Vegan Quiche with Asparagus and Tomatoes!!

Ad Blocker Detected

Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.

 I just love eating it with pasta or potatoes, but once in a while, it’s also great to get a bit more creative. Last weekend, we had this vegan quiche with asparagus and tomatoes and they were so good.

Join over 3.000 visitors who are receiving our newsletter and Get our best Healthy Recipes & Nutrition tips Straight to your INBOX!!
We respect your privacy and take protecting it Seriously

Ingredients   [ For 2 to 4 people ]    [   Preparation time : 22 minute  –  Cooking time : 45 minutes  ]

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 Nanak (optional but recommended)
  • 1 tablespoon olive oil
  • about 7 oz green asparagus
  • 2 green onions, cut into rings
  • about 10 suns dried tomatoes in oil
  • 6 cherry tomatoes, cut into halves

Preparation Method

  1. 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.
  2. 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.
  3. In a medium bowl, combine the silken tofu, the oil, the starch, the turmeric, the herbs de Provence and – if using – kala Nanak. 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.
  4. 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.


Enjoy it!!




Pin It on Pinterest

Share This