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I served this as an appetizer course at a holiday dinner. Everyone loved it, the vegetarians and the non-vegetarians. Next time I will make it without the crust as the filling was so delicious that the crust was not really necessary and I would prefer a lighter dish. I used fresh spinach and just wilted it in the pan with a few tablespoons of water after the mushrooms were finished. I did not have rice wine vinegar and used balsamic instead. I used dried basil as I did not have fresh and omitted the red pepper flakes. A few people asked for the recipe after dinner. I will be making this again. This is a great vegan recipe. Thank you for posting it.
My mother made this for Easter--and it turned out GREAT! Maybe Ms. Bullock missed a step, because both the vegans and non-vegans in the family loved this recipe! Just make sure you actually add the salt and pepper. The leftovers were great the next day!
So sorry to hear of your delusions of grandeur. I rated you honestly as well.
Absolutely loved this recipe. Was pretty time consuming but well worth it (wish I'd made two at the same time)! I'm a vegetarian (who doesn't eat eggs) and have been craving quiche for years; this recipe completely fulfilled my expectations. Thank you! It was also a hit with non vegetarians.
Really not as difficult as it first looked. Personally, I really liked it. I substituted regular mushrooms, because where I live, cremini mushrooms were nowhere to be found. I did not use a pie crust, either, because I personally didn't want one. I added an organic sesame seed/salt mixture that just sounded good, and it was really a nice addition. Thanks for a tasty alternative for those that prefer something other than meat (and an excellent way to hide tofu and spinach from my daughter)