Main Dishes recipe


yields: 4 servings


  • 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. Prepare Crust:
    In a large mixing bowl, combine the flour, baking powder, xanthan gum and salt. Whisk until well combined. Cut in the vegan butter using a fork or pastry cutter until large crumbs form.
  2. Use your fingers to flatten out each crumb until all the flour looks hydrated.
  3. Slowly add ice water to the dough mixture, 1/4 cup at a time, until a tight dry dough is formed. Once formed, divide the dough into 4 sections.
  4. On a floured surface slowly flatten the sectioned dough with your hands. Then roll each section one at a time using a floured rolling pin until it is about 1” thick (it will be dry and crumbly at this point.)
  5. Sprinkle top of dough with flour and fold up like an envelope, pressing edges tightly with hands. Wrap each section tightly in plastic wrap and chill for 30 mins.
  6. Once chilled, sprinkle a pie mat or parchment paper with flour. Roll the child doughs into a 12-14 in. circle about ¼ in. thick. If the dough is too dry or cracks, add a few drops of ice water on top and press in with fingers.
  7. To place crust in well-greased pie pan, invert pan over crust. Slide hand underneath parchment until it’s directly under the pan, and in one quick motion, flip the parchment and the pan.
  8. Repair any cracks or tears with fingers, then press dough firmly into the bottom and sides of the pan.
  9. Prepare Filling:
    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.
  10. 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.
  11. Bake in a 390°F oven for about 35 minutes, until the top is nicely browned.
  12. Char the asparagus on a hot pan separately and decorated the quiche.
  13. Remove from the oven and allow the quiche to cool down completely to give the filling a chance to set fully.