Classic Quiche Crust 1/2 cup of rolled oats  1/2 cup of whole wheat flour  1/4 cup of  unbleached white flour  1/4 teaspoon of  salt  1/8 teaspoon of  baking powder  1/4 - 1/2 cup of canola oil  2 tablespoons of  lemon juice  1 1/2 teaspoons of  Honey 2 - 3 tablespoons of cold water  1 - 2 teaspoons of sesame seeds  Filling 1 teaspoon of  water or olive oil  1 cup of  diced onion  1 teaspoon of  minced garlic  3 cups of  small broccoli florets  1 -2 tablespoons of water  18 ounces of  soft silken tofu  1 tablespoon of  prepared mustard  1 teaspoon of  dried basil or rosemary  1/4 teaspoon of  ground nutmeg  1/4 teaspoon of  salt  1/4 teaspoon of  white pepper  1 -2 tablespoons of  nutritional yeast  Flakes  Red pepper strips or sliced  Black olives for garnish  Crust: Preheat oven to 375ºF. Grind the 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 tablespoons of 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 350ºF. 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 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, sautéed mushrooms and leeks, or red pepper and zucchini.  Source : Vegetarian Times magazine Back to Quiche recipes

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