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.

Is this it?
http://www.vegetariantimes.com/print_doc...

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.