Asparagus and Leek Quiche
Teaching people how to make a proper quiche was always one of the most popular techniques I taught during my 15+ years running a cooking school. So, with this in mind…and because I love a good quiche, I ventured into the unknown and attempted a vegan version of this classic I loved.
I think an excellent quiche needs to have a crust that is crumbly (and for me, no margarine, coconut fat or other unhealthy fats can be a part of the equation). The quiche’s interior must be a soft custard-like texture…just enough to hold all the vegetables together.
It
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Teaching people how to make a proper quiche was always one of the most popular techniques I taught during my 15+ years running a cooking school. So, with this in mind…and because I love a good quiche, I ventured into the unknown and attempted a vegan version of this classic I loved.
I think an excellent quiche needs to have a crust that is crumbly (and for me, no margarine, coconut fat or other unhealthy fats can be a part of the equation). The quiche’s interior must be a soft custard-like texture…just enough to hold all the vegetables together.
It took me numerous attempts to reach the quiche goals I established but I finally got there – and this version is damn close to perfection.
It is possible to make this quiche in stages. The pastry can be made and blind baked up to one day in advance. The vegetables and custard mixture can also be prepared a day in advance, leaving only the baking and cooling to finish the job. So, with a bit of planning, this recipe is actually moderately simple to prepare.
Difficulty: simple- to moderate
Yield: makes enough for 1 24-cm (10-inch) quiche