CLASSIC QUICHE

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Recipe Name: CLASSIC QUICHE

Servings: 6

Comments:

 

MMMMM---------------------------CRUST--------------------------------

1/2 Cup(s) Rolled oats

1/2 Cup(s) Whole wheat flour

1/4 Cup(s) Unbleached white flour

1/4 Teaspoon(s) Salt

1/8 Teaspoon(s) Baking powder

1/4 Cup(s) To 1/2 c canola oil

2 Tablespoon(s) Lemon juice

1 1/2 Teaspoon(s) Honey or maple syrup

2 To 3 T cold water

1 To 2 t. sesame seeds

 

MMMMM--------------------------FILLING-------------------------------

1 Teaspoon(s) Water or olive oil

1 Cup(s) Diced onion

1 Teaspoon(s) Minced garlic

3 Cup(s) Small broccoli florets

1 To 2 T water

18 Ounce(s) Soft silken tofu

1 Tablespoon(s) Prepared mustard

1 Teaspoon(s) Dried basil or rosemary

1/4 Teaspoon(s) Ground nutmeg

1/4 Teaspoon(s) Salt

1/4 Teaspoon(s) White pepper

1 To 2 T. nutritional yeast

Flakes

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_

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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