When my husband and I were first married, I used to make quiche several times a year. I am not sure why I have not made it in recent years but am happy I made some today!
If you are not a fan of asparagus, you can substitute spinach, broccoli, or cauliflower. This recipe comes together in about 30 minutes and can be made ahead and served at room temperature, heated in the microwave, or cold.
It is always great with a side salad or some freshly sliced tomatoes. You can also use any pie crust recipe or the refrigerated version.
This recipe makes 2 pie dishes and is good in the refrigerator for about a week. You can also slice it and freeze individual portions that can be defrosted and reheated in the microwave.
When I was first married I made a quiche a week. Since I have been vegan it was a challenge to get the cheesy-eggy consistency without traditional animal products. That is, until now!
This delish quiche comes together rather quickly. The pie crust is super-easy to make and comes out perfect each and every time. Feel free to add whatever vegetable you want, it does not have to be broccoli. Also, you can experiment with different cheeses, especially with so much variety available today!
Eggplant is an amazingly versatile veggie and these stacks make quite an impression when plated.
You can make this recipe gluten free by substituting Arrowroot Powder or a gluten free flour in the sauce.
This dish works well alone or on a bed of pasta or greens.