We ate the quiche for dinner tonight and my daughter took one bite and opted for an egg. Alan and I both enjoyed it very much. Honestly, the crust was excellent, but that's not what I'm supposed to be concentrating on. So the filling was very tasty, but we both agreed the apples were lost. Now this wasn't the best batch of apples I've had, so I'm not that surprised. The blue cheese did overpower in some places because apparently I wasn't very good with my distribution. I had no clue the filling was made with soy creamer, but if there had been more of it, I may have. Many quiche I've tasted and made have a very creamy, custard filling. This one had more "guts".
I didn't think everyone i the house would want the quiche, so I made sure to have a side dish I figured would be a winner. I cut up some sweet potato, tossed with Garam Masala, and roasted. I also roasted asparagus w/ brown butter, then sprinkled with Parmesan cheese. This recipe was from A New Way to Cook. Looking back, this is the cookbook that made me rethink how to cook, but limiting fats but keeping the flavor. The asparagus called for 1 tbsp + 1 tsp butter. You melt the butter and cook until it browns. Then brush it on a cookie sheet, lay out the asparagus, brush on more butter, salt & pepper, and roast for about 1/2 hour. Long story short, I had quite a bit more butter left, so I brushed it on the sweet potatoes and then cut up another apple, sprinkled it with more Garam Masala and browned it in the butter. Yum!