I hadn't intended to post today, but then this seemed ready to go. In my head, I read "quiche" as "kwish." Q for Quiche!
Savoury Pumpkin Quiche
Note: The components can be assembled separately ahead of time and then baked at a different time of the day, says the student worker.
1 1/2 cup walnuts
1/4 cup brown rice flour
1/2 cup cornmeal
4 tablespoons vegan margarine, cut into pats, OR 2 tablespoons solid unrefined coconut oil
1 2/3 cups vegan mozzarella shreds, defrosted (check for casein; that stuff’s not vegan!)
1 clove garlic
2 tablespoons tahini
1 tablespoon nutritional yeast
3 tablespoons cornstarch
1/2 teaspoon cayenne (optional)
1/2 teaspoon nutmeg
1/4 teaspoon cumin
12 ounces silken tofu (firm or soft)
1 cup pureed pumpkin
Preheat the oven to 375 degrees Fahrenheit. Grease a 9-inch round pie plate. Either toast the walnuts in the preheating oven on a piece of foil for about 8 minutes, or microwave them for one minute. In a food processor, pulse the walnuts until they are mostly broken up. Add the rest of the crust ingredients and process until they stick together into a large clump. You may need to add up to 1/2 cup water while the food processor is running before the crust binds. Using your fingers, pat the crust into and up the sides of the plate. Sprinkle some cheeze across the bottom of the crust and set aside.
In a blender—or food processor, if you have a big one—chop the garlic into bits. Add all the other ingredients and blend or process until well combined. Pour into the cheezed-up crust, adding cheeze as you pour, halfway stirring it into the filling and leaving some cheeze around the edges (or you could combine cheeze and filling uniformly; whatever suits your taste). Bake on the centre rack for 45 minutes or until the centre is set and the top has browned and cracked. Cool in a partially-opened oven for about thirty minutes, then cool completely on a rack. Refrigerate until serving. Serve it hot or cold.
Serve it with pumpkin cheezecake!