Deep-dish Sun-dried Tomato Quiche

Pastry

 * 2 cups whole wheat pastry flour
 * ⅓ cup rolled oats
 * ¼ tsp sea salt
 * ⅓ cup “lite” silken tofu
 * 1 tbsp olive oil
 * 1 tbsp brown rice syrup
 * ⅓ cup + 1 tbsp ice water

Filling

 * 1 x 3-oz pkg. dry-packed sun-dried tomatoes
 * 1 cup boiling water
 * ½ cup enriched soymilk
 * 2 tbsp lemon juice
 * 2 tsp olive oil
 * ¼ tsp crushed red peppers
 * 4 cloves garlic, minced
 * 1 large shallot, minced
 * ½ cup sliced scallions
 * 1 x 13¾-oz can artichokes, cubed
 * 2 tbsp capers, rinsed
 * 2 tbsp chopped fresh basil leaves
 * 1 x 12.3-oz pkg. “lite” silken tofu, plus remainder from pastry
 * 3 tbsp mild white miso
 * ¼ cup dry sherry or apple cider
 * ⅓ cup mashed-potato flakes
 * ⅓ cup nutritional yeast
 * ¼ tsp ground turmeric
 * 1 tsp dried basil

Pastry

 * 1) Lightly spray 9½-inch deep-dish pie plate with olive oil.
 * 2) Place flour, oats and salt in food processor, and pulse to mix.
 * 3) Add tofu, oil and rice syrup, and blend.
 * 4) With motor running, pour ice water through feed tube, and process until mixture comes together in ball.
 * 5) Turn onto lightly floured work surface.
 * 6) Sprinkle dough lightly with flour, and roll out to ⅛- to ¼-inch thickness.
 * 7) Press into prepared pan and trim edges, leaving a 1-inch overlap.
 * 8) Using thumb and forefinger, press decorative edge along side, around top edge.
 * 9) Set dough aside in refrigerator.

Filling

 * 1) Preheat oven to 375 °F.
 * 2) Combine tomatoes and water in small bowl, and set aside.
 * 3) Combine soymilk and lemon juice in nonreactive bowl, and set aside.
 * 4) Heat oil and crushed red peppers in 10-inch skillet over medium-high heat, about 1 minute.
 * 5) Add garlic, shallots and scallions, and sauté 3 minutes.
 * 6) Reserving soaking liquid, add tomatoes, artichokes, capers and chopped basil to pan.
 * 7) Reduce heat to medium-low, and cook mixture 5 minutes, stirring occasionally.
 * 8) Place tofu in food processor, and blend until smooth.
 * 9) Place miso in small bowl, add sherry and blend with fork until smooth.
 * 10) Add miso mixture, soymilk mixture and reserved soaking liquid to tofu, and process.
 * 11) Add potato flakes, yeast and ground turmeric, and process.
 * 12) Fold tofu mixture into artichokes, and mix thoroughly.
 * 13) Spoon mixture into pie shell, and sprinkle with dried basil.
 * 14) Place on middle rack in oven.
 * 15) Bake 35 minutes, or until lightly browned.
 * 16) Remove from oven, and let stand 15 minutes.
 * 17) Serve lukewarm.