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.
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!