spinach asparagus quiche

when i bought a bunch of baby asparagus at the farmers’ market last week, i started brainstorming how i would cook it.  for some reason the idea of an “asparagus pie” popped into my head, and when i started to think of what that would mean it became clear it would be a quiche.

quiches are easier to make vegan than you would think.  with a little bit of blended silken tofu for texture, liquid aminos and nutritional yeast for taste, and some turmeric for color and it resembles that eggy tart quite well.

1/2 c earth balance
1 1/2 c whole wheat flour
1 tsp sugar
1 tsp salt
3-4 tbsp ice water


1 pound (16 oz or 1 1/3 a block) firm tofu
1/2 c soy milk
1 tbsp nutritional yeast
2 1/2 tbsp liquid aminos
3 tbsp olive oil
1/2 c chopped onion
1 bunch asparagus (i used baby asparagus)
2 c fresh spinach
1 tsp ground yellow mustard seed
1/2 tsp tumeric

begin by preparing the crust.  i am working on getting the perfect consistency, which i’m not quite at yet but we’ll get there together.

break up the earth balance or butter substitute with a fork and freeze for at least 10-15 minutes until hard.

food process all of the dry crust ingredients in a blended and add the butter substitute, in as small chunks as you can.  the idea is to have chunks of butter remaining so they will melt into a flaky crust, but i ended up blending it pretty well.

slowly add the ice water to the mixture until it all sticks together.

take out from the food processor and knead on a floured surface.  ideally you will be able to roll it out to a thin sheet and lay that in the pan, but the consistency of this dough was more crumbly so i ended up pressing it into the pan with the bottom of a glass so it is evenly distributed.

while not delicately flakey, the crust was a good crunchy and salty base for the quiche.

with that out of the way, blend the tofu, soy milk liquid aminos, and nutritional yeast until smooth.

wash and chop the asparagus, onion, and spinach.  heat the oil in a large frying pan over medium heat and saute the onion until tender.  add in the asparagus, spinach, turmeric and mustard seed, saute until the spinach has cooked down.

turn off the heat and pour the tofu mixture from the blender into the pan and stir all the ingredients together.

pour the contents of the pan into the crust so that the surface is smooth and even.  top off with a few more asparagus spears for a nice touch.

bake at 425F for 30 minutes until the top is a beginning to brown.


2 Responses to “spinach asparagus quiche”
  1. swansong says:

    Hey… love your site, everything so far has come out perfectly!

    This quiche was a tiny bit watery, even after draining the spinach, so I cut a slice and soaked up the juice. I may add a little cornstarch next time or use extra firm tofu.

    I made mine organic with green and white onions with spinach and mushroom. I also added 2 tsp of tahini and some black pepper

    Thanks for my birthday quiche! bon appetit…


Check out what others are saying...
  1. […] in the spinach asparagus quiche i made a while back, all you need to imitate the taste of egg is some silken tofu, liquid aminos […]

Leave A Comment