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One lesson I learned a long time ago from Jenn (that she learned from co-worker Michael who learned it from his wife Pat) is that when you want to buy a gift for someone, you'll improve your likelihood of success if you get them somthing that is similar to something you know they already like. I think that was the key to success in our Saturday night dinner of quiche and salad. I used veggies that they like -- broccoli, carrots, bell peppers, and potatoes -- with food I know they'll eat -- eggs and cheese. Since they don't have a lot of experience with quiche and they aren't big pie lovers, the crust made of thinly sliced potatoes didn't bother them. The mushrooms were probably the deal-breaker for the kid who didn't like it so much -- lesson learned. I did leave out the pepper flakes, which I think it really needs, though I recognize that I'm a little hot for the spicy stuff. Since it's still too early for good tomatoes, I left them off, but I think the dish, in addition to being tasty, was also attractive. This isn't vegan as a concession to the tastes of the family and because I'm no whiz at replacing eggs in items that bake. I suppose a strict vegan wouldn't pick an egg-centric dish to create in the first place! Anyway, it was pretty fast to combine the ingredients and it baked up nice. Enjoy! Gluten Free Veggie Quiche Calories: 241.2 · Fat: 14.8g · Carbohydrates: 13.1g · Protein: 15.9g 2 tablespoons extra-virgin olive oil 2 cups broccoli florets 1/2 medium onion, chopped 2 cloves garlic, minced 1 carrot, chopped 1 red bell pepper, chopped 5 mushrooms, sliced 1 tablespoon chopped fresh basil, or 1 teaspoon dried 1 tablespoon chopped fresh parsley 1/8 teaspoon chili flakes 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 3 small red potatoes, washed and thinly sliced 1/4 cup plain unsweetened almond milk 6 eggs 1 medium tomato, sliced 6 ounces mozzarella cheese Preheat oven to 375º F. Blanch the broccoli. Drain and rinse in cold water. Sauté the onions, garlic and carrots in the olive oil over low heat until the onions are transparent, approximately 10 minutes. Add the peppers, broccoli, mushrooms, basil, parsley, chili flakes, salt and pepper and continue to cook for 5 more minutes. Remove from the heat. Lightly grease the bottom and sides of a 9-inch pie pan. Line the bottom with the potato slices, overlapping them slightly. Whisk together the almond milk, eggs and nutritional yeast in a large bowl. Mix in the sautéed vegetables, coating everything with the eggy liquid, then pour into the potato-lined pie pan. Arrange the tomato slices on top. Bake for 1 hour, covering after 45 minutes if top browns. Completely baked quiche should be very firm. Let cool 15 minutes before slicing and serving. Makes 6 servings  Comments are closed.
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