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.

mr tire