Archives for May 2017

Easy Asparagus Quiche

Easy Asparagus Quiche
Prep time
Cook time
Total time
I love all the seasons but must confess, BRUNCH season is the best! You can use any of your favorite veggies + vegan cheese with this simple plant-based quiche base. If you’re ambitious, go on with your bad self and make a home made pie crust. Lazy cooks, head to the store and grab a decent pre-made crust (my preference is in the recipe notes below). Enjoy with copious amounts of mimosa!🍾🍊🥂
Cuisine: Brunch
Serves: 6 servings
  1. Preheat oven to 375F degrees. Thaw frozen pie crust to room temperature.
  2. Prick pie crust with for, bake for 10-15 minutes. Set aside.
  3. Sautè mushrooms, onions, herbs, umami salt & pepper.
  4. Mix ice cold water, FYH egg, plant-based milk, kala namak. Whisk until smooth.
  5. Add mushroom mixture to egg mixture. Pour into pie crust.
  6. Top with asparagus sears, tomatoes, parmesan cheese, sprinkle of umami salt.
  7. Bake 350F degrees for 60-75 minutes.