Spinach-Mushroom Quiche

You could call it a tart if you like tarts more than quiche. This is a quiche with no dairy, no eggs, and no butter. Sounds like it would lack something in the taste department, right? But I think it's delicious. Really something special. I was snacking on the filling before I even filled the tart shell.
Sometimes it is tricky to figure out what to bring to a potluck, picnic, or brunch when you know it is going to be a mixed crown of vegetarians, vegans, and non-vegetarians - this is one of those recipes what will appeal to just about everyone.
The catch? This recipe is a real time commitment. That being said, the finished quiche is hearty, flavorful, filling, and we have plenty of leftovers to eat for lunch today, and maybe even dinner tonight. I actually like the quiche just as well the day after. Warm or cold - it tasted great both ways. I used an 8 by 11.5 inch glass baking dish. I think the thinner you can spread the crust the better. I thought I was spreading it too thin, but tasting the finished product I think it could have been even thinner.
You can chop the spinach as finely as you wish before you mix it into the rest of the filling. I didn't chop it at all because I love texture. Also, sesame oil would be great in the crust in place of the olive oil! This time around I used olive oil but I'll try sesame the next time around.

Spinach Mushroom Quiche RecipeFor the crust:
1/2 cup rolled oats
3 tablespoons sesame seeds
1 cup whole wheat pastry flour or whole spelt flour
1/2 teaspoon baking powder
3/4 teaspoon sea salt
1/2 teaspoon freshly milled black pepper
1/3 cup water
1/3 cup light sesame oil or pure olive oil plus more for brushing the pan
For the filling:
a splash of extra-virgin olive oil
1 cup finely diced onion
10 ounces white button mushrooms, thinly sliced
2 tablespoons dry white wine or water
1 1/2 teaspoons coarse sea salt
3 garlic cloves, slice crosswise into 1/8-inch rounds
10 to 12 fresh basil leaves, chopped, or a handfull of dried
1/2 teaspoon finely chopped fresh thyme leaves or a pinch of dried
Pinch hot cayenne
1 pound firm tofu, rinsed and patted dry
2 tablespoons freshly squeezed lemon juice
1 tablespoon rice vinegar
2 pounds fresh spinach
Paprika for dusting
1. Preheat the oven to 350.
2. To make the crust, spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes.
3. Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade. Add the flour, baking powder, salt, and pepper, and process until the oats are finely ground.
4. In a medium bowl, whisk together the water and oil. Mix in the dry ingredients to form a dough.
5. Lightly brush a 9-inch or 10-inch tart pan with oil. Put the dough in the pan and press down evenly, making sure to fill in the sides of the pan. Refrigerate while you make the filling.
6. To make the filling, in a wide saute pan over medium heat, warm a splash of the oil. Add the onion and mushroom, raise the heat to med-high, and saute for 10 to 12 minutes, stirring and shaking the pan until the vegetables are caramelized. Add the wine and scrape up any brown bits from the bottom of the pan with a wooden spoon. Season with 1/2 teaspoon of the salt and continue to cook until dry. Using a rubber spatula, scrape the vegetables into a mixing bowl and set aside.
7. In the same saucepan over medium heat, warm another splash of oil. Add the garlic, basil, thyme, and pepper. Cook gently for 3 to 4 minutes or until the garlic is golden. With a rubber spatula, scrape the garlic oil into the bowl of a food processor.
8. Crumble the tofu into the bowl of the food processor. Add the lemon juice, vinegar, and remaining 1 teaspoon of salt and puree until smooth. With a rubber spatula, scrape the puree into the mushroom-onion mixture.
9. Wash the spinach leaves. Transfer the spinach to a pot and steam, covered, over high heat for several minutes, just until wilted. Drai well. At this point you can Transfer the spinach to a cutting board and chop fine, or opt to leave the leaves whole. Than add the spinach to the rest of the filling and stir well to combine.
10. Fill the tart shell with the tofu and vegetable mixture and smooth the top with the back of a spoon. Dust with Paprika. Bake for 45 to 50 minutes, until firm.
11.Let the tart cool for 8 to 10 minutes before slicing and serving.