Early Bird Pie (Quiche)

¾ cup whole wheat flour
1/3 cup barley flour
¼ tsp. salt
¼ cup olive oil
¼ cup cold water


1 lb. broccoli, chopped
½ lb. cauliflower, chopped
3 Red peppers, diced
1 TBSP olive oil
1 onion, finely chopped
4 cloves garlic
1 lb. firm tofu, drained
½ cup soy, rice, or nut milk
¼ tsp. Dijon mustard
¾ tsp. salt
¼ tsp. nutmeg, ground
½ tsp. red pepper flakes
1 TBSP vegan parmesan cheese
     Or nutritional yeast
Cracked black pepper, to taste

Preheat oven to 350 degrees F, grease the bottom of a pie pan.
Combine both flours and salt in a large bowl, and add the oil. Slowly drizzle in the water. Bake for 10 to 15 minutes, or until lightly brown. Cool.
Heat oil in a large skillet over medium-high heat, sauté onion & garlic until golden. Stir in the broccoli, cauliflower, red peppers. Sauté until cooked.
In a blender combine the tofu, milk, mustard, salt, nutmeg, red pepper, ground black pepper, parmesan cheese. Blend until smooth.
In a large bowl combine tofu mixture and broccoli mixture. Pour into pie crust.
Bake in preheated oven for 35 minutes or until quiche is set. Allow to cool and set 5 minutes before serving.

NOTE: I use less broccoli and more bell pepper in mine and mushrooms. Use what you like. I like more Dijon mustard in mine, a good squeeze on the bottle. I don't put the nutmeg in. I used nutritional yeast and a handful of raw cashews. One normal sized red bell pepper is enough.

Vegan Parmesan Cheese: 1 cup nutritional yeast, ½ cup raw cashews, ¼ tsp. salt or to taste. Put through a food processor until crumble consistency. Keep in refrigerator. Will store a long time.