An asparagus and Sun-Dried Tomato Quiche you won’t believe is vegan. Made with tofu and filled with vegetables for a hearty and wholesome breakfast.
Like I mentioned yesterday, I do have several half-written posts from a whirlwind of a weekend in the kitchen sitting in my “drafts” file. And this recipe I am incredibly eager to share.
For a long time I have been making quiches using the same technique as my frittata recipe. While the taste and texture was fine, I knew that it did not taste much like the egg dish I remembered. In culinary school I made my first quiche (an eggy one) and realized that if I could figure out a way to translate that same technique, I may have something worth bragging about.
An asparagus and Sun-Dried Tomato Quiche you won't believe is vegan. Made with tofu and filled with vegetables for a hearty and wholesome breakfast.
- 1 9" vegan pie crust
- (14 oz) firm tofu, drained
- 3 tbsp nutritional yeast
- 1 tbsp non-dairy milk, unsweetened
- 1 tbsp + 1 tsp. all-purpose flour
- 1 tsp dehydrated minced onions
- 1/2 tsp. fresh lemon juice
- 1/2 tsp turmeric
- 1/2 tsp sea salt
- 1/4 tsp liquid smoke
- 1 tbsp olive oil
- 1/4 cup white onion, minced
- 1 cup fresh asparagus, chopped into 1" pieces
- 3 tbsp. sun-dried tomatoes, chopped
- 1 tbsp fresh basil, chopped
- 1/3 cup vegan mozzarella cheese
- salt and pepper, to taste
Preheat the oven to 350 degrees F. In a small skillet heat 1 tbsp oil over medium heat. Add onions and sauté until translucent and fragrant (about three minutes). Add asparagus and tomatoes and sauté for another three minutes until asparagus becomes slightly tender. Remove from heat and set aside.
In a food processor or blender combine tofu, nutritional yeast, non-dairy milk, flour, onions, turmeric, liquid smoke, lemon juice, and sea salt until smooth. Transfer to a bowl. Add asparagus mixture, fresh basil, and vegan cheese and stir everything together. Season with salt and pepper to taste.
Spoon filling into chilled pie crust, smoothing over the top. Bake for 30-45 minutes until top has browned slightly and a knife inserted in the middle comes out clean.
Remove from heat and allow to cool for 20 minutes before slicing. Serve warm.
This post contains affiliate links.