Classic quiche
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Rolled oats |
| ½ | cup | Whole wheat flour |
| ¼ | cup | Unbleached white flour |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Baking powder |
| ¼ | cup | To 1/2 c canola oil |
| 2 | tablespoons | Lemon juice |
| 1½ | teaspoon | Honey or maple syrup |
| 2 | To 3 T cold water | |
| 1 | To 2 t. sesame seeds | |
| 1 | teaspoon | Water or olive oil |
| 1 | cup | Diced onion |
| 1 | teaspoon | Minced garlic |
| 3 | cups | Small broccoli florets |
| 1 | To 2 T water | |
| 18 | ounces | Soft silken tofu |
| 1 | tablespoon | Prepared mustard |
| 1 | teaspoon | Dried basil or rosemary |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
| 1 | To 2 T. nutritional yeast | |
| Flakes | ||
| Red pepper strips or sliced | ||
| Black olives for garnish | ||
Directions
CRUST
FILLING
Crust: Preheat oven to 375 degrees. Grind oats to a coarse flour n a blender or food processor. Place ground oats in a large bowl. Stir in whole wheat flour, white flour, salt and baking powder. Drizzle ¼ cup canola oil over flour mixture and mix lightly; add more oil of necessary, until mixture looks like wet sand. Drizzle lemon juice, honey or maple syrup and 2 T water over dough. Mix lightly with a fork until dough forms a ball, adding more water if necessary. Roll out dough between sheets of waxed paper. Sprinkle sesame seeds evenly over bottom of a quiche or pie pan, then place dough in pan. (If using a pie pan, fold excess dough over to form an edge about 2/4 inch thick; try to keep edge even, smooth and slightly away from the edge of pan.) Prick sides and bottom of crust with a fork. Bake for 20 minutes, remove from oven and reduce temperature to 350 degrees.
Filling: Heat 1 teaspoon water or oil in a skillet over medium heat.
Add onion and saute for 3 to 5 minutes. Add garlic and saute for 30 seconds. Add broccoli florettes and 1 to 2 tablespoons water, then cover. Steam until broccoli is bright green and slightly tender but not soft, about 2 minutes. Drain vegetables if necessary; place in prebaked pie crust and spread evenly over bottom. In a blender or food processor, whip tofu, mustard, basil or rosemary, nutmeg, salt, pepper and nutritional yeast. Blend 1 to 2 minutes, until very smooth. Pour tofu mixture over vegetables in pie crust. Place red pepper or black olives on top if desired. Bake 40 minutes, until slightly puffy. Allow to cool 5 to 10 minutes before slicing. Serves 6. Variation: substitute 3 cups of any vegetable for the broccoli.
Try lightly steamed asparagus, sauteed mushrooms and leeks, or red pepper and zucchini. Veganized version of classic tofu recipe in February 1993 _Vegetarian Times_