|Cook Time||Passive Time|
|45minutes for crust/veggies||20minutes|
Melissa’s Modifications: Making the original recipe as directed was rich and delicious. I was also able to replace all the dairy in this quiche to make it Vegan, and it came out very tasty. It was lighter than a normal quiche. You can substitute vegetables or even add bacon (real or imitation bacon bits).
As mentioned, I also made an easy cashew ricotta cheese for this recipe. It added a rich, creamy flavor.
Drain cashews and place all ingredients in a food processor. Process until creamy. Makes about 2 cups and lasts in the fridge for a week in sealed container. I often use this for recipes throughout the week, so make a double batch!
There is another delicious Vegan brand of cheese called “Violife.” It’s very rich and creamy. It also works nicely in this recipe.
Using feta cheese with spinach creates a Mediterranean style quiche. There are many options! It is very versatile for breakfast, lunch or dinner.
And lastly … Real men eat quiche!
Nutritional Values: 1 Serving 1/8th of Quiche Pie – Original Recipe with 1/2c heavy cream mixed with whole milk. Calories 252: Fat 14.7g; Sodium 285mg; Carbs 24.1g; Protein 5.3g
Vegan Version: 1 Serving 1/8th Quiche Pie – Calories 194c; Fat 7.9g; Cholesterol 4.6mg; Sodium 210.8mg; Carbs 19g; Protein 2.1g
Happy Eating & Recipe Experimenting!