Vegan Sauteed Asparagus Quiche Recipe

Make dough

Combine the flour, ground oats (if using) and 1/2 teaspoon salt in a medium bowl. Cut cold vegan butter into small cubes and use a pastry cutter or your fingertips to cut it into the flour until mixture resembles coarse crumbs with pea-sized bits.

Sprinkle ice water, one tablespoon at a time, and gently mix until dough just comes together. Do not overwork. If dough is too dry, add an extra teaspoon of water; if too wet, add a tablespoon of flour.

Form the dough into a disk, wrap in plastic or beeswax wrap and chill in refrigerator for at least 30 minutes (up to 2 days).

Blind-bake crust

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough into a 12-inch circle and fit into a 9-inch tart/quiche pan with removable bottom. Trim edges and flute as desired. Line the crust with parchment and fill with pie weights or dried beans. Bake 12 minutes, remove weights and parchment, then bake an additional 6–8 minutes until just set and lightly golden. Reduce oven to 350°F (175°C).

Prepare asparagus: snap or trim woody ends and cut spears into 1–1.5 inch pieces. Reserve a few tips whole for decorative topping if desired.

Peel and finely slice the shallot.

Sauté vegetables

Heat 1 tablespoon olive oil in a skillet over medium heat. Add sliced shallot and sauté 2–3 minutes until translucent. Add asparagus pieces and 1/4 teaspoon salt and 1/4 teaspoon black pepper. Sauté 4–6 minutes until asparagus is bright green and just tender (still with a little bite). If using spinach, add it to the pan for the last 1 minute to wilt. Remove from heat and let cool slightly.

If using cherry tomatoes, toss them in at the end just to warm (optional). Reserve vegetables until filling is ready.

Blend custard

In a blender or food processor, combine firm silken tofu (drained gently), 1/2 cup plant milk, nutritional yeast, cornstarch, 1 tablespoon olive oil, lemon juice, garlic powder, onion powder, turmeric, 1 teaspoon salt and 1/2 teaspoon black pepper. Blend until completely smooth and slightly frothy, about 45–60 seconds. Taste and adjust seasoning — add a pinch more salt or a little more lemon if it tastes flat. If using nutmeg, add it here (1/8 tsp).

If the mixture seems too thick, add up to 1 tablespoon more plant milk to reach a pourable custard consistency that will hold vegetables but still flow slightly.

Optional: Stir in 1/2 cup vegan grated cheese into the blended custard for a richer flavor.

Preheat oven to 350°F (175°C) if not already set.

Assemble quiche

Evenly distribute the sautéed asparagus, shallot and spinach (if used) in the prebaked crust. Arrange a few reserved asparagus tips and cherry tomato halves on top for presentation.

Pour the blended vegan custard over the vegetables, tapping the pan gently on the counter to remove air bubbles and help the custard settle.

Bake

Bake on the center rack for 35–45 minutes, or until the custard is set at the edges and slightly wobbly but not liquid in the center (it will firm up as it cools). If the crust edges brown too quickly, cover with foil.

Remove from oven and let cool on a wire rack for at least 15–20 minutes before slicing to allow the custard to finish setting.

Garnish with chopped fresh chives and an extra grind of black pepper. Serve warm or at room temperature.