This Spinach & Asparagus quiche is the real deal. It could probably trick people into thinking it’s made of eggs. The first time we made it we were skeptical, but oh man, it’s delicious! We’ve served this dish to many of our carnivorous friends and they love it just as much as we do.
A lot of people find being vegan challenging when it comes to finding brunch options. This quiche is a great choice for Sunday morning, but it’s also a great dinner option too! And if you’re looking for an easy meal to cook in advance for lunches, ding ding ding, this one’s a winner! As you can see quiche is a pretty versatile meal.
In this Spinach & Asparagus Quiche recipe, we recommend using asparagus and spinach. If you aren’t a fan feel free to add in your favourite vegetables. Sigourney’s mom doesn’t love asparagus so whenever she comes over the spinach and asparagus are swapped out for zucchini, bell peppers and sun-dried tomatoes!
We recommend using whole wheat flour in this recipe if you can. Why? White flour has essentially no nutritional value in it, while whole wheat is filled with fibre. That said, working with whole wheat flour is a little tricker, and it likes to crack and rip when you’re rolling out your pie crust. But don’t worry! You can use excess dough to fill in the cracks using your fingers. It works well and no one will ever know! If you’re still too nervous to use the whole wheat flour for this Spinach & Asparagus quiche, feel free to use all-purpose flour.
Get creative with this quiche and make it your own, that’s the fun of cooking!
Spinach & Asparagus Quiche
For the Crust
- 3/4 cup Whole Wheat Flour
- 1/2 cup White Flour
- 1/4 cup Vegan Butter Cold, +2 tbsp extra
- 1/4 cup Cold Water
For the Quiche Filling
- 1 pack Silken Tofu Extra-firm
- 1/4 cup Nutritional Yeast
- 1/4 cup Garlic Hummus
- 2 tbsp Olive Oil
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 bunch Asparagus Roughly chopped
- 2 cups Spinach chopped
- 1/2 Onion Roughly chopped
- 3 cloves Garlic Peeled & crushed
In a large bowl add the whole wheat flour and white flour, stir with a wooden spoon to combine. Cut in the cold butter in small chunks and add in cold water. Using your hands mix the dough together, kneading until all of the the ingredients are combined and a dough has formed.
Remove dough from the bowl and knead on a lightly floured counter. Roll dough into ½ inch thick disk, cover and place in the fridge for 1 hour or longer. (Can be left in the fridge overnight.)
Once the dough is ready preheat the oven to 350 F.
Remove tofu from packaging and drain. Place tofu in a high-speed blender and add the nutritional yeast, hummus, 1 tablespoon of olive oil, garlic powder, onion powder, salt and pepper. Blend until high until the quiche mixture is well combined and liquified. Pour into a large bowl and set aside.
Add the remaining 1 tablespoon of olive oil to a pan over medium-high heat. Add in the asparagus and onion, mixing occasionally until the onions start to become translucent. Add in the spinach and garlic and continue to cook for 3-5 additional minutes until the spinach becomes wilted and the garlic is very fragrant.
Add the vegetable mixture the quiche mixture and stir until completely combined.
Place the dough on a well-floured surface and roll into a circle, big enough for a pie plate. Place dough into pie plate being careful as the whole wheat dough is very fragile. Fill in any holes or tears in the dough with excess dough, using your fingers to push the dough into the cracks/holes.Fold any excess dough over the rim of the dish to form a thicker crust, or trim off with scissors, whichever you prefer.
Pour quiche mixture onto pie crust.
Place quiche in the oven and make for 50 to 55 minutes until the top of the quiche starts to brown slightly and the centre is firm. Keep an eye on the crust, if it’s starting to brown you can cover it with tin foil.
Once ready cut into 8 pieces and serve.
Serve, topped with a generous sprinkling of our parmesan.