Spanish Potato and Chorizo Omelet-Style Quiche
[Vegan]

To Make the Pastry Crust:

1. Mix the dry ingredients in a bowl. In a smaller bowl, whisk the milk with the lemon juice, and then with the oil. Quickly stir the liquid mixture into the dry ingredients and mix briefly, forming the pastry into a ball.  If it's too dry, add cold water just a few drops at a time until it holds together. Don't over mix or the pastry will be tough.
2. If made ahead of time, place dough in a plastic bag and refrigerate it until you're ready to roll it out (several hours or even several days).
3. Preheat the oven to 425°F.
4. Roll out the dough on floured baking parchment to fit a 9-10-inch tart or pie pan (roll out 12-inch in diameter), which has been greased with Cake Release (See Note). (If using a pie pan, just bring the pastry up to the inside top of the pan and flute it, to make a shallow shell-- not over the edge, like an American pie.) Trim the top edge neatly and prick the bottom and sides all over with a fork.
5. Bake 5 minutes. Remove from oven (leave oven on). Cool the pastry on a rack.

To Make the Filling:

1. Grate the cooled, cooked potato and set aside.
2. Heat the oil in a large nonstick skillet over high heat. Sauté the green onions and bell pepper until wilted.  Add the crumbled sausage and stir-fry for a couple of minutes. Scrape onto a small cookie sheet and place in freezer to cool quickly.
3. Blend the Creamy Mixture ingredients until smooth in a blender.
4. Mix the cooled sausage mixture with the grated potato.
5. Spread the mixture evenly over the pre-baked,cooled pie crust, sprinkle with the nondairy cheese, and pour the Creamy Mixture over it evenly. Sprinkle the top with a bit of smoked paprika.
6. Place the quiche in the oven and immediately reduce the heat to 400° F. Bake 35 minutes. Cool on a rack for about 30 minutes before serving.
7. This will keep well, refrigerated, for a few days.