Tofu Vegetable Quiche with Nut Crust

My posts are usually for sweet baked goods, but I needed a place to store this recipe for future use.

Tofu makes a much lighter quiche than the traditional version with eggs.  This would be good for breakfast, lunch, or a light dinner served with a crusty roll.  The sunflower seeds in the crust add a nice contrast while the roasted pepper and chipotle give a smokey flavor.

Crust
2 cups almond meal
1/4 cup flax seed meal
1 egg white
1/4 teaspoon salt
1 teaspoon turmeric 
1/4 cup raw sunflower seeds

Blend all the crust ingredients except the sunflower seeds in a food processor until the mixture is a fine, mealy texture and sticks together when pressed.  Add the sunflower seeds and process briefly to incorporate.  Press tightly into the bottom and up the sides of a 9.5" glass pie pan.  (It helps to use a flat plastic lid -- press in hard.  Be sure to get the corners and don't leave them too thick.) Bake at 350F for 15-20 minutes, until just starting to color.  Allow to cool until warm.

Filling
1 lb. organic, extra-firm tofu (NOT super firm; available at Trader Joe's)
1 16-ounce bag frozen spinach, thawed and squeezed dry
1 14-ounce can light coconut milk (recommended:  Trader Joe's brand)
1 egg yolk
1/4 cup (packed) chopped parsley
2-3 cloves garlic, crushed
1 teaspoon fresh thyme
1/4 teaspoon nutmeg
1/2 teaspoon chipotle chili flakes
1 tablespoon tomato paste
zest of 1/2 lemon
1½ teaspoons salt
1/2 teaspoon black pepper
1 teaspoon turmeric
1 red bell pepper, roasted, peeled, and diced
1/8 cup green onion, thinly sliced (about 2), optional

Blend all the filling ingredients except for the bell pepper and green onion in the food processor until well mixed.  Check for seasoning and adjust according to taste.  Add the bell pepper and onion and process briefly to incorporate.  Pour into baked pie crust, smooth the top, and bake at 350F for 1 hour, or until a knife inserted in the center comes out moist but without wet filling.  Serve warm with a side of spicy kimchi.

Conclusion:  Very tasty and not heavy at all; you can have a large slice and still feel comfortable. Seasonings and vegetables can be adjusted to taste, or different nuts used for the crust.  The kimchi provides a nice spicy side to the mild tofu.