Recipe - Classic Quiche

CRUST
One half cup Rolled oats
One half cup Whole wheat flour
One fourth cup Unbleached white flour
One fourth teaspoon Salt
1/8 teaspoon Baking powder
One fourth cup To One half cup canola oil
2 tablespoon Lemon juice
1 One half teaspoon Honey or maple syrup
2 To 3 T cold water
1 To 2 t. sesame seeds

FILLING
1 teaspoon Water or olive oil
1 cup Diced onion
1 teaspoon Minced garlic
3 cup Small broccoli florets
1 To 2 T water
18 ounce Soft silken tofu
1 tablespoon Prepared mustard
1 teaspoon Dried basil or rosemary
One fourth teaspoon Ground nutmeg
One fourth teaspoon Salt
One fourth teaspoon White pepper
1 To 2 T. nutritional yeast
Flakes
Red pepper strips or cut or sliced up
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 One fourth 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_

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini