Monday, August 3, 2009
Cauliflower Spinach and Mushroom Quiche
I remember the last time I had a quiche made with eggs. It was probably about 4 years ago at Marie Callenders. It had broccoli and peppers in it and it was awful. I think they reheated it the microwave so it was watery and very soggy and just plain gross. Well, who needs a quiche made with eggs anyway? This vegan version is gorgeous. It looks beautiful all baked and browned and tastes deliciously creamy. No one would know that it's got a tofu and cashew base. I've made this one a few times before using the 'Classic Broccoli Quiche' recipe from the Vegan Brunch cookbook and it always came out perfect. I had different veggies on hand today and couldn't see why it wouldn't work using them instead of broccoli. I was very happy with the smells coming out of the oven and even happier when I took it out, all golden and beautiful. This will be supper tonight paired with a salad after a hard day at work.