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a vegan quiche on a wooden cutting board with parsley in the background
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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. 
Course Appetizer, Breakfast
Cuisine French
Diet Vegan
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time: 30 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 325kcal
Author Sina

Ingredients

For the Crust:

  • 2 cups whole wheat flour
  • 1/3 cup water
  • 3/4 cup vegan butter
  • 1/2 teaspoon salt

For the Filling:

  • 14 oz silken tofu
  • 2 tablespoons olive oil
  • 1 tablespoon corn starch
  • 1 teaspoon turmeric
  • 1 1/2 tablespoons herbs de Provence (thyme, oregano, rosemary, and basil)
  • 1 pinch kala namak (optional but recommended)
  • 7 oz smoked tofu
  • 14 oz green asparagus
  • 2 green onions, cut into rings
  • 10 sun-dried tomatoes in oil
  • 10 cherry tomatoes, cut into halves

Instructions

  • 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.
  • Cut the asparagus into small pieces and cook it in salt water for about 3 minutes. Drain and set aside. 
  • In a medium bowl, combine the silken tofu, the oil, the corn starch, the turmeric, the herbs de Provence and – if using – kala namak.
  • Whisk until smooth.
  • 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.
  • 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.
  • Stir carefully.
  • 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. 
  • Fill with the tofu-mixture, top with the cherry tomatoes and asparagus ends and bake for 25-30 minutes at 350 °F. 
  • Serve warm or cold with a green salad or just by itself. 

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

Nutrition

Calories: 325kcal | Carbohydrates: 27g | Protein: 10g | Fat: 21g | Saturated Fat: 5g | Trans Fat: 1g | Sodium: 299mg | Potassium: 355mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1140IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 3mg