Deep-dish Sun-dried Tomato Quiche

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== Ingredients ==
=== Pastry ===
* 2 cups whole wheat pastry flour
* ⅓ cup rolled oats
* ¼ tsp sea salt
* ⅓ cup “lite” silken tofu
* 1 tbsp olive oil
* 1 tbsp brown rice syrup
* ⅓ cup + 1 tbsp ice water
=== Filling ===
* 1 x 3-oz pkg. dry-packed sun-dried tomatoes
* 1 cup boiling water
* ½ cup enriched soymilk
* 2 tbsp lemon juice
* 2 tsp olive oil
* ¼ tsp crushed red peppers
* 4 cloves garlic, minced
* 1 large shallot, minced
* ½ cup sliced scallions
* 1 x 13¾-oz can artichokes, cubed
* 2 tbsp capers, rinsed
* 2 tbsp chopped fresh basil leaves
* 1 x 12.3-oz pkg. “lite” silken tofu, plus remainder from pastry
* 3 tbsp mild white miso
* ¼ cup dry sherry or apple cider
* ⅓ cup mashed-potato flakes
* ⅓ cup nutritional yeast
* ¼ tsp ground turmeric
* 1 tsp dried basil
== Directions ==
=== Pastry ===
# Lightly spray 9½-inch deep-dish pie plate with olive oil.
# Place flour, oats and salt in food processor, and pulse to mix.
# Add tofu, oil and rice syrup, and blend.
# With motor running, pour ice water through feed tube, and process until mixture comes together in ball.
# Turn onto lightly floured work surface.
# Sprinkle dough lightly with flour, and roll out to ⅛- to ¼-inch thickness.
# Press into prepared pan and trim edges, leaving a 1-inch overlap.
# Using thumb and forefinger, press decorative edge alongside, around top edge.
# Set dough aside in refrigerator.
=== Filling ===
# Preheat oven to 375 °F.
# Combine tomatoes and water in small bowl, and set aside.
# Combine soymilk and lemon juice in nonreactive bowl, and set aside.
# Heat oil and crushed red peppers in 10-inch skillet over medium-high heat, about 1 minute.
# Add garlic, shallots and scallions, and sauté 3 minutes.
# Reserving soaking liquid, add tomatoes, artichokes, capers and chopped basil to pan.
# Reduce heat to medium-low, and cook mixture 5 minutes, stirring occasionally.
# Place tofu in food processor, and blend until smooth.
# Place miso in small bowl, add sherry and blend with fork until smooth.
# Add miso mixture, soymilk mixture and reserved soaking liquid to tofu, and process.
# Add potato flakes, yeast and ground turmeric, and process.
# Fold tofu mixture into artichokes, and mix thoroughly.
# Spoon mixture into pie shell, and sprinkle with dried basil.
# Place on middle rack in oven.
# Bake 35 minutes, or until lightly browned.
# Remove from oven, and let stand 15 minutes.
# Serve lukewarm.
Category:Artichoke Recipes
Category:Basil Recipes
Category:Brunch Recipes
Category:Caper Recipes
Category:Cider Recipes
Category:Nutritional yeast Recipes
Category:Potato Recipes
Category:Quiche Recipes
Category:Rolled oats Recipes
Category:Sherry Recipes