This vegan asparagus and mushroom quiche with an easy hash brown crust is nutritious, protein-rich, and full of vegetables. The sulphurous flavour of black salt adds a classic egg-y flavour to this tofu-based quiche. This all-in-one plant-based meal is comforting and satisfying, making it perfect for any time of day: breakfast, lunch, dinner, or as a filling snack. This vegan quiche can be prepared in advance and reheated for a quick, healthy meal.
If you’re in a rush, you can simply microwave the quiche. For best results, preheat your oven (or toaster oven) to 425°F (218°C) and place a slice of quiche straight onto the oven rack. Bake for 10-15 minutes, or until the quiche is hot all the way through and the crust is crisp.
- Medium bowl
- Cheese grater
- Pie plate
- Food Processor
- 1.5lb bag Little Potatoes, coarsely grated
- 2 Tbsp Unbleached all-purpose or whole wheat flour
- 1 Tbsp Olive oil or melted vegan butter, plus extra for greasing pan
- 1 clove Garlic, minced
- 1/2 tsp Salt
- (to taste) Black pepper
Tofu Quiche Filling
- 1 block Extra-firm tofu (do not press or drain)
- 1/3 cup Nutritional yeast
- 1/4 cup Vegan cheese shreds (optional)
- 1/4 cup Fresh dill
- 1 Tbsp Ground flaxseed (or substitute with finely ground chia seeds)
- 1 Tbsp Unsweetened non-dairy milk
- 1/2 tsp Finely-ground black salt
- 1/4 tsp Dried oregano
- (to taste) Black pepper
- 1 Tbsp Olive oil or vegan butter, divided
- 1 1/2 cups White button or cremini mushrooms, sliced
- 1/2 to 3/4 cup Asparagus, chopped
- 4 to 5 Asparagus spears, sliced lengthwise
- 1/2 cup Yellow onion, diced
- 2 to 3 Tbsp Vegan cheese shreds, for topping
Preheat oven to 450°F.
In a medium-sized bowl, combine grated Little potatoes, flour, one tablespoon olive oil, minced garlic, salt, and black pepper. Mix well to develop the gluten in the flour. (Developing the gluten binds the grated potatoes and makes for a crust that will slice cleanly, without falling apart.)
Using your hands, press the potato mixture firmly into a dark pie plate or tart pan. A dark metal pan is best, it helps the crust crisp and brown properly.
Bake for 20 to 25 minutes. While the crust bakes, begin preparing the filling. The crust is cooked once the potatoes have browned and appear crisp.
Make the Tofu Quiche Filling:
In a food processor with blade attachment, add extra-firm tofu (broken into 4 to 6 large chunks), nutritional yeast, vegan cheese shreds (optional, but recommended), fresh dill, ground flaxseed, unsweetened non-dairy milk, black salt, dried oregano, and black pepper to taste. Process on high, scraping down the sides as needed, until the mixture forms a ball. Set mixture aside. Avoid adding extra liquid to help blend the mixture, it’s best if the filling is slightly dry rather than too wet. The sautéed vegetables will add more moisture once they’re mixed into the filling.
In a skillet or frying pan, heat 1/2 tablespoon olive oil over medium-high heat. Once the oil is hot, add the halved asparagus spears and cook briefly, until the stalks are bright green and just slightly tender. Remove asparagus spears and set aside.
If needed, add an additional half-tablespoon olive oil to the skillet. Sauté the onion and chopped asparagus for two minutes, stirring often, until the asparagus is bright green and the onion starts to become tender and translucent.
Add the sliced mushrooms, stir, and sauté until the mushrooms begin to release their liquid and become tender. Do not overcook.
Gently stir the sautéed vegetables (onion, chopped asparagus, and mushrooms) into the filling mixture.
Once the hash brown crust is cooked, lightly grease the edges of the pan with olive oil or melted vegan butter. Spread the tofu filling evenly over the crust.
Decorate with halved asparagus spears and sprinkle with 2 to 3 tablespoon vegan cheese shreds (optional).
Bake at 400°F for 25 to 30 minutes or until the filling appears golden-brown and the vegan cheese is melted (if using).
Allow the quiche to rest for 10 minutes before slicing into eight pieces. Enjoy!