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ASPARAGUS QUICHE

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This asparagus quiche is satisfying on its own or can be served alongside green salad.

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ASPARAGUS QUICHE INGREDIENTS 

Dough:

flour, vegan butter, cane sugar, salt and water 

Filling: 

asparagus, TVP- textured soy protein (optional),silken tofu, coconut milk, cornstarch, grape-seed oil, nutritional yeast, dried thyme, salt and pepper 

HOW TO MAKE VEGAN ASPARAGUS QUICHE 

Dough: 

  1. In a mixing bowl, combine flour, cane sugar and salt. 
  2. `Add diced vegan butter, ice water. 
  3. Knead the dough. 
  4. Wrap the dough disc and refrigerate for 2-3 hours.

Filling: 

  1. Blanch asparagus for 5 minutes. Chop, seaside. 
  2. Prepare TVP. 
  3. In a food processor, blend together silken tofu, coconut milk, grape seed oil, cornstarch, nutritional yeas, dried thyme, salt and pepper. 
  4. Preheat the oven. 
  5. Line a tart tin with dough.
  6. Arrange asparagus and TVP.
  7. Pour the tofu mixture on the top.
  8. Bake for 30-40 minutes (365F) until golden brown.   

I hope you will love these Asparagus Quiche because it’s: 

Easy to make 

Dairy-free

and delicious! 

Other recipe to try: 

Plum Chutney 

Cream of asparagus soup 

Quick pickled asparagus 

Vegan Salmon 

asparagus quiche
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ASPARAGUS QUICHE

This asparagus quiche is satisfying on its own or can be served alongside green salad. 
Course Main Course
Cuisine French
Keyword asparagus quiche
Prep Time 3 hours
Cook Time 40 minutes
Servings 8
Calories 199kcal
Author Plant-basedRecipes

Ingredients

Dough

  • 1 1/4 cup flour
  • 1/4 cup vegan butter
  • 1 tsp cane sugar
  • 1 pinch salt
  • 3-5 tbsp water

Filling

  • 1/2 lb asparagus
  • 1/2 cup TVP
  • 1 package silken tofu
  • 2 tbsp grape-seed oil
  • 3 tbsp coconut milk
  • 2 tbsp cornstarch
  • 1 tsp salt
  • 3 tbsp nutritional yeast
  • 1 tsp dried thyme
  • 1 pinch pepper
US Customary - Metric

Instructions

Dough

  • In a mixing bowl, combine flour, cane sugar and salt. Add diced vegan butter, ice water. Knead the dough. Wrap the dough disc and refrigerate for 2-3 hours.

Filling

  • Blanch asparagus for 5 minutes. Chop, seaside. Prepare TVP. In a food processor, blend together silken tofu, coconut milk, grape seed oil, cornstarch, nutritional yeas, dried thyme, salt and pepper. Preheat the oven. Line a tart tin with dough.Arrange asparagus and TVP.Pour the tofu mixture on the top.Bake for 30-40 minutes (365F) until golden brown.   

Nutrition

Calories: 199kcal | Carbohydrates: 21g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 344mg | Potassium: 150mg | Fiber: 3g | Sugar: 2g | Vitamin A: 489IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 3mg

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