I have made quiches before, but this quiche is the king of quiches. It took me an hour and 45 minutes to prepare, contains pricey and unique ingredients, and packed so many flavors in that I figured today was the perfect day to spend making it.
While I was preparing the crust I was thinking, there are easier crust recipes out there. But, it really was worth the effort. I love the addition of flax seeds and chickpea flour. I used dried herbs instead of fresh.
For the sauteed filling, I used half a red and half a yellow pepper. And for the blended part, I used cornstartch instead of arrowroot, sesame parm, and one slice of Tofutti Mozzerella style cheese.
The crust got a bit too dark while baking but the center took longer to get firm than the 40 minute recommended bake time. It didn't taste burned though!
All in all, I would make this again for a brunch or other special occasion but probably not just for John and myself. Also, the 1 TBSP of red pepper flakes is too much for our liking; next time I will use a teaspoon. And finally, John tried to eat one of the baked lemons. This is not recommended!