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Vegan quiche with asparagus

Vegan Quiche with Asparagus

Yara
This Vegan Quiche with Asparagus is a creamy, egg-free and dairy-free brunch recipe made with silky tofu filling, fresh asparagus, and a flaky crust. Perfect for spring gatherings, meal prep, or a healthy plant-based dinner, this vegan quiche is easy to make, sliceable, and packed with savory flavor.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 8 slices

Ingredients
  

  • For the Quiche:
  • 1 9-inch vegan pie crust (store-bought or homemade)
  • 1 bunch asparagus about 1 cup chopped
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 block 14–16 oz firm tofu, well drained
  • 2 tablespoons olive oil
  • For the Filling Flavor:
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Optional: pinch of nutmeg
  • Optional Garnish:
  • Fresh thyme chives, or parsley

Instructions
 

  • Preheat & Prepare
  • Preheat oven to 375°F (190°C).
  • Lightly grease a 9-inch pie dish if needed.
  • Press pie crust into dish and set aside.
  • Prepare the Vegetables
  • Trim asparagus and cut into 1-inch pieces (slice thick stalks lengthwise).
  • Heat olive oil in a skillet over medium heat.
  • Add onion and sauté 3–4 minutes until softened.
  • Stir in garlic and cook 30 seconds.
  • Add asparagus and cook 3–5 minutes until slightly tender.
  • Remove from heat and allow to cool slightly.
  • Make the Filling
  • In a blender or food processor, combine tofu, nutritional yeast, lemon juice, turmeric, salt, pepper, and nutmeg.
  • Blend until completely smooth and creamy.
  • Taste and adjust seasoning if needed.
  • The texture should resemble thick custard.
  • Assemble the Quiche
  • Spread sautéed vegetables evenly into the pie crust.
  • Pour tofu filling over vegetables.
  • Smooth the top with a spatula.
  • Optional: Arrange a few asparagus tips on top for presentation.
  • Bake
  • Bake for 35–40 minutes until top looks set and lightly golden.
  • The center should feel firm to the touch.
  • Cool for at least 15–20 minutes before slicing.

Notes

  • Drain tofu thoroughly to prevent a watery filling.
  • Do not overcook asparagus—it finishes baking in the oven.
  • Cooling time is essential for proper slicing.
  • For crustless option, bake directly in a greased pie dish.
  • Tastes delicious warm or at room temperature.
Keyword Vegan Quiche with Asparagus, egg-free quiche recipe