It’s still cold outside and my body has been craving carbs! I know the salad days are ahead so why not enjoy more starch while it’s still sweater and sweats weather?
This is a quick and easy-to-make dinner; you can opt to use other veggies instead of the zucchini and summer squash. I would, however, recommend keeping the tomatoes in the dish because it gives it a bit more punch.
You can easily double this recipe, but I would recommend using only 1 cup of vegan sour cream.
Summer brings long days, beautiful sunshine, replenishing rain, and amazingly delicious vegetables. I used dried parsley and oregano but you can substitute fresh if you have some on hand.
This dish really is great as a main with a side salad for a delicious and fulfilling dinner or, if you are super hungry, you can always mix it with pasta, rice, or as a bruschetta.
The Parmesan shreds are optional, but I highly recommend using them!
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.