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1
Make crust: In large bowl, mix flour, cornmeal, sugar and salt with fork.
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2
Gradually stir in 1/3 cup oil.
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3
With your fingertips, blend mixture until crumbly.
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4
Sprinkle in 3 tablespoons cold water, tossing with fork until mixture clumps together (dough will seem crumbly).
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5
Turn dough out onto lightly floured surface.
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6
Push with heel of your hand several times to knead.
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7
Press dough into a disk.
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8
Preheat oven to 400F.
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9
Coat 9 1/2-inch round tart pan with removable bottom with cooking spray.
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10
Overlap 2 sheets of plastic wrap on work surface to make 24 x 18-inch rectangle.
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11
Unwrap dough and center on plastic wrap.
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12
Cover with 2 more sheets of overlapping plastic wrap.
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13
Roll out dough into rough 11 1/2-inch circle.
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14
Discard top sheets of plastic.
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15
Lift bottom sheets of plastic and dough onto rolling pin.
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16
Carefully position rolling pin and dough over prepared pan; unroll dough into pan.
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17
Discard remaining plastic wrap.
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18
Gently press dough into bottom and up sides of pan.
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19
Run rolling pin over rim to trim edges; use trimmings to patch crust if necessary.
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20
Cover with plastic wrap and refrigerate 20 minutes.
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21
Pierce bottom of crust in several places with fork.
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22
Place large piece of parchment paper or foil on crust; fill with pie weights or dried beans.
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23
Place tart on baking sheet and bake 8 minutes.
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24
Remove paper and weights and bake until crust begins to turn golden, 10 to 12 minutes more.
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25
Let cool in pan on wire rack.
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26
Reduce oven temperature to 350F.
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27
Meanwhile, in large nonstick skillet, heat 2 teaspoons oil over medium-high heat.
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28
Add onion and 1/2 teaspoon salt and cook, stirring often, until softened but not browned, 2 to 3 minutes.
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29
Add bell peppers, zucchini and garlic and cook, stirring, until vegetables have wilted and most of liquid has evaporated, 2 to 3 minutes.
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30
Transfer to large bowl and cool completely.
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31
In food processor, puree tofu.
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32
Add egg, mustard, pepper and remaining 1 teaspoon salt and process until very smooth, stopping once or twice to scrape down sides of work bowl with rubber spatula.
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33
Add to bowl with vegetables; add basil and stir until well blended.
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34
Pour into cooled crust, spreading evenly.
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35
Sprinkle with pine nuts.
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36
Bake quiche until filling has just set, 35 to 45 minutes.
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37
Set tart pan over a large can; carefully remove side of pan.
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38
With 2 metal spatulas, lift quiche and place on large serving platter.
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39
Cut into wedges.
