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VEGAN ASPARAGUS QUICHE
VEGAN ASPARAGUS QUICHE
VEGAN ASPARAGUS QUICHE
INGREDIENTS:
- 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
DIRECTIONS:
- 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.
- Use your fingers to flatten out each crumb until all the flour looks hydrated.
- 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.
- 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.)
- 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.
- 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.
- 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.
- Repair any cracks or tears with fingers, then press dough firmly into the bottom and sides of the pan.
- 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.
- 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.
- Bake in a 390°F oven for about 35 minutes, until the top is nicely browned.
- Char the asparagus on a hot pan separately and decorated the quiche.
- Remove from the oven and allow the quiche to cool down completely to give the filling a chance to set fully.