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.
Servings 12 servings
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