There are many awesome dishes for a weekend brunch.
But quiche makes every brunch a bit special.
Well, when you have a cool French name like quiche, you get treated a bit special, right? (lol)
I don’t make quiche a lot, but I just recently bought a pan that’s perfect for quiche.
I found it at a Polish pottery store, and I fell in love with it.
It was my first time to visit the store, but the place was like a paradise for a blue-white pottery lover like me (lol).
(I’m sure I’ll go back to the store many many times.)
I like my quiche full of veggies.
This time I decided to go with onions, mushrooms, and broccoli.
The main ingredients of the filling are tofu and some chickpea flour.
Last time I made vegan quiche, I made my filling mostly with chickpea flour.
We liked it, but I wanted to experiment a little this time.
This turned out amazing!
I like my crust thick and flaky.
I hope you can tell the texture of the wonderful filling from this picture.
It was perfectly set, but still nice and creamy, just the way I liked it.
I served the quiche with roasted red pepper mayo and salad.
Roasted red pepper mayo.
Arugula, Pink Pearl apple, walnut salad.
I’m still in love with this apple.
This was so tasty!
We both had a second piece.
We finally had a little sunshine today, and we took advantage of it and went for a long walk.
We even visited some artists’ studios today, as a local art crawl was happening.
It was a good day.