Crisp Broccoli and Asparagus Quiche with a Potato Crust

I looooove quiche! The thought of never eating it again was depressing. However, after spending a bit of time in my kitchen experimenting with the crispy potato crust, the rich asparagus and tender broccoli, mixing it with just a hint of dill, and of course finding the perfect thickener to replace the usual egg mixture,…this quiche was born. It’s perfect for serving on a cool spring evening or on a Sunday afternoon when the family visits.

1 1/2 large baking potatoes sliced into 1/8-inch slices (about 1 1/2 pounds)

Crisp Broccoli & Asparagus Quiche

Crisp Broccoli & Asparagus Quiche

2 cups broccoli, cut into 1/2-inch pieces

2 cups asparagus, cut into 1/2-inch pieces (don’t use fibrous bottoms)

1 tablespoon olive oil

1 tablespoon minced dried onion

1/2 teaspoon dill weed

1 teaspoon salt

2 tablespoons cornstarch

2 tablespoons whole-wheat pastry flour

1 1/2 cups Westsoy unsweetened soymilk

1. In a large 12-inch skillet sprayed with vegetable spray, spread out potato slices and cook covered on low heat for 10 to 15 minutes, or until slightly soft and flexible. Set aside and keep covered.

2. In another large skillet, heat oil and sauté broccoli and asparagus over medium-high heat for 4 minutes, until crisp tender.

3. Add remaining ingredients except soymilk. Sauté another minute.

4. Add soymilk and bring mixture to a boil. Allow to simmer and thicken for 2 minutes; set aside.

5. In a 10-inch quiche dish sprayed with oil, arrange potato slices so they are somewhat overlapping. They won’t bend perfectly in the corners. Spoon in filling and spread out evenly.

6. Bake at 350 degrees F for 35 minutes. Top with a tomato rose for garnish.

Creamy Vegan Dill Potato Salad | Quick Vegetarian Recipes

Barbara’s Creamy Vegan Dill Potato Salad Recipe:

Creamy Vegan Dill Potato Salad

Creamy Vegan Dill Potato Salad

For years I tried to entice my husband to eat potato salad with no luck. There was just something about the traditional mayonnaise and hard-boiled egg combo that ruined it for him. If you are like Bill, then I encourage you to try this egg-less version. Loaded with fresh chopped dill, a hint of mustard to give it just the right twang, and a pinch of cayenne to give it the perfect amount of spiciness, now my husband brags about this potato salad every chance he gets! As a matter of fact, this Creamy Vegan Dill Potato Salad is one of his all-time favorites now. You know I’m loving that!
You will need:

  • 6 cups cooked, cubed potatoes
  • 3/4 cup Vegenaise
  • 1 tablespoon prepared mustard
  • 2 tablespoons sweet relish
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup green onion, 1/4-inch rounds, green part only
  • Scant 1/2 cup fresh dill, minced

1. Boil potatoes until tender. Remove skins and cut into 1/2-inch pieces.

2. Add remaining ingredients and mix well. (If too dry, add a little water.)

If possible allow this salad to sit overnight to blend flavors and become creamier. You may need to adjust salt again the following day.

Cook’s Tip: Serve this salad in hollowed out medium-sized tomatoes that have been lightly salted inside. Cut a thin slice from the bottom of the tomato so it will sit flat. Even easier, serve an ice-cream scoop of salad in the center of a thick tomato slice. Can also be served in a variation of my Strawberry-Kiwi Phyllo Flowers

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