When I was growing up, there wasn't a spring season where my mom didn't surprise us with a homemade quiche. Now that I'm an adult and a vegan, I still enjoy the quintessential fresh flavor of a homemade quiche, but I've updated it with a more sophisticated palate of flavors: onion-fig, potato-leek, and rapini-shallot. Enjoy for breakfast, brunch, or dinner. (Inspiration for the crust: David Lebovitz. Inspiration for the base: Whole Foods Market

Share: