ABOUT THE RECIPE:

This flavorful vegan and gluten-free quiche features a crisp chickpea flour crust filled with creamy tofu, freshly grated zucchini, sweet red peppers and plenty of spice. It makes a delicious brunch entrée for a spring or summer meal.

SERVES 6

INGREDIENTS:

CRUST

• 1/2 teaspoon extra-virgin olive oil (to coat pie plate)
• 1 cup garbanzo bean (chickpea) flour
• 3 heaping tablespoons sesame tahini
• 3 tablespoons cold dairy-free milk, plus more as needed

FILLING

• 2 medium zucchini and/or yellow summer squash
• 14 to 16 ounces firm or extra-firm regular tofu, drained
• 1½ teaspoons Italian seasoning blend
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon maple syrup
• 1/3 cup diced sweet red pepper
• 2 tablespoons minced onion
• 3/4 cup shredded vegan cheese
• Freshly ground black pepper, to taste
• 1/2 teaspoon sweet or smoked paprika

INSTRUCTIONS:

Preheat the oven to 400 degrees F. Oil a 9-inch pie plate. To make the CRUST, put the garbanzo bean flour in a medium-sized bowl. Add the tahini and the cold dairy-free milk. Mix together using a pastry cutter or fork until the dough begins to form into chunks the size of large peas. Pull the dough together with your hands. If it is still too crumbly to form into a ball, add more of the cold dairy-free milk, 1 tablespoon at a time, up to 3 tablespoons.

Form the dough into a ball and place it in the prepared pie plate. Gently press the dough evenly over the bottom and partway up the sides of the pie plate to form a crust. (If desired, create a decorative edge to the crust. To do so, using the tines of a dinner fork, gently press down around the entire outer edge of the crust to form evenly spaced lines.) Bake the crust for 7 minutes. Put the plate on a wire rack and cool for 20 minutes.

While the crust bakes, cut 10 to 12 very thin slices from the center of one zucchini and set aside for garnish. Using a box grater, shred enough of the remaining zucchini to equal 1½ cups (lightly packed). Put the 1½ cups shredded zucchini in a fine meshed strainer and place it over a medium-sized bowl. Let the shredded zucchini stand for 10 minutes to drain excess liquid. (Before removing the zucchini from the strainer, press it gently with your hands to push out any excess liquid.)

Meanwhile, to make the FILLING, put the tofu, Italian seasoning, turmeric, chili powder, salt, and cayenne pepper in a blender and process until smooth. Put the drained zucchini and maple syrup in a large bowl and stir gently to coat. Add the red pepper and onion, and stir to combine. Add the tofu mixture to the zucchini mixture. Add the vegan cheese and fresh pepper, and stir gently to combine. Pour the tofu-zucchini filling into the crust and smooth the top.

Cut the reserved zucchini slices in half and press them into the top of the quiche in a decorative fashion. Sprinkle the paprika evenly over the top. Bake for 50 to 60 minutes, or until the center of the quiche is set. Put the pan on a wire rack and cool for at least 60 minutes. Carefully slice the quiche into wedges and serve warm with green salad on the side, if desired. Alternately, loosely cover the quiche and refrigerate for several hours (or overnight), and serve cold. (Quiche will firm up quite a bit once chilled.)