Just a couple more days and then I'll be in France, enjoying the aroma seeping out of the town's bakery. I've always wanted to make a vegan quiche, but never got around to doing it until now. And for my first time ever making quiche, I am in awe at the flavor of this quiche. The quiche filling tastes completely different from the food processor to the final results - in a much better way!
I try to use ingredients that are in-season. The local Seattle Metropolitan market ran a sale where locals get monthly coupons, and for May we got one-pound free of asparagus. Ironically, I like the smaller asparagus stalks better. It's easier to eat and more enjoyable.
“Asparagus, when picked, should be no thicker than a darning needle.”