Quiche of Caramelized Brussels Spouts, Onions, and Tofu with a Pecan and Flax Seed Crust

This is a great vegetarian offering for a festive feast such as Thanksgiving.  No kidding, caramelizing Brussels sprouts makes them as sweet as caramelized onions.  Never boil Brussels sprouts ever again!  For 2 quiches

Flakey flax and pecan pie crust (two crusts):
1/3 cup pecans
2 cups all purpose flour
1 cup whole wheat flour
1 Tbsp ground flax seed (or wheat germ)
1 tsp dried dill weed
2 tsp salt
1 1/2 stick butter, sliced and placed in freezer for 10 minutes
8-10 Tbsp ice water

10 eggs
1 1/2 cup milk

16 oz. Brussels sprouts, sliced
2 Tbsp butter
2Tbsp olive oil
1/4 tsp red pepper flakes

2 large Vidalia onions, thinly sliced
2 Tbsp butter
2 Tbsp olive oil
2 fresh tomatoes, thickly sliced

1/4 lb cheddar cheese (ideally with herbs), grated
1/4 lb Monterrey Jack cheese (ideally with jalapeño pepper), grated
14-oz brick extra firm Tofu, well drained and cubed

Prepare the dough for the crust.  In a food processor, grind the pecans to a fine powder.  Add the flour and flax seed, dill and salt.  Pulse together to mix well.  Add the butter and pulse to form a coarse meal.  With the processor running, ad the water a few tablespoons at a time until the dough just balls together.  Stop processing immediately.  Divide crust into two separate pucks, wrap in plastic wrap and refrigerate crust.

Preheat oven to 400F.  Beat eggs together with milk.  Season with salt and pepper to taste. Set aside.

Meanwhile, caramelize the Brussels sprouts  in the butter and oil  in a large skillet by cooking over very low heat for at least 30-40 minutes. Sprinkle in the red pepper flakes half way through cooking.   Do the same for the onions. Stir both vegetables very often - watch carefully to be sure they do not burn.

Meanwhile, roll crusts out to size of quiche dishes. Lay onto buttered dishes and trim edges.

Combine onions and Brussels sprouts into a single pan.  Heat 2 Tbsp olive oil over high heat in the other pan.  Add the tomato slices and caramelize the tomatoes for several minutes.  Flip and brown the other side.

Distribute the onion/Brussels sprout mix evenly between the two crusts.  Distribute the tofu and cheeses among the two pies evenly.  Pour half the milk/egg mixture in one and then the remainder in the other crust.  Lay the tomatoes atop each of the pies.  Bake for about 30 minutes.