A fresh and seasonal Sun-Dried Tomato and Asparagus Vegan Quiche made with sun-dried tomatoes and asparagus for a hearty breakfast, lunch, or dinner.
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Hey, friends! It's been a while.
The last couple of weeks have been tough. Aside from dealing with some very difficult personal matters, the past few weeks have been a scramble to get the Airbnb ready - (which it is and booked through the month!) and to get Eden into a preschool for the fall and complete the incredible amounts of preschool paperwork (seriously, this is not like growing up in a small town in the 80s). With these immediate needs requiring my attention, it was time to step away from the blog. Now that I have had some time to re-group, deep clean my kitchen, and dust off my computer I am ready to return.
It's good to be back.
HOW TO MAKE THE PERFECT VEGAN QUICHE:
If you haven’t made a vegan quiche before, it might sound intimidating. Fear not! Vegan quiches are actually quite simple and yet, the result is so impressive. Let’s take this step by step.
STEP ONE: MAKE THE PERFECT PIE CRUST
Tips for making the perfect pie crust
First of all, let me say, there is NO shame in buying pie crust. Most well-stocked grocery stores carry vegan frozen pie crust and most of the time that is what I opt for. If you go the pre-made pie crust route, the rest of this pie comes together in about 15 minutes!
For those of you making your own pie crusts, there are a few tricks I’ve learned:
- Use chilled butter when making the pie crust. Chilled butter will stand up against the heat of the oven and keep its shape.
- Add just enough water to allow your pie crust to come together. We don’t want overly moist crusts. Wetter pie crusts are easier to work with, but the drier it is, the flakier (aka, more delicious) your pie crust will be.
- Thoroughly spray your pie pan with oil so that your pie crust does not stick to the pan.
- Chill your pie crust before putting it in the oven. This allows the butter to re-firm and prevents it from melting too quickly in the oven.
- This recipe requires you to par-bake your crust. When par-baking, first poke holes in the bottom of the pie crust with a fork. This keeps the pie crust from rising in the oven.
Pretty straight forward, right? And again, if you’re looking to save on time, a store-bought pie crust is ALWAYS available.
STEP TWO: SAUTÉ THE VEGGIES
Add onions and saute until translucent and fragrant (about three minutes). Add asparagus and tomatoes and saute for another three minutes until asparagus becomes slightly tender. Remove from heat and set aside.
STEP THREE – MAKE THE TOFU “EGG’ BASE.
For this vegan quiche recipe, I use firm tofu. You want it to have structure while still being soft enough to blend completely smooth. Because tofu is fairly bland, it makes a great base for this quiche. All we need is to add some quiche-like flavors, such as:
- nutritional yeast
- lemon juice
- dehydrated onion
- and salt
You can also add turmeric to give it an eggy color or black salt to give your tofu an eggy flavor. These ingredients, along with some flour (for structure) and non-dairy milk (for creaminess) are combined in a food processor until the filling is silky smooth.
STEP FOUR: BAKE THE VEGAN QUICHE
Now, all we have to do is bake. First, combine our tofu filling with are sautéed veggies. Once the vegetables are evenly distributed, scoop the filling into the prepared pie crust, smooth over the top, and bake until the quiche is firm and golden brown.
Remove from oven and let cool 20 minutes before slicing.
TIPS AND TRICKS FOR THE PERFECT VEGAN QUICHE
- To save time, buy a store-bought vegan pie crust which can be found in the freezer section at most well-stocked grocery stores.
- The filling can be made up to 1 day ahead of time. Store it in the refrigerator until ready to assemble.
- If you want to make mini quiches, this recipe should fit 12 muffins molds.
- Blend your tofu until completely smooth so that you have a silky smooth consistency.
- Make sure to let quiche cool 20 minutes before slicing into it. Otherwise, it will fall apart.
- Leftover quiche can be stored in the refrigerator for up to 3 days.
Sun-Dried Tomato and Asparagus Vegan Quiche
- 1 ½ cup all-purpose flour
- ½ teaspoon salt
- ½ cup non-dairy butter I used Earth Balance buttery sticks
- 2-3 tablespoons ice cold water
- 1 tablespoon coconut or vegetable oil
- ¼ cup white onion minced
- 1 cup fresh asparagus chopped
- 3 tablespoons dried tomatoes chopped
- 1 14 ounce block of medium/firm tofu, drained
- 3 tablespoons nutritional yeast
- 1 tablespoons non-dairy milk
- 1 tablespoon all purpose flour
- 1 teaspoon dehydrated minced onion
- 2 teaspoons fresh lemon juice
- 1 teaspoon spicy mustard
- ½ teaspoon sea salt
- ½ teaspoon turmeric optional
- ½ teaspoon liquid smoke
- 3 tablespoons fresh basil chopped
- ⅓ cup vegan mozzarella cheese I used Diaya
- salt and pepper
- Spray one 9" pie pan or four 5" mini quiche dishes and set aside. Preheat the oven to 350 degrees F.
- To make the crust combine flour and salt in a bowl. Add non-dairy butter in small chunks and with a pastry cutter or your fingers, cut into the dough until it resembles small pea sized pieces (a few larger ones are okay). Add cold water and turn over onto a floured surface to bring together. It will be pretty dry, but should stick together when pressed between your fingers.
- Press into the prepared pie pan(s) and bake for 10 minutes. Remove from oven and set aside to cool while making the filling.
- To make the quiche filling heat 1 tablespoon of oil over medium heat. Add onions and saute until translucent and fragrant (about three minutes). Add asparagus and tomatoes and saute 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 (less if you are making small quiche) 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.
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