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VEGAN QUICHE WITH ASPARAGUS AND TOMATOES

If you’re looking for festive vegan spring recipes, this vegan quiche with asparagus and tomatoes is perfect for you. It’s a great recipe for Easter! Besides, the vegan quiche recipe is super versatile and you can use many other vegetables if asparagus aren’t in season.

It’s asparagus season! Finally! It’s one of my favorite veggies and it always has been. I just love eating it with pasta or potatoes, but once in a while it’s also great to get a bit more creative with it. And these vegan mini quiches with asparagus and tomatoes are sooo good!

WHAT YOU NEED FOR THIS VEGAN QUICHE:

  • whole wheat flour
  • plant-based margerine
  • silken tofu
  • olive oil
  • corn starch
  • turmeric
  • herbs de Provence (thyme, oregano, rosemary, and basil)
  • kala namak
  • green asparagus
  • green onions
  • sun-dried tomatoes
  • cherry tomatoes
  • salt and pepper

As always, you can find the full ingredient list and the recipe instructions in a separate, printable recipe box at the end of this post.

a bunch of green asparagus on a white wooden countertop with flour, green onions, and cherry tomatoes on the side and in the background

KALA NAMAK – THE “SECRET INGREDIENT” FOR VEGAN QUICHE

Instead of eggs, I used silken tofu, which I seasoned with herbs de Provence (thyme, oregano, rosemary, and basil), salt, and pepper.

To give it its typical color and taste, I stirred in some turmeric and kala namak, which is also known as black salt. If you haven’t tried it yet you should really give it a try.

It mimics the taste of eggs and is also great in tofu scrambles or vegan egg salads. It really tastes and even smells like egg!

a spoon with Kala Namak on a marble counter top with the writing "the secret ingredient to make tofu scramble & vegan quiche taste like eggs: Kala Namak (Himalayan black salt)

HOW TO MAKE VEGAN QUICHE

The recipe for this vegan quiche is pretty easy. However, the recipe takes some time as the dough for the crust has to rest in the fridge for about half an hour. And it takes another half an hour in the oven.

But the actual preparation time is pretty short and the steps are very easy.

MAKE THE QUICHE CRUST 

STEP 1: Make the dough for the crust: Combine all ingredients in a bowl and knead into a smooth dough. Form a small ball and let it rest in the fridge for about 30 minutes.

a bunch of green asparagus on a white wooden counter top with three cherry tomatoes in the background

STEP 2: Meanwhile, cut the green onions into rings. In a medium pan, heat some oil and add the green onions. Stir gently for about 2 minutes. Set aside. Cut the asparagus into small pieces and cook in salt water for about 3 minutes.

silken tofu, turmeric, and kala namak in a glass bowl with a whisk on a white wooden counter top with green onions and cherry tomatoes on the side

MAKE THE FILLING

STEP 3: In a medium bowl, combine the silken tofu, the oil, the starch, the turmeric, the herbs de Provence and – if using – kala namak. Whisk until smooth.

STEP 4: Chop the sun-dried tomatoes. Add them together with the green onions and the cooked asparagus (save the asparagus ends for the top) to the tofu-mixture and stir well.

vegan quiche crust in a muffin tray before baking on a white wooden counter top with cherry tomatoes and green onions on the side

STEP 5: Divide the dough into twelve portions and place twelve baking cups into a muffin tray. Evenly press the dough balls into the bottom and all the way up the sides of the muffin cups.

BAKE THE QUICHE

STEP 6: Fill with the tofu-mixture, top with half a cherry tomato and an asparagus end and bake for 30-35 minutes at 350 °F. Serve together with a green salad or as a snack.

Three Vegan Quiche with asparagus on a wooden board with green asparagus, chives, tomatoes, and a glass of white wine on the side

VEGAN QUICHE – RECIPE NOTES AND SUBSTITUTIONS:

  • For the dough, I used whole wheat flour, but the recipe also works with all-purpose flour. For a gluten-free version, you can replace the wheat flour with a gluten-free flour blend.
  • If you prefer to have one big quiche instead of several mini quiches, you can also pour the mixture in a regular quiche pan. If you do so, don’t forget to grease the pan before you press in the dough.
  • The recipe is super versatile. I’ve also tried a vegan quiche with leek and tomatoes and spinach and mushrooms. You can just use this recipe and use any other vegetables you like. Broccoli, artichokes, and chopped kale also work well. And it’s also great with smoked tofu.
  • We ate the vegan quiche along with a green side salad for dinner, but they are also great as a hearty snack or breakfast.
a vegan mini quiche on a white plate with chives, green asparagus, and a cherry tomato on the side

HOW LONG DOES THIS VEGAN QUICHE LAST?

Properly stored in the fridge in an airtight container, this quiche lasts about 3-5 days.

CAN YOU FREEZE THIS VEGAN QUICHE?

No, unfortunately I would not recommend freezing this quiche. Freezing changes the texture of the quiche and when you thaw it it’s just not as good anymore.

MORE VEGAN QUICHE RECIPES?

Also try my vegan tomato leek quiche with olives! It’s delicious, hearty, and it makes a great dinner all year round.

VEGAN QUICHE WITH ASPARAGUS AND TOMATOES

Course: Appetizers, MainCuisine: French
Servings

12

servings
Prep time

35

minutes
Cooking time

30

minutes
Calories

206

kcal

If you’re looking for festive vegan spring recipes, this vegan quiche with asparagus and tomatoes is perfect for you. It’s a great recipe for Easter! Besides, the recipe is super versatile and you can use many other vegetables if asparagus aren’t in season.

Ingredients

  • For the dough:
  • 2 cups whole wheat flour

  • 1/3 cup water

  • 3/4 cup plant-based margarine

  • 1/2 teaspoon salt

  • For the filling:
  • 14 oz silken tofu

  • 2 tablespoons olive oil

  • 1 tablespoon starch

  • 1 teaspoon turmeric

  • 1 1/2 tablespoons herbs de Provence (thyme, oregano, rosemary, and basil)

  • 1 pinch kala namak (optional but recommended)

  • 1 tablespoon olive oil

  • about 7 oz green asparagus

  • 2 green onions, cut into rings

  • about 10 sun dried tomatoes in oil

  • 6 cherry tomatoes, cut into halves

Directions

  • Make the dough: Combine all ingredients in a bowl and knead into a smooth dough. Form a small ball and let it rest in the fridge for about 30 minutes.
  • Meanwhile, cut the green onions into rings. In a medium pan, heat some oil and add the green onions. Stir gently for about 2 minutes. Set aside. Cut the asparagus into small pieces and cook in salt water for about 3 minutes.
  • In a medium bowl, combine the silken tofu, the oil, the starch, the turmeric, the herbs de Provence and – if using – kala namak. Whisk until smooth. Chop the sun-dried tomatoes. Add them together with the green onions and the cooked asparagus (save the asparagus ends for the top) to the tofu-mixture and stir well.
  • Divide the dough into twelve portions and place twelve baking cups into a muffin tray. Evenly press the dough balls into the bottom and all the way up the sides of the muffin cups. Fill with the tofu-mixture, top with half a cherry tomato and an asparagus end and bake for 30-35 minutes at 350 °F (180°C). Serve together with a green salad or as a snack.

Notes

  • For the dough, I used whole wheat flour, but the recipe also works with all-purpose flour. For a gluten-free version, you can replace the wheat flour with a gluten-free flour blend.
  • If you prefer to have one big quiche instead of several mini quiches, you can also pour the mixture in a regular quiche pan. If you do so, don’t forget to grease the pan before you press in the dough.
  • The recipe is super versatile. I’ve also tried a vegan quiche with leek and tomatoes and spinach and mushrooms. You can just use this recipe and use any other veggies you like. It’s also great with smoked tofu.
  • We ate the vegan quiche along with a green side salad for dinner, but they are also great as a hearty snack or breakfast.

This recipe was created by veganheaven read the full article here

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