Comments on: Sun-Dried Tomato and Asparagus Vegan Quiche

By: Hannah

Hannah — Tue, 21 Sep 2021 20:32:22 +0000

This quiche is amazing! The flavors were fantastic, I loved it so much!

I cooked the crust for about 20 minutes on its own because it was hard to thin out in my pie dish. I also added some black salt, left out the dehydrated onion, and doubled the basil.

Yummy!!!!!

By: Jessy

Jessy — Mon, 23 Nov 2020 03:19:54 +0000

I make this quiche all the time. It is so incredibly tasty and I love experimenting with the recipe by adding different vegetables.

By: Andrea

Andrea — Thu, 12 Nov 2020 02:38:54 +0000

Really loved this. Probably the best flavor I’ve tried for a vegan quiche! I did broccoli and diced onion for my filling because that’s what I had on hand. Look forward to trying with asparagus next.

By: David Watson

David Watson — Sun, 18 Oct 2020 16:58:18 +0000

An idea here - instead of sea salt, add kala namak (black salt). Need to adjust the portions as it's very potent stuff, but imparts an eggy flavor. Sadly, my asparagus went to that great compost heap in the sky before I could use it, but will most definitely be making this soon! I ❤LOVE❤ quiche, and after becoming vegan, I thought I'd never have it again, but so many recipes for it are being developed! Thank you for sharing yours!

By: Sarah

Sarah — Mon, 13 Jan 2020 21:46:11 +0000

In reply to JW. Yes, it should work out fine without cheese.

By: JW

JW — Mon, 13 Jan 2020 20:30:17 +0000

How might this turn out without the vegan cheese? I'm not a huge fan of that stuff.

By: Fright Moore

Fright Moore — Mon, 30 Dec 2019 22:49:17 +0000

I make this at least twice a month it is so good! I sub in spinach instead of asparagus and fresh cherry tomatoes instead of dried and it is incredible!

By: Sarah

Sarah — Tue, 28 Nov 2017 03:20:05 +0000

In reply to Val. I've never tried freezing and reheating. It definitely would be best made the day of.

By: Val

Val — Wed, 22 Nov 2017 17:50:26 +0000

Hi, just wondering if this quiche can be frozen and reheated from frozen. If not, can it be made a couple days ahead. Thanks!

By: Kim

Kim — Wed, 07 Jun 2017 18:50:48 +0000

Made this for my vegan co worker for her Birthday. Everyone in the office loved it!

By: Katie

Katie — Sun, 26 Feb 2017 22:17:06 +0000

In reply to Laura. Hello, just wondering if you attempted to freeze this recipe? Thinking about trying to make it in advance myself:) thank you!

By: Laura

Laura — Thu, 06 Oct 2016 02:16:07 +0000

Oh yum! Looks amazing. I wonder how long this would keep though? This looks like it would be perfect for my spring wedding, I just wonder if it could be made at least a couple of days in advance and frozen(/refrigerated), or whether it would have to be made the day before the wedding.

By: Nienke

Nienke — Fri, 17 Jun 2016 16:17:53 +0000

Saw this on instagram and just had to make it!
It look delicious and cant wait to make this for dinner tomorrow night, Yum!

By: kate

kate — Wed, 15 Apr 2015 16:32:35 +0000

I would think that you would want to use some other type flour
rather than all purpose flour. It's not very nutritious....I save the
pulp from making nut milks, freeze it, or spread it out in the dehydrator
and dry it, then whiz it up in the vitamix, and it makes the nicest flour.
You might want to check that out.
k.

By: Kim Cotter

Kim Cotter — Mon, 13 Apr 2015 13:59:34 +0000

It's good to have you back!