Swiss Chard and Mushroom Quiche

For the Pine Nut Crust
1⁄2 cup whole wheat pastry flour 3⁄4 cup unbleached white flour 1⁄2 teaspoon sea salt
1⁄4 teaspoon baking powder
1⁄2 cup pine nuts
1⁄4 cup ice-cold olive oil 1⁄2 cup ice-cold water

For the Filling
7 tablespoons extra-virgin olive oil, divided
1 onion, finely diced
1 pound mushrooms, roughly chopped
2 tablespoons dry white wine or water
2 pounds Swiss chard, washed and stemmed, finely chopped

1-1⁄2 teaspoons coarse sea salt
3 garlic cloves, sliced crosswise into 1/8-inch rounds
1 teaspoon smoked paprika, optional
2 sprigs fresh marjoram
pinch hot red pepper flakes, optional
1 pound firm tofu, rinsed and patted dry
4 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
2 tablespoons white miso

Preheat oven to 350 degrees F. In a medium bowl, sift together flour, salt, and baking powder. Add pine nuts and mix thoroughly. Cut oil into flour mixture all at once. Toss flour lightly around coating fat to create little balls. Add just enough water to form ball, being careful not to over mix.

Flatten dough into a disk shape and roll out. Cut and place into 9-inch tart pan. Refrigerate for 30 minutes. The pre-bake crust before filling for 10 minutes.

In a large sauté pan over medium heat, heat 2 tablespoons of the olive oil. Add the onion and mushrooms and sauté for 10 minutes, stirring occasionally. Add the wine and deglaze the pan, using a wooden spoon to scrape up any bits on the bottom of the pan.

Season with salt and continue cooking until all liquid is evaporated. Add chard leaves, still wet from washing, and stir into the mushrooms until chard is just wilted. Place vegetables in a small bowl and set aside.

In a small saucepan over medium heat, heat the remaining olive oil. Add the garlic, herbs and red pepper flakes. Simmer for 3 to 4 minutes or until garlic is beginning to turn golden. Transfer the mixture to a food processor. Crumble in the tofu, lemon juice, vinegar, and season to taste with salt and puree until smooth. Combine the tofu mixture with the wild mushroom-chard mixture.