Asparagus Dill Tofu Quiche – Sharon Palmer, The Plant Powered Dietitian

Make a very plant-based quiche with a turmeric-infused tofu whip, and layers of veggies. This savory pie consists of the goodness of asparagus, mushrooms, onions, and dill—all combined along with creamy herbed tofu. Just pile it right into a crispy entire grain flax seed crust, and you’ve got a healthful, vegan meal set to impress! This Asparagus Dill Tofu Quiche is scrumptious and downright beautiful served for brunch, weekend breakfast, a particular dinner, vacation desk, or get together meal.

Step-By-Step Guide:

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Asparagus Dill Tofu Quiche

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  Author: The Plant-Powered Dietitian
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  Total Time: 1 hour 10 minutes
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  Yield: 8 servings 1x
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  Diet: Vegan

Description

This vegan quiche 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.

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Whole Wheat Flax Crust:

Vegetable Filling:

Topping:

• 1 cup cherry tomatoes, sliced in half
• 2 tablespoons entire grain bread crumbs
• 1 tablespoon chopped contemporary dill
• 1 teaspoon additional virgin olive oil

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Instructions

1. Preheat oven to 375 F.
2. To make Whole Wheat Flax Crust: Mix 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. While crust is baking, put together Vegetable Filling: Heat olive oil in giant 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. Remove from warmth.
5. Place tofu, ½ cup plant-based milk, pink 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 effectively. Pour into the par-baked crust and return to oven (375 F). Bake for half-hour.
7. Prepare Topping by assembling cherry tomato halves; in a small dish combine collectively breadcrumbs, dill, and 1 teaspoon olive oil.
8. Remove quiche from oven, prime with sliced cherry tomatoes (minimize facet up) and sprinkle evenly with breadcrumbs and return to oven for quarter-hour.
9. Remove from oven, cool for about 5-10 minutes, and slice into 8 servings.

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Category: Breakfast
• Cuisine: American

Keywords: vegan quiche, asparagus quiche, spring quiche

For different plant-based breakfast concepts, take a look at a few of my favorites:

Magic Banana Nut Pancakes
Coconut Cherry Dark Chocolate Waffles
Scrambled Turmeric Tofu with Mushrooms and Greens