Home    Share Recipe    FAQ    Contact    HubGarden    Login
Join our Facebook Group to share recipes and cooking advice.

Mushroom and Asparagus Quiche - Vegan

by Jac's Veghead (follow)
Easy (2874)      Dinner (2274)      Healthy (1888)      Lunch (1798)      Vegetarian (1517)      Vegan (744)      Dairy Free (311)      Mushrooms (190)      Pastry (93)      Egg Free (69)     
This was my first time making an eggless quiche and it turned out amazing! Enjoy this mushroom and asparagus quiche for breakfast, lunch, dinner, or a snack. Best of all, this reheats well so is perfect for the next day. Simply place leftover quiche on a baking sheet and pop it in the oven for 15-20 minutes at 200C.

For this I used store bought pastry, next time I will make my own so it fits the mold better.

Preparation Time: 30 minutes
Cooking Time: 50 minutes
Makes: 6 servings

1 block firm tofu
1 tablespoon coconut oil or olive oil (optional)
4 Spring onions
3 large garlic cloves
3 cups sliced mushrooms
1/2 cup fresh basil leaves
10 asparagus stems
1 cup baby spinach
2 tbsp nutritional yeast
1 teaspoon dried oregano
Dash of sea salt
Black pepper and red chilli flakes to taste.

Preheat oven to 200C and lightly grease a round 10-inch pan.
Blind bake the crust at 200C for 13-16 minutes, or until lightly golden and firm to touch. Set aside to cool while you prepare the filling.
For the filling: Place the tofu in a food processor or blender. Blend the tofu until smooth and creamy. If it doesn't get creamy, add a tiny splash of unsweetened almond milk to help it along.
In a pan, sauté the spring onion and garlic over a medium heat for a few minutes. Then stir in the mushrooms, season with salt, and cook on a medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the basil, spinach, asparagus, nutritional yeast, oregano, salt, pepper, and red chilli flakes until combined. Cook until the spinach is wilted.

Rremove from the heat and stir in the creamy tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into the baked crust and smooth out with a spoon until even.

Bake quiche, uncovered, at 200C for 35-40 minutes, until the quiche is firm to the touch.
For best results, cool the quiche for 5-10 minutes before attempting to slice.

Wrap up leftovers and refrigerate for 3-4 days. Leftover quiche can be reheated in the oven on a baking sheet for about 15-20 minutes at 200C.

#dairy free
#egg free
I like this Recipe - 6
[ print friendly ]
Submit your recipes for a share of ad revenue - click here
More Recipes by Jac's Veghead
view all recipes by Jac's Veghead
My Google Plus Profile
ID: 41527
[ Submit a Comment ]
Thanks very much. Looks very nice!
Thank you hope you enjoy ☺️.
You don't indicate when to add the asparagus.
It's visible in the second photo but not in the text.
I guess just add it when you add mushrooms???
Well spotted, sorry about that. All fixed now. I added it with the spinach just before the oven as it does not need much cooking, but adding the asparagus in with the mushrooms would be fine too I imagine.
Trending Recipes
by Lucy
Easy (2874)
Healthy (1888)
Vegetarian (1517)
Quick (1387)
Dinner (2274)
Lunch (1798)
Dessert (1081)
Breakfast (581)
Family (1525)
Simple (966)
Snack (848)
Vegan (744)
Kids (743)
Chicken (692)
Baking (674)
Chocolate (537)
Sweet (414)
Cheese (387)
Salad (362)
Winter (315)
Sweets (307)
Pasta (281)
Cake (270)
Soup (256)
Rice (247)
Snacks (239)
Bread (238)
Summer (237)
Fish (236)
Eggs (230)
Brunch (217)
Fruit (215)
Tomatoes (202)
Mushrooms (190)
Banana (187)
Low Fat (183)
Beef (175)
Coconut (175)
Curry (173)
Seafood (169)
Nuts (169)
Side Dish (165)
Biscuits (164)
Bacon (152)
Cakes (149)
Spicy (145)
Potato (144)
Avocado (143)
Party (142)
Entree (137)
Spinach (135)
Copyright 2012-2018 OatLabs ABN 18113479226. mobile version