Laura Hemmington has an amazing recipe for Basil Walnut Pesto Quiche on her blog, The Whole Ingredient. I made it and it was amazing! I wanted to try a variation without nuts for a lower calorie version. I also needed to use up the cremini mushrooms in my fridge.
So, I made this version. It was really good too! Anything with basil and garlic is pretty hard to mess up, right?
Mushroom Pesto Quiche
4 cups fresh basil
2 ripe avocados
1 12 oz. package of firm tofu
1/2 cup sundried tomatoes
2 cloves garlic chopped
1 tsp salt
1 cup cremini mushrooms (button and portobello mushrooms would also work great)
1 tbsp Bragg’s Amino Acids
6 medium Yukon Gold potatoes
1 tsp olive or avocado oil
Prep the potatoes:
Slice potatoes into thin pieces, add to frying pan with a little water, cover and steam for about 10 minutes on medium heat until soft.
Soak the tomatoes:
Place sundried tomatoes into a bowl and cover with very hot water. Soak while adding other ingredients to food processor.
Prep the mushrooms:
Chop mushrooms into bite sized pieces and place into a small pan. Add Bragg’s and lightly steam on low heat. Stirring occasionally
Make the quiche base:
Add basil, avocados, tofu, garlic and salt to food processor with “S” blade. Blend until smooth. Drain water from sundried tomatoes and add soaked tomatoes to the mixture. Blend until finely chopped.
Make the pie:
Lightly oil pie plate. Add potatoes to the bottom and side, forming a crust. Spoon avocado mixture evenly over the potatoes. Add mushrooms to the top. Bake at 350 F for 35 minutes. Allow to cool a bit before serving. Makes 8 servings.