Tuesday, February 23, 2010

Vegan Oyster Mushroom Quiche or Keesh as hubby calls it..

What do you do when you have a ton of fresh oyster mushroom? On a recent trip to the Farmer's Market in JB, I was greeted by the sight of fresh, really fresh, white, oyster mushrooms going for 3 trays at RM10. That's less than $5 in Singapore! Upon bringing back home the trays, I realised that the three trays weighed about a kg! So, I set about thinking of how to use up these delectable mushrooms and decided to make a mushroom quiche. Now, I'm not much of a quiche person - the only time I had quiche pre-vegan was  about 7 years ago and I never ate it after that. My mum, being typically Indian, does not dabble with cheese and pastry and I never liked rich Western food anyway.

I had seen a lot of vegan quiche recipes online and though I was tempted, I was very worried about how it would turn out. Nevertheless, I had ever experimented with silken tofu and was sure this recipe that I concocted would be edible. In actual fact, the quiche turned out pretty good, and it set (more importantly!) and I would change only two things about this recipe - make it more spicy and also blind bake the dough. My advice to anyone who wants to try this recipe is to increase the spice level by adding chilli or more black pepper. 

I also apologise for this pathetic photo. We were rushing out for this event and I just didn't have time to set up for a good photo. 

Oyster Mushroom Quiche

For Filling

1 tablespoon olive oil
100g shallots, sliced finely
3 large cloves of garlic, minced
200g oyster mushroom, diced
300g water packed chinese tofu (its firmer than silken tofu)
1/2 teaspoon salt
60ml water
3 tablespoon nutritional yeast
1 tablespoon tahini
1 tablespoon corn starch
pinch of basil and thyme
pepper to taste

For Pastry

250g flour
1 teaspoon vinegar
100ml water
50ml olive oil


1) In a pan, add the olive oil and over low heat cook the shallots (about 20 -30 mins. I used this time to prepare the other ingredients)
2) When the shallots are cooked and browned, add the garlic. Saute until fragrant.
3) Add the mushroom and cook until soft and nearly cooked. Remove from heat.
4) Blend together the remaining ingredients for the filling until smooth.
5) Add the cooled mushroom mixture to the blended mixture. Adjust seasoning to taste.
6)Mix together the pastry ingredients. Add more or less water as needed. Roll out the pastry.
7) Grease an 8 inch removal bottom tart pan with olive oil. Cover the pan with the pastry and press in the sides and remove air pockets if there any.
8) In a 180 degree oven, bake blind for 10 mins.
9) Pour the mixture into the partially baked crust and bake again for about 40 minutes at 160 degrees until done. (the top should start to brown and it should not wobble)
10) Remove from the oven, let it cool and slowly scrape the sides with a knife to loosen the quiche. Serve hot or let it rest before serving.


  1. Funny, I have made a quide similar mushroom quiche a few years ago and it was my first vegan quiche (http://absolutegreen.blogspot.com/2006/02/quiche-vgtale-aux-7-champignons-et-aux.html). Yes, I cooked blind the dough and added some spices like turmeric, paprika and mace (maybe not enough, I don't remember). I haven't used tahini, I guess it helps to give a nicer texture and a cheesy taste, thanks for the idea. Why do you add vinegar in the dough?
    Nothing about the quiche... Fredrik and I bought a packet of unroasted sliced betel nuts (sopari cheel) but we don't know what do do with it. It is very hard to chew. If you've got any ideas, thanks a lot.

  2. Hi Virginie, vinegar is suppose to soften the dough, so it makes a flakier crust. The edges were nice and crisp but I can't tell you much about the bottom because I didn't bake it blind.

    I've never used betel nuts before. I actually avoid it greatly because in South East Asia, betel nut chewing is a habit of the old folks. They chew it together with the betel leaf and lime (calcium hydroxide) which is known to be harmful for health - causing mouth ulcers and cancer even. I did a quick search and it looks like it is mainly used as a mouth freshener. I will ask my mum and let you know if she has any other ideas. :)

  3. Thanks for your tips. Interesting this vinegar use, I will try it for sure. To be honest, we bought these betel nuts for fun because Fredrik told me they turn the saliva red. I know Halloween is in October :D Anyway, once we had it and tried it, our saliva didn't turn red and the betel nuts were impossible to chew (= wood). So I was wondering if it had no other uses, like a spice for stocks. If there is nothing to do with, we will use them as decoration. The slices have got beautiful patterns.

  4. Hi Virginie, the nut itself does not stain the mouth red. It is mainly the use of the leaves with the lime that causes the mouth to turn orangey red. Anyhow it has a sensation like menthol on the mouth but the taste is hard to describe. I remember how my grandma will have a brass spittoon to spit out the chewed betel leaves. If I remember correctly, she will pound the betel nut first then wrap it with the leaves and lime. I think you will probably use it as a decoration for the house.. They do have beautiful markings on them... maybe a wind chime or garland?

  5. Hi, may I know where can I get nutritional yeast in Singapore?

  6. Hi,

    I get nutritional yeast from:

    Organic Paradise Wholesale & Retail
    Block 194, Pandan Loop,
    #06-27, Pantech Industrial Complex,
    Singapore 128383
    Tel: 65-68726968 (3 Lines)
    Fax: 65-68724837

    U can check out their URL as well: www.organic-paradise.com.sg

    Hope this helps :)