This looks like a super hard and involved dish to prepare but trust me, it is simple…especially if you use a store-bought pie crust.
You can adjust the veggies to taste but I would recommend trying it with the ingredients listed in the recipe, for the first time, and then feel free to adjust it to your taste when you make it again.
The key is to make sure you add HEAPING tablespoons of flour, otherwise, the quiche will be too runny. A note of advice, let the quiche sit on the counter for about 10-15 minutes before slicing it. Leftovers can stay in the refrigerator for up to 5 days.
My husband and I own a business, and we had a client based in the U.K. for several years. One of my fondest memories of our time spent there was afternoon tea. I have tried for years to perfect a vegan version and think I finally have a recipe worth sharing.
There is a vast difference between salted vs. unsalted butter and I would highly recommend using Miyoko’s Unsalted Butter. I have used Earth Balance and they are good but there is something special about Miyoko’s variety when making these cookies.
I ordered a special shortbread cookie cutter, available here. However, you can use any cookie cutter or simply roll the dough into a rectangle and cut it into slices after baking. If you do use the cookie cutter, the dough can tend to stick into the crevices. I would advise lightly tapping the cutter on the counter to release the cookie from the cutter.
I also recommend using parchment sheets that are available through Amazon.
There is also a fantastic deal on stand mixers through Walmart, called Beautiful by Drew Barrymore. The motor is almost as powerful as the Kitchen Aid but the Beautiful version is so lighter and much easier to lift in and out of the cupboard. Plus, now priced at $99 it is $200+ less expensive than the Kitchen Aid brand.