Vegan Quiche with Asparagus and Dill

You could 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 consists of the goodness of asparagus, mushrooms, onions, and dill—all combined along with creamy herbed tofu. Just 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 social gathering meal. You also can 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. Filled with entire grains, plant proteins, nutritional vitamins, minerals, and phytochemicals, this quiche recipe is as nutritious as it’s scrumptious. 

Can you freeze quiche?

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

Step-By-Step Guide:

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Vegan Quiche with Asparagus and Dill

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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 with Asparagus and Dill is full of 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:

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Instructions

1. Preheat oven to 375 F.
2. To make Whole Wheat Flax Crust: Mix pastry flour, flaxseed and salt (elective) 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, purple pepper, nutmeg, turmeric, dietary yeast, soy sauce, and salt (elective) within the container of a blender and puree till clean.
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 mixing collectively breadcrumbs, dill, and 1 teaspoon olive oil in a small dish.
8. Remove 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. Remove 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 an alternative of wheat flour and use gluten-free soy sauce.

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

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 2 g
• Sodium: 136 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Carbohydrates: 19 g
• Fiber: 4 g
• Protein: 9 g

For different scrumptious most important dishes good for brunch or dinner, try the next: