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from Isa's Blog, picture by the boyfriend I made this to go with the black bean soup, because we'd invited one of our friends over for dinner and it turned out she wasn't really into beans, and I'd just seen this recipe and was like "Yes! Delicious quiche!" I also had some broccoli going bad in the fridge, so it worked out well. I accidentally added to much apple cider vinegar to the crust (I used the pie crust from Veganomicon), and sort of winged it on the shortening, and I think I need pie weights or something because it sort of shrank and bubbled when I pre-baked it, but it turned out delicious anyway. The entire quiche turned out super delicious, I was eating it for breakfast for like a week afterwards. The slices held their shape beautifully too, not squishing all over like some vegan quiches. My boyfriend helped make this by mixing all of the ingredients in the food processor and also chopping things. (He chopped all the veggies for the bean soup, too, I just didn't mention it in the last post.) I also made the most delicious salad ever to go with this, it was baby spinach and artichoke hearts and hearts of palm and orange bell pepper with the Mediterranean Olive Oil and Lemon Vinagrette from Veganomicon, and it was the best thing ever. It totally reminded me of how delicious salad can be and how I should make it more often.

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