MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Provencal Vegetable Quiche
Categories: Dinner pies, Vegetarian
Yield: 6 Servings

MMMMM---------------------------CRUST--------------------------------
1 c All-purpose flour
1/4 c Vegetable oil; chilled
1/4 ts Salt
1 tb Ice water; or more as needed

MMMMM--------------------------FILLING-------------------------------
1 tb Olive oil -OR-
1/4 c Water
1 Leek; white part only;
- washed well, chopped
1 cl Garlic; minced
1 1/2 c Zucchini; chopped
1 c White mushrooms; chopped
1 c Tomatoes; fresh or canned,
- finely chopped,
- well drained
1/4 c Black olives;
- pitted, chopped
1 ts Fresh marjoram; minced
1 ts Fresh basil; minced
1 ts Fresh tarragon; minced
1 ts Fresh parsley; minced
Salt
Black pepper; freshly ground
1/4 c Parma-zen (optional)
2 c Firm silken tofu;
- drained, crumbled
1 tb Dijon mustard
1/8 ts Cayenne

Crust:

Combine the flour, cold oil, and salt in a food processor and pulse
until crumbly. With the machine running, add the ice water and
process until the mixture forms a ball. Flatten the dough, wrap in
plastic, and refrigerate for at least 30 minutes. On a lightly
floured work surface, roll out the dough to fit a 10" quiche pan or
pie plate. Line the pan or plate with the dough and trim the edges.

Preheat the oven to 375?F.

Filling:

Heat the olive oil or water in a large skillet over medium heat. Add
the leek, garlic, zucchini, mushrooms, and tomatoes, and cook,
stirring occasionally, until the vegetables soften and the liquid
evaporates, 8 to 10 minutes. Stir in the olives, herbs, and salt &
pepper to taste. Spoon the vegetable mixture into the crust and
sprinkle with the Parma-zen, if using.

In a food processor or blender, combine the tofu, nondairy milk,
mustard, cayenne, and salt to taste. Blend well. Pour the tofu
mixture over the vegetables in the crust, distributing it freely.

Bake until the filling is set and the top is golden brown, about 45
minutes. Let rest for 5 minutes before cutting.

Serve with a crisp, green salad.

Recipe by Vegan Planet by Robin Robertson

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