Asparagus quiche


For the dough:
125g plain flour
125g wholemeal flour
120ml water
60ml olive oil
1/2 tsp salt

For the filling:
400g firm tofu
about 120ml soya cream or soya milk (depending on taste)
320g fresh asparagus
4 tbsp nutritional yeast
2 tbsp tahini
2 tbsp olive oil
2 tbsp soya sauce or tamari
a pinch of paprika and turmeric
a pinch of salt

1. start by chopping off the hard ends of your asparagus, washing them and placing them in a frying or sauce pan with just enough water to cover them.
2. boil for 7 minutes until tender with a pinch of salt and drain
3. make your pastry by mixing the two flours together, adding the salt, water and oil
4. knead until you have a nice shiny ball and set aside
5. for the filling, draing your tofu and add to a large bowl
6. add the spices, oil, tahini, nutritional yeast, cream and liquidise until very smooth
7. if too thick, add a tiny bit of water making sure you don’t add to much of it
8. roll out your pastry on a floured surface and place it in a cake tin. pierce the bottom with a fork to make sure it won’t bubble up when baking
9. chop up half of the asparagus (this will help when you’ll cut and eat your quiche. I didn’t do this and it got a bit messy) and place them on top of your pastry
10. then pour your filling over them and place the rest of your asparagus on top of your quiche
11. bake for about 35/40 mins in a preheated oven at 180/200 celcius
12. allow the quiche to cool down before cutting



  1. Christina

    What a work of art! That quiche looks absolutely scrumptious. After scanning the list of ingredients, I realized I had them all… except my mum already baked our asparagus. 😉 Next time, I’m taking this on. Thanks for sharing. Gnam!

    • alessio

      Thank you, your words are ever so kind! I don’t think it looks all that good, but it was tasty at least. I think it was also way too high for a vegan quiche, I think they work better when they’re lower in height. But how are you my dear, has spring arrived in Montreal? xx

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