Versatile Vegan Tofu Quiche (Even The Crust Is Vegan) - cooking recipe

Ingredients

CRUST
1 cup whole-wheat pastry flour
1/2 teaspoon kosher salt
1 teaspoon onion powder
6 tablespoons earth balance vegan margarine
2 tablespoons plain unsweetened soymilk (approx- see directions, can use any type of nondairy milk)
1 teaspoon olive oil
FILLING
2 (12 1/3 ounce) packages mori nu firm silken tofu
1/4 cup plain unsweetened soymilk (or other plain non-dairy milk)
1/3 cup nutritional yeast
1 teaspoon mustard powder
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1 dash turmeric
1 dash nutmeg
2 garlic cloves, finely minced (or 1/2 teaspoon garlic powder)
1 cup spinach, finely shredded (approx, I used broccoli first time I made it)
4 -5 white mushrooms (approx)

Preparation

To make the crust, whisk the flour, salt, and onion powder together in a large bowl.
Cut in the Earth Balance (assuming you used a new stick and have a 6-tablespoon stick now) little by little, as if you're whittling off pieces, into the bowl.
Stir in the olive oil and a little soymilk and knead by hand. Add soymilk as needed to make the dough gather together, and form the dough into a compact ball.
Roll out onto a sheet of parchment paper. To make peeling it off easier, pop in the freezer for a few minutes.
Lightly grease a 9\" pie pan with a little olive oil, about 1 teaspoon or so.
Roll the dough into the pan, crimping the edges at the top with a fork. Poke some holes in the bottom and sides with the fork to aerate.
Bake at 450F for 10-12 minutes until lightly browned, extract from the oven and let cool while you make the filling.
Wash the spinach or broccoli and run through a food chopper or processor/blender to get the finely chopped consistency, until you have roughly 1 cup.
Wash the mushrooms and slice them.
Put the tofu and soymilk into a large bowl, and beat with a hand mixer.
Beat in the dry spices and nutritional yeast.
Add the spinach and mushrooms, and whisk in by hand.
Pour the tofu filling into the pre-baked pie crust.
Bake at 400F for 40-45 minutes or until the top is browned. Let cool for 10-15 minutes prior to serving (or else the tofu will make a watery mess!) Cut into slices and serve. I like to eat mine with some extra nutritional yeast and black pepper!