This is what I get when I fatten up a Fat Free Vegan Kitchen recipe: a soggy crust and a dish that resembles a soup more than a quiche.
But at least it looked pretty before you cut into it.
I used a store bought crust and even pre-baked it, but the water content of the veggies was too much. Next time I’ll try Susan’s brown rice crust.
Posted by SusanV on April 27, 2011 at 12:07 pm
Oh, I’m so sorry! I haven’t tried it in a pastry crust, so I didn’t know it wouldn’t work. SO sorry for your wasted time and ingredients.
Posted by Kristen on May 4, 2011 at 6:30 am
My husband still liked it & ate it, so nothing was wasted. I’m looking forward to making it again with the brown rice crust. The top part of this quiche was really good!
Posted by Sara on May 3, 2011 at 10:03 pm
The last 6 miles of a marathon are always tough. You did AWESOME and I’m so proud of you.
Let me know when you feel up to running a few miles. =)
Posted by Kristen on May 4, 2011 at 6:33 am
Thanks, Sara! I’m planning on running at a leisurely pace on Friday; I’d love to catch up.