Spinach and 'Shrooms Quiche w/Rice Crust

Lemme tell ya, I don't know too much about quiche, but here I was sitting in my office yesterday with the idea of quiche nagging at me from the back of my head. So I did it. Quiche that is, and I feel like it was a raging success.

Normally, I would have let a dish like this rest for about 15-20 minutes before I mutilated it (which is totally recommended), but we were so hungry and the quiche was literally screaming to get gobbled. And gobble we did. So quickly in fact, that I didn't even take a second to snap a photo until the second helping...so I apologize for that.

Here's the food:

Seconds were had by all.

The Crust:
3/4 c cooked brown rice
salt and pepper


The Filling:
EVOO
1 yellow onion, diced
1 1/2 c oyster mushrooms, sliced
2 tbs dry white cooking wine
salt, to taste
4 garlic cloves, sliced
12 fresh basil leaves, chopped
1/2 tsp thyme leaves, chopped
red pepper flakes, to taste
1 package of firm tofu, pressed and crumbled
dash of turmeric
juice of half a lemon
1 tbsp rice vinegar
2 man hands of fresh spinach
2 tbsp nutritional yeast
Egg Replacer, equivalent of 2 eggs

1. Preheat the oven to 350
2. Pat the cooked rice down firmly into a pie dish to form a crust and sprinkle with some salt and pepper. Pop that sucker in the oven for about 8-10 minutes all by her lonesome.
3. Meanwhile, in a pan saute your 'shrooms and onions in about 2 tbsp of EVOO until they are to your liking. When they get there, douche them with the cooking wine and use a wooden spoon to scrape up all the good stuff from the bottom of the pan. Remove from heat.
4. Double meanwhile, bring out a smaller sauce pan and get about 4 tbsp of EVOO nice and warm. Throw in the garlic, basil, thyme, red pepper flakes but be careful not to burn them; just get the garlic a nice golden color. 
5. In a blender, toss in the contents of the pot with the basil, garlic, etc., tofu, turmeric, lemon juice, and rice vinegar and get it all pureed.  
6. Get a tiny bit of oil warm in your pot again but this time take it off the burner once you can hear the sizzle. Toss in the spinach, nooch, and egg replacer, and stir until the spinach is wilted and the nooch and replacer have been incorporated.
7. Mix all that jazz together and pour on top of the rice crust you made a bit earlier.
8. Put it in that oven for about 40 minutes or until it's ripe.