TZUTC: -0800   
   MSGID: 35596.fidonet_cooking@1:105/500 2de7c9ea   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   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   
       
   MMMMM   
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