I’ve been meaning to write this recipe up for a few weeks and now, as asparagus season disappears, I’ve finally gotten round to it!
Apologies – hopefully you’re still able to find plenty of asparagus in your supermarket to give it a go!
Anyway, this vegan Asparagus & Tomato Quiche is the perfect meat-free, dairy-free lunch to pack for a summery picnic.
Made with a super creamy, high protein tofu filling and with a gluten-free oat and almond base, it’s a delicious, summery dish that also happens to be perfect to make on Sundays, right for the week ahead!
Vegan Asparagus & Tomato Quiche
- Serves 6
- For the quiche base –
- 2 cups ground almonds
- 1 cup oats, ground to a flour / powder
- 4 tbsp dairy-free butter or coconut oil, melted
- 4 tbsp aquafaba
- Upto 2 tbsp dairy-free milk
- 2 tbsp Nutritional Yeast
- 1/2 tsp oregano
- 1/4-1/2 tsp chilli flakes (I actually used Ross and Ross Veggie Rub)
- 1/4 tsp garlic powder
- Salt and pepper, to taste
- For the tofu quiche filling –
- One leek, chopped
- 3 cloves garlic, minced
- Four large handfuls spinach
- Large handful fresh basil
- 3 tbsp Nutritional Yeast
- 1 tsp oregano
- 1/2 tsp chilli flakes
- 500g firm tofu, roughly chopped
- Upto 6 tbsp dairy-free milk of choice
- One small bunch asparagus, trimmed
- One small punnet cherry tomatoes, halved
Preheat the oven to 180C. Start by making your quiche base. In a mixing bowl, stir together all the ingredients until well combined, adding the splash of milk, if needed, to bring the mixture together – you don’t want it to be sticky or dry, just right! Press the mixture into the base of a loose-bottomed tart tin, working it up the sides, then prick all over with a fork. Place in the oven to bake for 12-14 minutes, or until golden. Remove from the oven and set aside.
Now, toss your tofu into a blender and blitz, adding a tablespoon of milk at a time, until the tofu is smooth but not runny – it needs to retain a thick consistency. Set aside.
3. Heat some oil in a large frying pan. Fry the leek and the onion for a few minutes, then stir in the spinach, basil, Nutritional Yeast and herbs and spices. Cook until the spinach has wilted, then stir in the blended tofu. Season well to taste and heat until warm.
4. Spoon the tofu filling over your base, then smooth with the back of a spoon. Gently press in the asparagus spears and tomatoes, then place in the oven to bake for 30 minutes, or until the quiche is firm to touch. Allow to stand for five minutes, or allow to cool completely, before slicing and enjoying. Alternatively, store in an airtight container for up to three days.