This simple to make, beautiful quiche is made without eggs or dairy and is loaded with fresh, crisp spring veggies for a delightful dish that can be served for breakfast, brunch, a light lunch, or anytime. Perfect for spring holidays and parties too.
Partially baking the crust is optional, but it helps prevent the bottom from being under-baked and soggy. To partially bake the crust, prick the dough with a fork a few times over the bottom of the crust. Place lightly greased foil or parchment paper into the crust and fill it with pie weights or dry beans. Bake for 10-12 minutes, then remove the pie weights or beans and allow the crust to cool before adding the quiche filling. If the crust is in a metal pan, it can be frozen before partially baking, pricked over the bottom and baked without the pie weights or beans.
This can also be made without a crust, if desired, for an equally delicious frittata.