*  Exported from  MasterCook  *
                               CLASSIC QUICHE
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Tofu
                 Cheese/eggs                      Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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       t            Water or olive oil
    1       c            Diced onion
    1       t            Minced garlic
    3       c            Small broccoli florets
    1                    To 2 T water
   18       oz           Soft silken tofu
    1       tb           Prepared mustard
    1       t            Dried basil or rosemary
      1/4   ts           Ground nutmeg
      1/4   ts           Salt
      1/4   ts           White pepper
    1                    To 2 T. nutritional yeast
                         Red pepper strips or sliced
                         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
   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_
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