Description
This Vegan Quiche with Asparagus and Dill is filled with the goodness of asparagus, mushrooms, onions and dill, with a creamy herbed tofu blend in a crispy whole wheat flaxseed pastry crust.
Ingredients
Whole Wheat Flax Crust:
- 1 1/4 cups whole wheat pastry flour (or whole wheat flour)
- 1 tablespoon ground flaxseeds
- Pinch salt (optional)
- ¼ cup extra virgin olive oil
- ¼ cup plant-based milk, unsweetened, unflavored
Vegetable Filling:
- ½ tablespoon extra virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces asparagus, chopped into 3-inch pieces
- 1 ½ cups mushrooms, sliced
- ¼ cup fresh chopped dill
- ¼ teaspoon black pepper
- ½ teaspoon dry mustard
- 1 (14-ounce) package extra firm tofu, drained
- ½ cup plant-based milk, unsweetened, unflavored
- 1/8 teaspoon crushed red pepper
- 1/8 teaspoon nutmeg
- 1/2 teaspoon turmeric
- 2 tablespoons nutritional yeast
- 1 teaspoon soy sauce
- Pinch sea salt (optional)
Topping:
- 2 tablespoons whole grain bread crumbs
- 1 tablespoon chopped fresh dill
- 1 teaspoon extra virgin olive oil
- 1 cup cherry tomatoes, sliced in half
Instructions
- Preheat oven to 375 F.
- To make Whole Wheat Flax Crust: Mix pastry flour, flaxseed and salt (optional) together. Stir oil and plant-based milk in with a fork to make a stiff dough.
- Pat the dough into a 10-inch pie or quiche baking dish. Pierce all over with a fork and bake for 10 minutes and remove from oven.
- While crust is baking, prepare Vegetable Filling: Heat olive oil in large sauté pan and sauté onions and garlic for 4 minutes. Add asparagus and mushrooms and saute for 5 minutes. Stir in dill, black pepper, and dry mustard. Remove from heat.
- Place tofu, ½ cup plant-based milk, red pepper, nutmeg, turmeric, nutritional yeast, soy sauce, and salt (optional) in the container of a blender and puree until smooth.
- Stir tofu mixture into asparagus mixture and combine well. Pour into the par-baked crust and return to oven (375 F). Bake for 30 minutes.
- Prepare topping by mixing together breadcrumbs, dill, and 1 teaspoon olive oil in a small dish.
- Remove quiche from oven, top with sliced cherry tomatoes (cut side up) and sprinkle evenly with breadcrumbs and return to oven for about 15 minutes, until topping is golden brown and filling is firm.
- Remove from oven, cool for about 5-10 minutes, and slice into 8 servings.
Notes
I love to use this fluted quiche dish to make this recipe (pictured here).
To make this recipe gluten-free, use gluten-free flour blend instead of wheat flour and use gluten-free soy sauce.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2 g
- Sodium: 136 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 9 g
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