You can also make this fully plant-based delicious vegetable quiche with a turmeric-infused tofu cream and layers of veggies very quickly! This Vegan Quiche with Asparagus and Dill contains the goodness of asparagus, mushrooms, onions, and dill—all combined along with creamy herbed tofu. Simply pile that filling right into a crispy entire grain flax seed crust, and you’ve got a healthful plant-based meal set to impress! I like to serve this savory pie as a vegan breakfast quiche for weekends, and it’s additionally downright attractive served for brunch, a particular dinner, your vacation desk, or occasion meal. You can even make this recipe right into a crustless quiche by skipping the crust and baking it proper within the dish.

What to serve with this veggie quiche?

I like to pair it with a easy inexperienced salad or vegetable soup to make it a meal. Full of entire grains, plant proteins, nutritional vitamins, minerals, and phytochemicals, this quiche recipe is as nutritious as it’s scrumptious. 

Are you able to freeze quiche?

Whereas, technically you possibly can freeze this Vegan Quiche with Asparagus and Dill, you’ll discover some modifications within the texture of the filling after freezing it. However don’t fear—the leftovers are merely superb the following day. I wish to heat it up in a toaster oven or air fryer to maintain the crust and topping crisp.

Step-By-Step Information:

Print

Vegan Quiche with Asparagus and Dill

---

• 
  Writer: The Plant-Powered Dietitian
• 
  
  Complete Time: 1 hour 10 minutes
• 
  
  Yield: 8 servings 1x
• 
  
  Food regimen: Vegan

Description

This Vegan Quiche with Asparagus and Dill is stuffed with the goodness of asparagus, mushrooms, onions and dill, with a creamy herbed tofu mix in a crispy entire wheat flaxseed pastry crust.

---

Entire Wheat Flax Crust:

Vegetable Filling:

Topping:

---

Directions

1. Preheat oven to 375 F.
2. To make Entire Wheat Flax Crust: Combine pastry flour, flaxseed and salt (non-compulsory) collectively. Stir oil and plant-based milk in with a fork to make a stiff dough.
3. Pat the dough right into a 10-inch pie or quiche baking dish. Pierce throughout with a fork and bake for 10 minutes and take away from oven.
4. Whereas crust is baking, put together Vegetable Filling: Warmth olive oil in massive sauté pan and sauté onions and garlic for 4 minutes. Add asparagus and mushrooms and saute for five minutes. Stir in dill, black pepper, and dry mustard. Take away from warmth.
5. Place tofu, ½ cup plant-based milk, crimson pepper, nutmeg, turmeric, dietary yeast, soy sauce, and salt (non-compulsory) within the container of a blender and puree till easy.
6. Stir tofu combination into asparagus combination and mix nicely. Pour into the par-baked crust and return to oven (375 F). Bake for half-hour.
7. Put together topping by mixing collectively breadcrumbs, dill, and 1 teaspoon olive oil in a small dish.
8. Take away quiche from oven, high with sliced cherry tomatoes (minimize facet up) and sprinkle evenly with breadcrumbs and return to oven for about quarter-hour, till topping is golden brown and filling is agency.
9. Take away from oven, cool for about 5-10 minutes, and slice into 8 servings.

Notes

I like to make use of this fluted quiche dish to make this recipe (pictured right here).

To make this recipe gluten-free, use gluten-free flour mix as a substitute of wheat flour and use gluten-free soy sauce.

• Prep Time: 25 minutes
• Cook dinner Time: 55 minutes
• Class: Breakfast
• Delicacies: American

Diet

• Serving Dimension: 1 serving
• Energy: 210
• Sugar: 2 g
• Sodium: 136 mg
• Fats: 12 g
• Saturated Fats: 2 g
• Carbohydrates: 19 g
• Fiber: 4 g
• Protein: 9 g

For different scrumptious primary dishes excellent for brunch or dinner, try the next: