Vegan Quiche

This vegan quiche with asparagus and tomatoes makes the perfect addition to your next brunch! It’s savory, super delicious, and very easy to make. And it’s very versatile and you can use any veggies you like. 

Why This Recipe Works

I love making vegan quiche for brunch or special occasions like Easter. This asparagus quiche with sun-dried tomatoes, pine nuts, and crispy smoked tofu is my absolute favorite! It’s pretty fancy but insanely easy to make at the same time. 

And it’s pretty healthy and packed with protein thanks to the tofu. 

But don’t worry if you’re not the biggest fan of asparagus or if asparagus isn’t in season. The recipe is very versatile and you can easily customize it and use any veggies you like. For example, it’s also great with spinach and mushrooms. 

Instead of eggs, I used silken tofu, which is very soft tofu that is typically used as a base for sauces and desserts in vegan cooking. I seasoned it with herbs de Provence (thyme, oregano, rosemary, and basil), salt, and pepper.

The texture is simply amazing and you wouldn’t guess this recipe is completely vegan! 

I stirred in some turmeric, which gives the quiche a nice yellow color. Kala namak, an Indian rock salt gives it an egg-like smell and taste. It mimics the taste of eggs and it’s also great in tofu scrambles or vegan egg salads. It really tastes and even smells like egg!

The recipe is super easy, but it takes a while since the dough for the crust has to rest in the fridge for about half an hour. And you’ve also got 25-30 minutes of baking time. But the actual preparation time is super short. 

What Goes Into This Recipe 

• Flour – I used whole wheat flour for the crust, but the recipe also works with all-purpose or spelt flour. 
• Vegan Butter 
• Silken Tofu – it’s important to use silken tofu for this recipe. It has a softer consistency than regular tofu and it will easily fall apart. Don’t replace it with any other kind of tofu. 
• Oil – olive oil. 
• Corn Starch – it will bind the tofu filling. 
• Turmeric – it will give the filling its typical yellow color and it will add some nice flavor. 
• Spices – I used a herbs de Provence spice blend (thyme, oregano, rosemary, and basil). 
• Kala Namak – also called Himalayan black salt. It’s a type of rock salt that is mostly used in South Asian savory dishes. It has a very strong egg-like smell that comes from its sulfur content. It gives the vegan quiche an egg-like taste. 
• Smoked Tofu – it has a fine, mild smoked flavor. I cut it into small cubes and pan-fried them until crispy. 
• Green Asparagus
• Green Onions
• Sun-dried Tomatoes – in oil. 
• Cherry Tomatoes
• Pine Nuts
• Salt and Pepper

How To Make This Recipe 

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

2. Step: Cut the asparagus into small pieces and cook them in salt water for about 3 minutes. Drain and set aside. 

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

4. Step: Whisk until smooth.

5. Place: Cut the smoked tofu into small cubes. Heat a bit of olive oil in a frying pan and cook the tofu for around 5 minutes on high heat until crispy. Stir frequently. Preheat the oven to 350 °F. 

6. Step: Cut the green onions into rings and the dried tomatoes into slices. Then add the smoked tofu, the cooked asparagus, the dried tomatoes, and the green onion to the tofu mixture. Save some of the asparagus ends for the top.

7. Step: Carefully stir. 

8. Step: Generously grease a quiche pan or a pie dish with vegan butter. Then place the dough into the quiche pan and use your fingers to evenly press the dough into the bottom and all the way up the sides of the quiche pan. 

9. Step: Fill with the tofu mixture, top with the cherry tomatoes and asparagus ends and bake for 25-30 minutes at 350 °F. 

10. Step: Serve warm or cold with a green salad or just by itself. 

Recipe Notes

• The recipe is super versatile and you can use many other vegetables if asparagus aren’t in season. It’s also great with mushrooms, spinach, and leek. 
• I haven’t tried making this recipe gluten-free yet, but I think it could work very well with a gluten-free flour blend instead of whole wheat flour. 
• I like to sprinkle my quiche with freshly chopped parsley right before serving it. 

Frequently Asked Questions

How Long Does This Quiche Last? 

Stored in an airtight container in the fridge, it will last 3-4 days. 

Can I Freeze It?

Yes, you can freeze it for up to 3 months. However, there will probably be a small change of texture. 

Let it cool down completely before freezing it and then wrap it tight. When you’re ready to eat it, let it thaw overnight in the fridge and then bake it for 15-20 minutes at 350 °F. Cover it with aluminium foil if it gets too dark. 

Related Recipes 

• Vegan Mini Quiche 
• Asparagus Salad
• Vegan Risotto with Asparagus and Mushrooms
• Easy Bruschetta Recipe 
• Vegan Spinach Artichoke Dip 
• Asparagus Pasta Salad 

I Love To Hear From You!

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!

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Sina