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Asparagus and Sun-Dried Tomato Vegan Quiche

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.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8 people
Calories: 47kcal
Author: Sarah McMinn

Ingredients

  • 1 9" vegan pie crust
  • (14 oz) firm tofu, drained
  • 3 tbsp nutritional yeast
  • 1 tablespoon non-dairy milk, unsweetened
  • 1 tablespoon + 1 tsp. all-purpose flour
  • 1 teaspoon dehydrated minced onions
  • ½ tsp. fresh lemon juice
  • ½ teaspoon turmeric
  • ½ teaspoon sea salt
  • ¼ teaspoon liquid smoke
  • 1 tablespoon olive oil
  • ¼ cup white onion, minced
  • 1 cup fresh asparagus, chopped into 1" pieces
  • 3 tbsp. sun-dried tomatoes, chopped
  • 1 tbsp fresh basil, chopped
  • ⅓ cup vegan mozzarella cheese
  • salt and pepper, to taste
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F. In a small skillet heat 1 tablespoon 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.

Nutrition

Calories: 47kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Sodium: 161mg | Potassium: 287mg | Fiber: 1g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 3.6mg | Calcium: 13mg | Iron: 1.1mg