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. Last weekend, we had these vegan quiche with asparagus and tomatoes and they were so good!
Winter was just waaaay too long this year and I’m really looking forward to all these delicious and fresh spring recipes. I’ve already made vegan quiche or actually tofu quiche a couple of times. I can’t really remember how original quiche taste like or when I had it for the last time, but the vegan mini quiches we made were really yummy and also pretty easy! If you happen to like quiche in general, you should really give this vegan version a try! :-)
We ate them along with a green side salad, but they are also great as a hearty snack or breakfast. For the filling, I used green asparagus, sun-dried tomatoes, green onions, and half a cherry tomato on top. I also tried them with leek and tomatoes and spinach and mushroom some time ago. You can just use this recipe and use any other veggies if you like. It’s also great with smoked tofu.
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 scrambled tofu or vegan egg salads. It really tastes and even smells like egg!
For the dough, I used whole wheat flour, but it should work with regular flour as well. 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.
I hope you all had a great Easter weekend and you like these vegan quiche with asparagus and tomatoes. As always, I love hearing from you guys!
Talk to you soon! xx