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CLASSIC QUICHE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Tofu
Cheese/eggs Main dish
Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1/2 c Rolled oats
1/2 c Whole wheat flour
1/4 c Unbleached white flour
1/4 ts Salt
1/8 ts Baking powder
1/4 c To 1/2 c canola oil
2 tb Lemon juice
1 1/2 ts Honey or maple syrup
2 To 3 T cold water
1 To 2 t. sesame seeds
-----FILLING-----
1 t Water or olive oil
1 c Diced onion
1 t Minced garlic
3 c Small broccoli florets
1 To 2 T water
18 oz Soft silken tofu
1 tb Prepared mustard
1 t Dried basil or rosemary
1/4 ts Ground nutmeg
1/4 ts Salt
1/4 ts White pepper
1 To 2 T. nutritional yeast
Flakes
Red pepper strips or sliced
Black olives for garnish
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
1/4 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_
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