Name: Classic Quiche
Ingredients: 1/2 c Rolled oats; 1/2 c Whole wheat flour; 1/4 c Unbleached white flour; 1/4 ts Salt; 1/8 ts Baking powder; 1/4 c To 1/2 c canola oil; 2 tb Lemon juice; 1 1/2 ts Honey or maple syrup; 2 To 3 T cold water; 1 To 2 t. sesame seeds; 1 ts Water or olive oil; 1 c Diced onion; 1 ts Minced garlic; 3 c Small broccoli florets; 1 To 2 T water; 18 oz Soft silken tofu; 1 tb Prepared mustard; 1 ts Dried basil or rosemary; 1/4 ts Ground nutmeg; 1/4 ts Salt; 1/4 ts White pepper; 1 To 2 T. nutritional yeast; Flakes; Red pepper strips or sliced; Black olives for garnish

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs, Grains	Vegetarian	Vegetarian, Tofu, Cheese/eggs, Main dish, Breakfast	6	Servings

INGREDIENTS

1/2	c	Rolled oats
1/2	c	Whole wheat flour
1/4	c	Unbleached white flour
1/4	ts	Salt
1/8	ts	Baking powder
1/4	c	To 1/2 c canola oil
2	tb	Lemon juice
1 1/2	ts	Honey or maple syrup
2		To 3 T cold water
1		To 2 t. sesame seeds
1	ts	Water or olive oil
1	c	Diced onion
1	ts	Minced garlic
3	c	Small broccoli florets
1		To 2 T water
18	oz	Soft silken tofu
1	tb	Prepared mustard
1	ts	Dried basil or rosemary
1/4	ts	Ground nutmeg
1/4	ts	Salt
1/4	ts	White pepper
1		To 2 T. nutritional yeast
		Flakes
		Red pepper strips or sliced
		Black olives for garnish

INSTRUCTIONS

CRUST
FILLING
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 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 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

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