Hellllllooooo! I love all the seasons but must confess, BRUNCH season is the best! You can use any of your favorite veggies + vegan cheese with this simple plant-based quiche base. If you’re ambitious, go on with your bad self and make a home made pie crust. Lazy cooks, head to the store and grab a decent pre-made crust (my preference is in the recipe notes below).
Enjoy with copious amounts of mimosa!đŸžđŸŠđŸĽ‚
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PRODUCTS USED IN THIS RECIPEâ–š
Veggemo Unsweetened Plant-based Milk http://amzn.to/2r9en7N
Follow Your Heart Vegan Egg http://amzn.to/2r1dnp5
Wholly Wholesome Pie Crust http://bit.ly/wwpiecrust
Kala Namak (Black salt) http://amzn.to/2q95q0c
Truffle Salt https://iherb.co/23vBTE69
Garlic Powder https://iherb.co/Jj5Djei
Follow Your Heart Vegan Parmesan http://bit.ly/FYHparm
Extra Virgin Olive Oil https://iherb.co/353d3fiV
I shop at iHerb for the best deals on natural products, no sales tax in the US and FREE shipping for orders $35+. You earn 5% back on the value of your order to use the next time you shop. Use my referral link https://www.iherb.com/?rcode=TLR434 and enter code WELCOME5 for $5 off your first order
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â–š FILMED & EDITED BY COBI KANANI
MUSIC â–š
‣ Eartha Kitt | C’est Si Bon
EDITING â–š
‣ Final Cut Pro X
CAMERA | DSLR | LENS â–š
‣ Canon 70D http://amzn.to/1IxIeLf
‣ Canon EF 100m f/2.8 IS USM macro-http://amzn.to/1Kq0bxV
‣ IPHONE 7PLUS
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How to Make Asparagus Quiche || Veggemo ─ Veggietorials
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