Vegan Quiche With Asparagus

Short Description

This Vegan Quiche with Asparagus is a savory, plant-based twist on the classic French dish. It features a creamy tofu-based filling, tender asparagus, and a flaky pie crust, all baked to golden perfection. Ideal for brunch, lunch, or a light dinner, this egg-free quiche is as nutritious as it is delicious.

Why You’ll Love This Recipe

• Completely plant-based and dairy-free
• High in protein thanks to the tofu base
• Packed with seasonal asparagus and aromatic herbs
• Perfect for make-ahead meals or gatherings
• Customizable with a variety of vegetables and spices
• Delicious served warm or cold

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 pre-made vegan pie crust or homemade crust
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bunch asparagus, trimmed and chopped into 1-inch pieces
• 1 block (14 oz) firm tofu, pressed and drained
• 1/4 cup unsweetened plant-based milk
• 3 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon black salt (optional, for egg-like flavor)

Directions

1. Preheat your oven to 375°F (190°C).
2. If using a homemade crust, pre-bake it according to your recipe instructions.
3. Heat olive oil in a skillet over medium heat. Sauté the onion until translucent, about 5 minutes. Add garlic and cook for another minute.
4. Add asparagus and cook until tender, about 5-7 minutes. Set aside to cool slightly.
5. In a food processor or blender, combine tofu, plant milk, nutritional yeast, lemon juice, turmeric, salt, pepper, and black salt (if using). Blend until smooth.
6. Stir the sautéed vegetables into the tofu mixture.
7. Pour the mixture into the prepared crust and smooth the top.
8. Bake for 35-40 minutes, or until the center is firm and the top is golden.
9. Let cool for at least 10 minutes before slicing and serving.

Servings and Timing

• Servings: 6
• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour

Variations

• Add vegetables such as mushrooms, spinach, or bell peppers for more variety
• Mix in chopped fresh herbs like basil, parsley, or dill
• Include a handful of vegan cheese shreds for extra richness
• Use a gluten-free crust or skip the crust entirely for a crustless version

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days
• Freezing: Wrap individual slices and freeze for up to 2 months
• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through

FAQs

What can I use instead of tofu?

You can substitute tofu with chickpea flour batter or a cashew cream blend for a different texture.

Can I make this recipe gluten-free?

Yes, use a gluten-free crust or make a crustless version in a greased baking dish.

How do I know when the quiche is done?

The filling should be firm to the touch and slightly golden on top. A toothpick should come out clean from the center.

Can I prepare this in advance?

Yes, you can fully bake the quiche a day ahead and reheat it before serving.

What pairs well with vegan quiche?

Try a light salad, roasted potatoes, or fresh fruit as a side.

Is black salt necessary?

No, but it adds an egg-like flavor. Regular salt can be used instead.

Can I use frozen asparagus?

Yes, just thaw and drain it before cooking.

Can I use other vegetables?

Absolutely. Try broccoli, kale, or sun-dried tomatoes based on your taste.

Does this quiche taste like eggs?

Thanks to the black salt and tofu, it mimics the texture and flavor of traditional egg quiche fairly well.

How long can I keep leftovers?

Up to 4 days in the fridge or 2 months in the freezer.

Conclusion

Vegan Quiche with Asparagus is a flavorful, satisfying dish that’s perfect for any meal of the day. With a creamy, protein-rich filling and the vibrant taste of fresh vegetables, this quiche offers a comforting yet healthy alternative to traditional recipes. It’s easy to make, versatile, and sure to please both plant-based eaters and omnivores alike.

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