Classic Quiche
Yield
6 servingsPrep
20 minCook
Ready
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| ½ | cup |
rolled oats
|
|
| ½ | cup |
whole-wheat flour
|
|
| ¼ | cup |
unbleached all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
baking powder
|
|
| 1/4-1/2 | cups |
canola oil
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 ½ | teaspoons |
honey
or maple syrup |
|
| 2-3 | teaspoon |
water
cold |
|
| 1-2 | teaspoons |
sesame seeds
|
|
| Filling | |||
| 1 | teaspoon |
water
or olive oil |
|
| 1 | cup |
onions
diced |
|
| 1 | teaspoon |
garlic
minced |
|
| 3 | cups |
broccoli florets
small |
|
| 1-2 | tablespoons |
water
|
|
| 18 | ounces |
tofu
soft silken |
|
| 1 | tablespoon |
prepared mustard
|
|
| 1 | teaspoon |
basil
or rosemary, dried |
*
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
|
|
| 1-2 | teaspoons |
yeast, active dry
|
|
| 1 | x |
onion flakes
to taste |
* |
| 1 | medium |
sweet red bell peppers
strips or |
|
| 1 | x |
black olives
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 118 | ml |
rolled oats
|
|
| 118 | ml |
whole-wheat flour
|
|
| 59 | ml |
unbleached all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
baking powder
|
|
|
canola oil
|
|
||
| 3E+1 | ml |
lemon juice
|
|
| 7.5 | ml |
honey
or maple syrup |
|
|
water
cold |
|
||
|
sesame seeds
|
|
||
| Filling | |||
| 5 | ml |
water
or olive oil |
|
| 237 | ml |
onions
diced |
|
| 5 | ml |
garlic
minced |
|
| 7.1E+2 | ml |
broccoli florets
small |
|
|
water
|
|
||
| 520.2 | ml/g |
tofu
soft silken |
|
| 15 | ml |
prepared mustard
|
|
| 5 | ml |
basil
or rosemary, dried |
*
|
| 1.3 | ml |
nutmeg
ground |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
white pepper
|
|
|
yeast, active dry
|
|
||
| 1 | x |
onion flakes
to taste |
* |
| 1 | medium |
sweet red bell peppers
strips or |
|
| 1 | x |
black olives
for garnish |
*
|
Directions
Crust: Preheat oven to 375℉ (190℃).
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 ¼ 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 tablespoon 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℉ (180℃).
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 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, sautéed mushrooms and leeks, or red pepper and zucchini.
