Vegan Quiche with Asparagus
This Vegan Asparagus Quiche is creamy, savory, and perfect for spring — but honestly great year-round. A flaky spelt crust gets filled with a silky tofu “egg” custard, plenty of asparagus, and spring onion for that fresh, oniony bite. Kala namak (black salt) gives it that classic eggy quiche vibe, without any eggs at all.
Crust Instructions
- Prepare the vegan spelt pie dough according to its recipe and chill it (at least 30 minutes) before rolling.
Filling Instructions
- Trim the asparagus (snap off the woody ends) and cut into 2–3cm pieces. Slice the spring onion.
- Heat the olive oil in a skillet. Sauté the spring onion for 2–3 minutes, then add the asparagus and cook for another 3–5 minutes, just until brighter green and slightly tender. Set aside to cool a bit.
- In a blender or food processor, blend the tofu, soy milk, vegan sour cream, cornstarch, black salt, garlic powder, onion powder, sweet paprika, and smoked paprika until completely smooth and creamy.
- Fold the sautéed asparagus and spring onion into the tofu mixture.
Assembly and Baking Instructions
- Preheat the oven to 180°C.
- On a lightly floured surface, roll out the chilled dough and fit it into a pie dish. Trim and crimp the edges as you like.
- Optional (recommended for a crisper bottom): prick the base with a fork and bake the crust for 10 minutes before filling.
- Pour the filling into the crust and spread evenly.
- Bake for 40–45 minutes, until the center is set (it should jiggle slightly but not look wet). If the edges brown too fast, loosely cover with aluminum foil.
- Cool for at least 20–30 minutes before slicing (it sets more as it cools).
Notes
- Kala namak (black salt) varies a lot in strength. Start with 2 tsp, taste the blended mixture, and add more if you want it “eggier”.
- Blend until totally smooth — that’s what gives you the custardy quiche texture.
- Don’t overcook the asparagus on the stove; it will finish cooking in the oven.
- Cooling before slicing is key. If you cut it hot, it can look softer than it really is.
- This is great the next day: store covered in the fridge and reheat slices in the oven or microwave.
Equipment Needed
- Mixing Bowl
- Kitchen Scale
- Rolling Pin
- Plastic Wrap
- Cutting Board
- Knife
- Skillet
- Stove
- Spatula
- Blender
- Measuring Cups
- Oven
- Pie Dish
- Aluminum Foil
- Wire Rack
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