Vegetable Quiche

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Vegetable Quiche

Quiche is something I always think of as a fancy dish. I'm not sure quite why I think of it as fancy... maybe it's the French name. Whether you think it’s fancy or not, it is a great dish to make for a lunch party, or even a dinner. And is just as good when served at room temperature as it is warm, making it the perfect “make ahead” dish.

Quiche is most often made with eggs, which are not suitable to a Vaishnava diet, so for this quiche recipe dairy products are used to replace the eggs with fabulous results. This quiche recipe is a bit heavy on the dairy so you could do like one of my cooking friends does and substitute silken tofu for half of the sour cream to make the resulting quiche a little bit lighter.

Try my newly posted recipe: Vegetable Quiche (from The Higher Taste, 1983 edition*)

I like to use different kinds of cheese from time to time, or whatever veggies I have available (not very wet veggies because it gets soggy) as long as they are cut small enough. You can get creative with this quiche. A friend made this with asparagus and grated Swiss cheese which was quite elegant!

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