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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.
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


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


  • 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.


  • 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.


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