Classic Vegetarian Quiche

Description
Variation: substitute 3 cups of any vegetable for the broccoli. Try lightly steamed asparagus, sautéed mushrooms and leeks, or red pepper and zucchini.

Crust

 * ½ cup rolled oats
 * ½ cup whole wheat flour
 * ¼ cup unbleached white flour
 * ¼ tsp salt
 * ⅛ tsp baking powder
 * ¼ – ½ cup canola oil
 * 2 tbsp lemon juice
 * 1½ tsp honey or maple syrup
 * 2 to 3 tbsp cold water
 * 1 to 2 tsp sesame seeds

Filling

 * 1 tsp water or olive oil
 * 1 cup diced onion
 * 1 tsp minced garlic
 * 3 cup small broccoli florets
 * 1 to 2 tbsp water
 * 18 oz soft silken tofu
 * 1 tbsp prepared mustard
 * 1 tsp dried basil or rosemary
 * ¼ tsp ground nutmeg
 * ¼ tsp salt
 * ¼ tsp white pepper
 * 1 to 2 tbsp nutritional yeast flakes
 * red pepper strips or sliced
 * black olives for garnish

Crust

 * 1) Preheat oven to 375 °F.
 * 2) Grind oats to a coarse flour n a blender or food processor.
 * 3) Place ground oats in a large bowl.
 * 4) Stir in whole wheat flour, white flour, salt and baking powder.
 * 5) Drizzle ¼ cup canola oil over flour mixture and mix lightly; add more oil of necessary, until mixture looks like wet sand.
 * 6) Drizzle lemon juice, honey or maple syrup and 2 t water over dough.
 * 7) Mix lightly with a fork until dough forms a ball, adding more water if necessary.
 * 8) Roll out dough between sheets of waxed paper.
 * 9) Sprinkle sesame seeds evenly over bottom of a quiche or pie pan, then place dough in pan.
 * 10) (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).
 * 11) Prick sides and bottom of crust with a fork.
 * 12) Bake for 20 minutes, remove from oven and reduce temperature to 350 degrees.

Filling

 * 1) Heat 1 teaspoon water or oil in a skillet over medium heat.
 * 2) Add onion and sauté for 3 to 5 minutes.
 * 3) Add garlic and sauté for 30 seconds.
 * 4) Add broccoli florettes and 1 to 2 tablespoons water, then cover.
 * 5) Steam until broccoli is bright green and slightly tender but not soft, about 2 minutes.
 * 6) Drain vegetables if necessary; place in pre-baked pie crust and spread evenly over bottom.
 * 7) In a blender or food processor, whip tofu, mustard, basil or rosemary, nutmeg, salt, pepper and nutritional yeast.
 * 8) Blend 1 to 2 minutes, until very smooth.
 * 9) Pour tofu mixture over vegetables in pie crust.
 * 10) Place red pepper or black olives on top if desired.
 * 11) Bake 40 minutes, until slightly puffy.
 * 12) Allow to cool 5 to 10 minutes before slicing.
 * 13) Serves