Do you have the Vegetarian Times recipe for a simple quiche crust?

It was from a fairly recent issue--within the past year or two, I think. It was in an article with cabbage pie and cheese quiche. It was really nice and simple, and I think it substituted vegetable oil for most or all of the butter/shortening in a normal recipe. Does anyone have it? I can't find it on the Vegetarian Times website.Do you have the Vegetarian Times recipe for a simple quiche crust?
Is this it?


http://www.vegetariantimes.com/print_doc鈥?/a>Do you have the Vegetarian Times recipe for a simple quiche crust?
When making the pastry, set aside the


remainder of the silken tofu to use in the


quiche filling. You may make the pastry a


day in advance, and store it covered in the


refrigerator. Remove the dough an hour


before proceeding with the recipe.





Pastry





2 cups whole wheat pastry flour


1/3 cup rolled oats


1/4 tsp. sea salt


1/3 cup ';lite'; silken tofu


1 Tbs. olive oil


1 Tbs. brown rice syrup


1/3 cup plus 1 Tbs. ice water





1. Lightly spray 9 1/2-inch deep-dish pie


plate with olive oil.





2. Place flour, oats and salt in food


processor, and pulse to mix. Add tofu, oil


and rice syrup, and blend. With motor


running, pour ice water through feed


tube, and process until mixture comes


together in ball. Turn onto lightly floured


work surface.





3. Sprinkle dough lightly with flour, and


roll out to 1/8 1/4- to 1/4 1/4-inch thickness. Press


into prepared pan and trim edges, leaving


a 1-inch overlap. Using thumb and


forefinger, press decorative edge along


side, around top edge. Set dough aside in


refrigerator.

cash