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Vegan Quiche with Asparagus and Tomatoes

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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.

Three mini vegan quiche on a wooden board with asparagus, cherry tomatoes, and chives on the side

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.

Other Vegan Spring Recipes You Might Like:

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

I LOVE TO HEAR FROM YOU GUYS!

I hope you like this vegan quiche as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

Sina

Vegan Quiche with Asparagus and Tomatoes

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 recipe is super versatile and you can use many other vegetables if asparagus aren't in season.
5 from 3 votes
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: French
Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 2 hours 5 minutes
Servings: 12 servings
Calories: 206kcal
Author: Sina

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

Instructions

  • 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.

Nutrition

Calories: 206kcal | Carbohydrates: 16g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Sodium: 192mg | Potassium: 202mg | Fiber: 2g | Sugar: 1g | Vitamin A: 725IU | Vitamin C: 3.3mg | Calcium: 23mg | Iron: 1.5mg
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Comments

  1. Hil Beavan

    5 stars
    I really liked this quiche – made it as a large one rather than individuals. I worried that I hadn’t got the right herbs but I subbed a few and actually it was delicious, everyone enjoyed it. I will definitely make it again.

    Reply

  2. Emily

    5 stars
    I just tried this vegan quiche yesterday because I’d like to make it for Easter and I really liked it! Making it again next Sunday for the family! Thanks!!

    Reply

  3. Carol Walch

    This looks like a great option for Christmas morning! Has anyone tried this in a full pie crust?

    Reply

  4. Dylan

    Okay everything about this post I am in love with. Vegan quiche!? Who knew there was such a thing!? And those photos are just gorgeously styled. I can’t stop staring! Pinning and sharing on my social media sites!

    Reply

    • Sina

      Thanks so much, Dylan! :-)

      Reply

  5. Alisa Fleming

    These are just so darn cute Sina, and based on the ingredients, I can tell that they taste AMAZING!

    Reply

    • Sina

      Thanks, Alisa! :-)

      Reply

  6. mel@avirtualvegan.com

    These little quiches look so pretty. I love the colours. Tofu is such an amazing ingredient and I love asparagus. Just perfect for Spring!

    Reply

    • Sina

      Thanks, Mel! It really is an amazing ingredient and so versatile! :-)

      Reply

  7. Natalie | Feasting on Fruit

    These are the cutest little quiches! Those mini crusts and perfect garnishes–I just love the look of them! I am a big quiche fan, but I don’t think i’ve ever had one with an actual crust on it :o Asparagus and I are not the best of friends, but your other veggie combo ideas like the leek tomato or spinach mushroom both sound fantastic! Quiche is one of those things I never know if it should be dinner or breakfast, it’s just perfect always!

    Reply

    • Sina

      Thanks so much, Natalie! :-) I think I haven’t had one with a crust on it either. I can’t even remember the last time I had quiche with eggs in it or if I liked it or not. But I sure love tofu quiche! And yeah I agree with that, it can be both breakfast AND dinner. I think with asparagus it’s the same as with cilantro, either you LOVE it or you’re not a big fan of it…

      Reply

  8. Amanda

    These are so pretty! I love that you can make quiche with tofu. I love how versatile it is. I definitely have to try these.

    Reply

    • Sina

      Thanks, Amanda! Me too. It’s kinda crazy that you can use it in so many different ways. :-)

      Reply

  9. Jenn

    These look so good, Sina!! I am a huge fan of food in mini form. :) And that asparagus – it’s beautiful!! Definitely going to try these!

    Reply

    • Sina

      Thanks, Jenn! Let me know how you liked them. :-)

      Reply

  10. Hedi

    This looks like the perfect and cutest Spring dish! Beautiful Sina!

    Reply

    • Sina

      Thanks, Hedi! :-)

      Reply

  11. Sophia @veggies dont bite

    I’m obsessed with asparagus right now! I’m using it in so much. This looks delish!!!

    Reply

    • Sina

      Me too, Sophia! It’s one of my favorite veggies ever! :-)

      Reply

  12. Aimee / Wallflower Kitchen

    I tried tofu quiche for the first time recently and couldn’t believe how good it was! I love how these are individually sized, they look so cute and delicious!

    Reply

    • Sina

      I know, I couldn’t believe it either, Aimee! Isn’t it crazy what you can do with tofu? :-)

      Reply

  13. Becky Striepe

    These look amazing, Sina! I love quiche in the springtime.

    Reply

    • Sina

      Thanks, Becky. Me too! :-)

      Reply

  14. Rebecca @ Strength and Sunshine

    Ooo these are so cute!!! Spring + produce + cute little cups…all smiles!

    Reply

    • Sina

      Haha! Glad you like them, Rebecca. The weather here sucks right now (a lot of rain), but these remind me of spring so much! :-)

      Reply

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