Mushroom Broccoli Quiche
Yes, you read right. A quiche with no eggs or cheese or any other ingredients your health might not love. And yummy? You bet.
1 1/2 cups whole wheat pastry flour
1/4 cup avocado oil
Pinch sea salt
1/4 cup cold spring or filtered water
Extra virgin olive oil
2 cloves fresh garlic-minced
1 cup mushrooms-brushed free of dirt and thinly sliced
1-2 stalks broccoli-tiny florets
1 1/2 lbs tofu-extra firm style
3 tablespoons sesame tahini
2 tablespoons umeboshi vinegar or fresh lemon juice
1 teaspoon brown rice syrup
Small handful black or tan sesame seeds for garnish
To prepare the crust, preheat oven to 350 degrees. Combine flour, oil and salt, mixing with a fork until the mixture is sandy in texture. Add water and continue to mix until the dough begins to gather. Do not over mix or use your hands during this stage of dough prep as it can result in a tough, heavy crust.
Gather dough between hands and knead 3-4 times to create a cohesive ball of dough. Roll between 2 sheets waxed paper or pastry cloth into a thin crust. Transfer to a pie plate and without stretching the dough, press it into the pan. Trim away any excess crust, leaving about 1/4" hanging over the edge of the pie pan. Fold the excess back toward the inside of the pan, pinching between thumb and fingers to create a scalloped edge around the crust. Prick the crust with a fork several times over the surface and bake for 10 minutes. Remove from heat and set aside to cool while preparing the filling.
Prepare the quiche filling by heating a small amount of oil in a skillet and sauteing garlic and onions for 2-3 minutes. Add mushrooms and saute until limp. Set aside. Bring a small pot of water to a boil and quickly blanch broccoli florets until bright green, but still crispy, about 1-2 minutes. Drain and set aside. Next, place tofu, tahini, vinegar, rice syrup and a splash of soy sauce in a food processor and puree until smooth. Transfer to a mixing bowl and fold in broccoli and sauteed vegetables. Spoon evenly into pre-baked pie shell, sprinkle sesame seeds lightly around the rim of the quiche and bake until quiche is firmly set and edges are lightly golden, about 30 minutes.
Remove from oven and allow to stand for about 15 minutes before serving.