Tomato Asparagus Quiche
I found another V’con recipe I hadn’t tried yet…that being the Quiche. I must say I was intrigued by a vegan quiche with no egg replacement, no tofu, no fake cheese…no liquids to speak of, and I had something to prove. A beloved friend (when she heard the ingredients) was convinced it would never hold its shape.
Well, take a look at this!
I prefer the “whole pie” picture, which I’ll add below, but I just had to prove that it could hold its shape outside of the pan.
All that said, I wasn’t a huge fan of this, it was very…beany. The contents were one big mushy forkful which was fairly bland overall. I also happen to think that pureeing perfectly good asparagus is somewhat cruel. It in no way had the richness of flavor I’m looking for in a quiche, and after 3/4 of a slice I was scooping away the insides so I could eat the crust. OH THE CRUST. I used the pie crust recipe from V’con as well, and it was DAMN good. I’ve never made a quiche crust that good before, probably because I don’t normally use shortening. The inside of this was so darn healthy compared to your average quiche though, I think it balances out.
So use the crust recipe for your next quiche/pie, deep dish pizza, whatever…but the filling…not my thing. They can’t ALL be winners.