Happy New Year everyone!
I got kind of bogged down with the holidays, but I really missed blogging and cooking oddly shaped foods, so I got back into the swing of things full force with this Broccoli Quiche.
This quiche is tofu based and I sort of winged it with the crust because I didn’t have Veganomicon with me. I used 1/4 of a recipe for single crust per well and then filled each well to a little over the top with quiche filling.
The result was an ultra creamy, savoury quiche with a flakey crust. I really couldn’t have asked for anything more in a vegan quiche. When I was a kid, I LOOOVED onion quiche from a french bakery we would have brunch at. I will probably caramelize me some onions soon and make these.
The individual portion was perfect for dinner or brunch as it was intended (this is a tester recipe for a forthcoming brunch book by Isa) and is totally hand-holdable when cooled. These would be great on a picnic!
maybe in the summer I’ll make an entire semi-circular picnic. Pies, Quiches, Cakes, Sandwiches…
GT Xpress + Quiche = ❤
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