Vegan quiche with asparagus

Vegan quiche with asparagus

vegan quiche asparagus baked

Hope you have something restorative planned this weekend, guys? I am reading this book about emotional eating right now and the author says that our days need to be filled with tasks that both deplete our energy and restore it. The former are obligations and duties like work, looking after the kids etc. and the latter things that we enjoy doing and can immerse ourselves in, like yoga, reading, going on a bike ride, painting etc. For the sake of good mental health, your day should consist of both types of activities and although in our 24/7 world the first type usually prevails, we need to find space for the latter type on a daily basis too.

It is so common sense, but I definitely struggle to take quality (scrolling through social media doesn’t count 😉 ) ‘me time’ daily, although now that we are more settled in our new home and we have more fun activities on our doorstep, I am getting better at it. Tomorrow, I am off to my 2nd pottery workshop and I am super excited. I will finally get to see three (slightly wonky, I think) bowls I managed to produce last time so that’s really cool and I am looking forward to practising what I learnt so far. I’m really looking forward to it. I also started doing improv – I will tell you about it another time and I am planning to attend my first yoga class next week – with Duncan needing looking after this week, I’ve decided to postpone until he recovers.

Speaking of which, thank you to everyone who has been enquiring about Duncan’s health. He is doing much better than even a couple of days ago and while he is still on bed rest, we both hope that he will be right as rain by next week.

Today’s recipe is something I have been meaning to share with you since this time last year. It’s a vegan quiche to celebrate the end of asparagus season here in the UK and I know I am cutting it a bit fine as the end of season is literally this weekend (summer solstice marks it), but I am hoping you’ll still manage to get a bunch and try out this recipe. If you get unlucky, replace the asparagus with other seasonal veg – zucchini, sweet cherry toms, garlicky mushrooms etc.

I’ve had trouble with today’s shoot, so apologies for no cross section photo but the quiche took ages to cool and by the time it was ready for cutting all the light was gone…I took on a bit much and messed up the pastry and I was getting really stressed as I knew that I would not be able to do any work tomorrow. Luckily, the weather has finally cleared up and it’s been beautifully sunny all day, so I managed to get the final shot. I hope you’ll enjoy this recipe and have a lovely weekend! x

vegan quiche asparagus ingredients

vegan quiche asparagus raw

vegan quiche asparagus making

vegan quiche asparagus plate

makes
25 cm / 10"
PREP
45 min
COOKING
60 min
makes
25 cm / 10"
PREPARATION
45 min
COOKING
60 min
INGREDIENTS
PASTRY

  • 250 g / 2 cups all purpose flour
  • 1 tsp fine sea salt
  • 90 g / 6 tbsp mild coconut oil, unmelted

GLUTEN-FREE PASTRY

FILLING

  • 2 spring onions, sliced thinly
  • 1 garlic clove
  • 25 g / 0.9 oz fresh basil leaves
  • 450 g / 15.5 oz firm silken tofu (I used Clearspring)
  • zest of 1 unwaxed lemon + 3 tbsp lemon juice, adjust to taste
  • 3 tbsp nutritional yeast
  • scant ½ tsp nutmeg, adjust to taste
  • ½ tsp fine sea salt, adjust to taste
  • ¼ tsp fine black salt / kala namak*, adjust to taste
  • black pepper, to taste
  • 3 tbsp chickpea flour
  • 300 g / 10.5 oz asparagus
  • 1 cup defrosted petit pois (optional)

METHOD
PASTRY

  1. Sift the flour (and xanthan gum if making GF pastry) into a large bowl.
  2. Add the salt and chopped coconut oil and cut it into the flour with two knifes. Here is a handy guide to making shortcurst pastry that I follow.
  3. Once the mixture is uniform and there are no large lumps left (to check, shake the bowl lightly, they will come to the surface), rub the small bits of oil into the flour with your fingers until there are no lumps left. Yes, I know, it does take some time!
  4. Finally add in about 75 ml / 5 tbsp of ice cold water and mix it into the flour mixture with a cutlery knife.
  5. You may need a bit more water, but add it very gradually (teaspoon by teaspoon) as too much will make the pastry tough. To check if more water is needed, grab a handful of mixed dough with your hands, if it is very dry, add a little more water, mix it in and check again.
  6. Once the dough is the right consistency, form it into a flattened ball quickly – handle the dough as little as possible, wrap it in cling film and chill for 30-60 minutes.
  7. Remove the dough from the fridge and roll it out between two sheets of baking paper until you get a circle large enough to cover your entire tart case, about 2-3 mm in thickness. Place the rolled-out dough over a tart case and gently line the inside of it with the pastry. Tuck the pastry in well, ensuring that it fits snugly into all the nooks and crannies. Trim the excess pastry with a sharp knife or by rolling a rolling pin along the baking case edge. Patch any holes up with the cut off excess. If making gluten-free pastry (which tends to be more crumbly), you may be better off placing the crumbled pastry in the tart case and simply moulding the pastry with your hands to the shape of the tart tin – you do not need to worry about overworking the pastry as it contains no gluten.
  8. Pierce the bottom of the pastry with a fork in a few places and chill the pastry-lined tart case in the fridge for about another 30 minutes.
  9. 45 min into pastry chilling time, preheat the oven to 180° C / 355° F. Line the pastry case with a large piece of crumpled baking paper and fill with baking beads or rice for a blind bake.
  10. Blind bake the pastry for 15 minutes. Remove the paper and beads and bake for another 10 minutes.

FILLING

  1. Place all the filling ingredients apart from chickpea flour, asparagus and petit pois in a food processor. Process until super smooth. Adjust the seasoning to taste. Add in chickpea flour once you are happy with the flavour and process until well mixed in.
  2. Slice the spears that go underneath the filling into halves lengthwise. Fill the pre-baked tart case with a layer of asparagus and petit pois (if using). Then pour the tofu filling over the asparagus and smooth with a spatula. You can either decorate the quiche with asparagus before it gets baked but beware that it will wilt in the oven and not look THAT attractive when the quiche comes out. If looks aren’t that important, do that. Alternatively, you could do what I did, which is I charred the asparagus on a hot griddle pan separately and decorated the tart with charred asparagus AFTER baking.
  3. Bake in a 200° C / 390° F fan forced (220° C / 430° F no fan) oven for about 35 minutes, until the top is nicely browned. If your oven bakes unevenly, I recommend rotating the tart case after 15 minutes or so.
  4. Remove from the oven and allow the quiche to cool down completely to give the filling a chance to set fully.

NOTES
*Replace with regular salt if unavailable. Black salt contributes a subtle eggy taste thanks to its high sulphur content.

SHARE
NUTRITIONAL INFO
calories
485
24%
sugars
2 g
3%
fats
28 g
40%
saturates
20 g
99%
proteins
10 g
19%
carbs
56 g
22%
*per serving
How would you rate this recipe?
This is a test string

Leave a Reply

Your email address will not be published. Required fields are marked *

5.0
3 reviews, 18 comments
REVIEWS & QUESTIONS
Lindsay:
Really great recipe! This was my first tofu quiche ever and it won't be my last. I love your recipes so much - thanks for all your delicious, hard work. Made this yesterday for brunch and your amazing satay noodles for dinner. YUM.My only recipe tweaks for next time is that I'll pre-cook the asparagus for 5 min before adding and will be mixing the tofu filling with the peas/asparagus right before filling the pastry case as the filling just 'floated' on top and I ended up with a far amount of undercooked, dry asparagus on the bottom.
    Ania
    Ania:
    Thank you for your kind words, Lindsay! I'm delighted that you enjoyed this vegan quiche so much that you are planning to make it again! That's music to my ears. I must say that I have not had the issue with undercooked asparagus. I found that cutting the spreas in half lengthwise was sufficient for it to cook through in the filling, but pre-cooking will certainly help further. I would perhaps err on the side of caution and maybe par-boil it for 2-3 minutes only as you may end up with it being overcooked by the time the quiche has finished baking. Hope it comes out just right next time! Ania
Filipa Alexandra:
Hello, how large is the tart case you used? Thank you for shearing this amazing recipes
    Ania
    Ania:
    Hi Filipa,Thanks so much, lovely to hear! The tart is 25 cm / 10" in diameter. Hope that helps! Ania
Izzy Davis:
Delicious! my boyfriend loved this too and he doesn't particularly like quiche and isn't vegan so a hit all round! Thanks for another great recipe!
    Ania
    Ania:
    Thanks so much, Izzy! I'm really happy to hear that it was a hit with your omni boyfriend too! x Ania
Ania:
Cześć Ania, Can I use different flour instead of chickpea one?
    Ania
    Ania:
    Cześć!I would not recommend it as it doesn't quite set like chickpea flour and I have not tested with a different flour to be sure, but if you don't have any give it a go. I would go for something like cornstarch or tapioca if I were you and use only about 1.5-2 tbsp. Hope that helps! Ania
Carol:
Hi there, I made the pastry in the morning and realised I wasn’t going to have time to roll it out and bake it before work so I had no choice but to let it chill in the fridge all day. Now the pastry is rock hard. What should I do?
    Ania
    Ania:
    Hi Carol,Bring it back to room temperature, roll out and mould to the shape of the baking tart case and then chill again before baking. Hope that helps! Ania
Karen Lapsley:
I’ve made this today and it was delicious. I was firm and silken tofu as I had one of each in my fridge. It didn’t need any changes to the recipe. I’ve frozen half of it as it made a nice large one which served 4 with 4 slices remaining. Great flavours. Thank you so much for this recipe. 🙏🏻
    Ania
    Ania:
    My pleasure, thank you, Karen! I'm glad you enjoyed it! x Ania
magdalena:
I will try to make it today ;) Thank you Ania x
magdalena wiktorzak:
I will try to use firm tofu as I have a problem to get silken one around me.Maybe adding some plant milk would help get a right texture Thank you for your advice I love you recipes! Magda
    Ania
    Ania:
    Aw, thanks so much - that's lovely to hear! Sounds like a good plan. If you make it fairly thick, they may be no need for flour (or for less anyway). I hope you'll enjoy it! x Ania
magdalena:
Hi Ania Can I use a firm tofu instead of silken one?Also is it gonna work with different veg (leek or spinach)instead of asparagus? Thank you Magdalena
    Ania
    Ania:
    Hi Magda,I recommend using firm silken tofu in this instance as cotton tofu won't give you the same texture without some changes to the recipe - unless you want to experiment yourself. Yes, other veggies would work, spinach should be blended into the 'cheese' mixture (although you may need to add a touch more flour to compensate for the added moisture) and charred leeks would make a nice topping. Hope that helps! Ania
Shannon Skinner:
This looks amazing! I've not attempted to make vegan quiche before, so can't wait to give this recipe a go!Shannon
    Ania
    Ania:
    Thanks, Shannon! I hope you'll like it! Ania
Wendy:
This looks great! Can it be frozen since asparagus season is ending and I’d like to bake a few for later?
    Ania
    Ania:
    Hi Wendy,I haven't tried freezing it myself but I don't see why not. Ania
DON'T MISS A SINGLE RECIPE
Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E‑BOOK as a thank you for supporting us.