Spring Vegetable Vegan Quiche
This simple to make, beautiful quiche is made without eggs or dairy and is loaded with fresh, crisp spring veggies for a delightful dish that can be served for breakfast, brunch, a light lunch, or anytime. Perfect for spring holidays and parties too.
Ingredients
- 1 9-inch partially baked vegan pie crust (see notes)
- 14 ounces silken or firm tofu drained but not pressed
- 1/4 cup chickpea flour
- 1/4 cup nutritional yeast
- 1 tablespoon fresh lemon juice
- Finely grated zest of 1 lemon
- 2 teaspoons Dijon mustard
- 1 teaspoon salt plus more to taste
- 1 teaspoon white miso optional
- 1/4 teaspoon ground turmeric optional
- Freshly ground black pepper to taste
- 1/4 cup water if needed
- 1 tablespoon olive oil
- 1 small bunch scallions or spring onions thinly sliced, both white and tender green parts
- 2 garlic cloves minced
- 1 pound fresh asparagus ends snapped off and cut into 1-inch pieces
- 1/2 cup peas fresh or frozen
- 2 tablespoons finely minced fresh parsley
- 1 tablespoon thinly sliced chives
Instructions
-
Preheat oven to 350°F.
-
Place the tofu, chickpea flour, nutritional yeast, lemon juice and zest, mustard, salt, miso and turmeric (if using), and freshly ground black pepper into the bowl of a food processor or blender. Pulse a few times to help break up the tofu, then process or blend until smooth. Add 1/4 cup water, if needed, and process again until smooth and creamy. (If using silken tofu, the water probably won't be necessary.)
-
Heat the olive oil in a large skillet. Add the green onions and garlic; sauté for 1-2 minutes, then add the asparagus and peas. Season lightly with salt and pepper and sauté for another 2-3 minutes until the veggies are bright green and still crisp. Remove from heat and transfer the vegetables into the partially baked crust.
-
Pour the tofu mixture over the veggies. Gently stir with a silicone spatula to distribute the tofu mixture evenly and smooth the surface. Bake for 40-45 minutes, or until the top is golden brown and the center is set - it should still wobble a little bit when lightly tapped. Allow the quiche to sit and set up for a few minutes before serving. If the crust starts to brown too quickly, tent the quiche lightly with foil or parchment, or use a pie shield.
-
To serve, cut into wedges and sprinkle with fresh parsley and chives.
Recipe Notes
Partially baking the crust is optional, but it helps prevent the bottom from being under-baked and soggy. To partially bake the crust, prick the dough with a fork a few times over the bottom of the crust. Place lightly greased foil or parchment paper into the crust and fill it with pie weights or dry beans. Bake for 10-12 minutes, then remove the pie weights or beans and allow the crust to cool before adding the quiche filling. If the crust is in a metal pan, it can be frozen before partially baking, pricked over the bottom and baked without the pie weights or beans.
This can also be made without a crust, if desired, for an equally delicious frittata.