about 30 minutes. The crust is usually folded in the box so make sure it is completely thawed before you try to open it. If the crust is even partially thawed, you run the risk of breaking it. Of course, you can always press and paste it together but it's better to keep it in one single piece!
Filling - heat some EVOO, saute mushrooms, grated garlic and salt. When the mushrooms are done, remove and set aside. In the same pan, saute some onion (till translucent), spinach (till they wilt) and some crumbled tofu (till all the water evaporates). I also added some crushed pepper and finely chopped fresh basil and thyme.
Grated cheese - I used about 1/2 cup of manchego Mitica from Whole Foods. Any cheese with a sharp taste should be good here. So, flavored cheeses should be good.
Topping - freshly chopped green onions, fresh basil and sliced tomato
Prepare a pie pan with the crust. Spread the filling, 1/2 the amount of cheese, top with the tomato slices, green onions, basil and the remaining cheese. Preheat the oven at 350 deg F and bake for 15-20 minutes or till the crust turns golden brown. If you like a bit of roasted look on top, broil on high for a minute or two but make sure to keep an eye on the pie!!
As for the quantities, you want enough vegetables+tofu to fill up half the pie pan. A friend suggests using cottage cheese as a binding agent, so you could use that instead of tofu, tofu is not exactly a binding agent here but I think tofu might clash with the cheese.
oh luv it! never tried baking a pie...luv the last picture
ReplyDeletetried this and swapped out mushrooms for roasted eggplant and used a different cheese and it came out good....thanks for inspiring me to make a non sweet pie
ReplyDeletethanks much Maha!
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