Classic Vegetarian Quiche

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== Description ==
Variation: substitute 3 cups of any vegetable for the broccoli. Try lightly steamed asparagus, sautéed mushrooms and leeks, or red pepper and zucchini.
== Ingredients ==
=== Crust ===
* ½ cup rolled oats
* ½ cup whole wheat flour
* ¼ cup unbleached white flour
* ¼ tsp salt
* ⅛ tsp baking powder
* ¼ – ½ cup canola oil
* 2 tbsp lemon juice
* 1½ tsp honey or maple syrup
* 2 to 3 tbsp cold water
* 1 to 2 tsp sesame seeds
=== Filling ===
* 1 tsp water or olive oil
* 1 cup diced onion
* 1 tsp minced garlic
* 3 cup small broccoli florets
* 1 to 2 tbsp water
* 18 oz soft silken tofu
* 1 tbsp prepared mustard
* 1 tsp dried basil or rosemary
* ¼ tsp ground nutmeg
* ¼ tsp salt
* ¼ tsp white pepper
* 1 to 2 tbsp nutritional yeast flakes
* red pepper strips or sliced
* black olives for garnish
== Directions ==
=== Crust ===
# Preheat oven to 375 °F.
# 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 sauté for 3 to 5 minutes.
# Add garlic and sauté 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 pre-baked 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
Category:Vegetarian Recipes
Category:Quiche Recipes
Category:Nutritional yeast Recipes
Category:Black olive Recipes
Category:Rolled oats Recipes
Category:Silken tofu Recipes
Category:Mushroom Recipes
Category:Broccoli Recipes