Red Pepper and Zucchini Quiche

In a large bowl, mix flour, cornmeal, sugar and salt with a fork.

Gradually stir in 1/3 cup olive oil. With your fingertips, blend mixture until crumbly.

Sprinkle in 3 tablespoons cold water, tossing with a fork until mixture clumps together.

Turn dough out onto a lightly floured surface. Push with the heel of your hand several times to knead, then press dough into a disk.

Preheat oven to 400°F.

Coat a 9½‑inch round tart pan with removable bottom with cooking spray.

Overlap two sheets of plastic wrap on the work surface to make a 24×18‑inch rectangle. Unwrap dough and center it on the plastic wrap. Cover with two more sheets of overlapping plastic wrap.

Roll out dough into a rough 11½‑inch circle. Discard the top sheets of plastic wrap.

Lift the bottom sheets of plastic and dough onto a rolling pin. Carefully position the rolling pin and dough over the prepared pan; unroll dough into the pan. Discard the remaining plastic wrap.

Gently press dough into the bottom and up the sides of the pan. Run the rolling pin over the rim to trim edges; use trimmings to patch the crust if necessary.

Cover with plastic wrap and refrigerate for 20 minutes.

Pierce the bottom of the crust in several places with a fork. Place a large piece of parchment paper or foil on the crust; fill with pie weights or dried beans.

Place the tart on a baking sheet and bake for 8 minutes. Remove the paper and weights and bake until the crust begins to turn golden, 10 to 12 minutes more.

Let cool in the pan on a wire rack.

Reduce oven temperature to 350°F.

In a large nonstick skillet, heat 2 teaspoons olive oil over medium‑high heat. Add onion and ½ teaspoon salt and cook, stirring often, until softened but not browned, 2 to 3 minutes.

Add bell peppers, zucchini and garlic and cook, stirring, until the vegetables have wilted and most of the liquid has evaporated, 2 to 3 minutes.

Transfer the mixture to a large bowl and cool completely.

In a food processor, puree tofu. Add egg, mustard, pepper and the remaining 1 teaspoon salt and process until very smooth, stopping once or twice to scrape down the sides of the work bowl with a rubber spatula.

Add the tofu mixture to the bowl with vegetables; add basil and stir until well blended.

Pour the filling into the cooled crust, spreading evenly. Sprinkle with pine nuts.

Bake the quiche until the filling has just set, 35 to 45 minutes.

Set the tart pan over a large can; carefully remove the side of the pan. With two metal spatulas, lift the quiche and place it on a large serving platter. Cut into wedges.