Vegan Quiche with Asparagus and Dill

You can make this completely plant-based scrumptious vegetable quiche with a turmeric-infused tofu cream and layers of veggies in no time! This Vegan Quiche with Asparagus and Dill includes the goodness of asparagus, mushrooms, onions, and dill—all mixed together with creamy herbed tofu. Just pile that filling into a crispy whole grain flax seed crust, and you have a healthful plant-based meal set to impress! I love to serve this savory pie as a vegan breakfast quiche for weekends, and it’s also downright gorgeous served for brunch, a special dinner, your holiday table, or party meal. You can also make this recipe into a crustless quiche by skipping the crust and baking it right in the dish.

What to serve with this veggie quiche?

I love to pair it with a simple green salad or vegetable soup to make it a meal. Filled with whole grains, plant proteins, vitamins, minerals, and phytochemicals, this quiche recipe is as nutritious as it is delicious. 

Can you freeze quiche?

While, technically you can freeze this Vegan Quiche with Asparagus and Dill, you will notice some changes in the texture of the filling after freezing it. But don’t worry—the leftovers are simply amazing the next day. I like to warm it up in a toaster oven or air fryer to keep 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 filled with the goodness of asparagus, mushrooms, onions and dill, with a creamy herbed tofu blend in a crispy whole 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 (optional) together. Stir oil and plant-based milk in with a fork to make a stiff dough.
3. Pat the dough into a 10-inch pie or quiche baking dish. Pierce all over with a fork and bake for 10 minutes and remove from oven.
4. While crust is baking, prepare Vegetable Filling: Heat olive oil in large sauté pan and sauté onions and garlic for 4 minutes. Add asparagus and mushrooms and saute for 5 minutes. Stir in dill, black pepper, and dry mustard. Remove from heat.
5. Place tofu, ½ cup plant-based milk, red pepper, nutmeg, turmeric, nutritional yeast, soy sauce, and salt (optional) in the container of a blender and puree until smooth.
6. Stir tofu mixture into asparagus mixture and combine well. Pour into the par-baked crust and return to oven (375 F). Bake for 30 minutes.
7. Prepare topping by mixing together breadcrumbs, dill, and 1 teaspoon olive oil in a small dish.
8. Remove quiche from oven, top with sliced cherry tomatoes (cut side up) and sprinkle evenly with breadcrumbs and return to oven for about 15 minutes, until topping is golden brown and filling is firm.
9. Remove from oven, cool for about 5-10 minutes, and slice into 8 servings.

Notes

I love to use this fluted quiche dish to make this recipe (pictured here).

To make this recipe gluten-free, use gluten-free flour blend instead 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 other delicious main dishes perfect for brunch or dinner, check out the following: