• Crust
  • 8 cups rice flour, plus more for sprinkling
  • 4 tsp. xanthan gum
  • 1 1⁄2 tsp. salt
  • 2 cups vegan butter, cubed and chilled
  • 2 1⁄2 cups ice cold water
  • Filling
  • 2 spring onions, thinly sliced
  • 1 garlic clove
  • 1 oz. fresh basil leaves
  • 15 oz. firm silken tofu
  • Zest from 1 lemon
  • 1 Tbsp. lemon juice
  • 2 Tbsp. So Delicious® Dairy Free Unsweetened Almondmilk with Cashew
  • 3 Tbsp. nutritional yeast
  • 1⁄2 tsp. nutmeg
  • 1⁄2 tsp. sea salt
  • Pepper to taste
  • 3 Tbsp. chickpea flour
  • 10 oz. asparagus
  • 1 cup defrosted petit pois


  1. In a large mixing bowl, combine the flour, baking powder, xanthan gum and salt. Whisk until well combined.
  2. Cut in the vegan butter using a fork or pastry cutter until large crumbs form.
  3. Once crumbs have formed, use hands to massage the fat into the flour. Use your fingers to flatten out each crumb until all the flour looks hydrated.
  4. Slowly add ice water to the dough mixture, 1⁄4 cup at a time, until a tight dry dough is formed.
  5. Turn 1⁄4 of the dough onto a clean, floured surface or baking mat. Using your hands, slowly press the dough to flatten.
  6. Flour your rolling pin and gently roll the crust until about 1″ thick. At this point the crust is super dry and will likely crumble all over the place—that’s okay!
  7. Add a bit more flour to the top of the dough and fold it up like an envelope.
  8. Press the edges tight with your hands, then wrap tightly in plastic wrap and place in the refrigerator for 30 minutes or until chilled.
  9. Repeat with remaining dough.
  10. Once the dough has chilled, sprinkle some additional flour on a pie mat or piece of parchment paper—you’ll need this for leverage! Adding additional flour as needed, roll the chilled doughs into a 12-14 in. circle about 1⁄4 in. thick. If it any time the dough seems too dry and begins to crack, drop a few additional sprinkles of ice water on the top and press it in with your fingertips.
  11. When your first dough is ready, use the parchment paper to help you transfer it to a well-greased pie pan. Invert the pan over the dough and slide one hand underneath the parchment paper until it’s directly underneath the pan.
  12. In one quick motion slowly flip the parchment paper and the pan.
  13. Repair any cracks or tears with your fingers then press the dough firmly into the bottom and side wall of the pan.
  14. Place all the filling ingredients apart from chickpea flour, asparagus and petit pois in a food processor. Process until smooth. Adjust the seasoning to taste. Add in chickpea flour once you are happy with the flavor and process until well mixed in.
  15. Slice the spears that go underneath the filling into halves lengthwise. Fill the pre-baked crust with a layer of asparagus and petit pois (if using). Save a portion of the asparagus to char and decorate the quiche AFTER baking. Then pour the tofu filling over the asparagus and smooth with a spatula.
  16. Bake in a 390° F oven for about 35 minutes, until the top is nicely browned.
  17. Char the asparagus on a hot pan separately and decorated the quiche.
  18. Remove from the oven and allow the quiche to cool down completely to give the filling a chance to set fully.