I made this quiche on Sunday for dinner (with leftovers for meals this week).
The original recipe called for button mushrooms and broccoli. I used shiitake mushrooms and red swiss chard.
The crust is whole wheat pastry flour with corn meal, sesame seeds, vegan shortening, and water.
The filling is tofu, nutritional yeast, onion, garlic, ginger, mushrooms, chard, tahini, Bragg's, freshly ground nutmeg, and sesame oil.
J helpd with the filling and sprinkled the sesame seeds on the top all by herself!