| 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 |
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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 Back to Quiche recipes |
