Asparagus Dill Tofu Quiche – Sharon Palmer, The Plant Powered Dietitian

Make a fully plant-based quiche with a turmeric-infused tofu whip, and layers of veggies. This savory pie comprises the goodness of asparagus, mushrooms, onions, and dill—all combined along with creamy herbed tofu. Simply pile it right into a crispy entire grain flax seed crust, and you have got a wholesome, vegan meal set to provoke! This Asparagus Dill Tofu Quiche is scrumptious and downright beautiful served for brunch, weekend breakfast, a distinct dinner, vacation desk, or celebration meal.

Step-Through-Step Information:

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Asparagus Dill Tofu Quiche

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  Writer: The Plant-Powered Dietitian
• 
  Overall Time: 1 hour 10 mins
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  Yield: 8 servings 1x
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  Nutrition: Vegan

Description

This vegan quiche is stuffed with the goodness of asparagus, mushrooms, onions and dill, with a creamy herbed tofu mix in a crispy entire wheat flaxseed pastry crust.

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Complete Wheat Flax Crust:

Vegetable Filling:

Topping:

• 1 cup cherry tomatoes, sliced in part
• 2 tablespoons entire grain bread crumbs
• 1 tablespoon chopped contemporary dill
• 1 teaspoon additional virgin olive oil

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Directions

1. Preheat oven to 375 F.
2. To make Complete Wheat Flax Crust: Combine pastry flour, flaxseed and salt (non-compulsory) in combination. Stir oil and plant-based milk in with a fork to make a stiff dough.
3. Pat the dough right into a 10-inch pie or quiche baking dish. Pierce in every single place with a fork and bake for 10 mins and take away from oven.
4. Whilst crust is baking, get ready Vegetable Filling: Warmth olive oil in huge sauté pan and sauté onions and garlic for 4 mins. Upload asparagus and mushrooms and saute for five mins. Stir in dill, black pepper, and dry mustard. Take away from warmth.
5. Position tofu, ½ cup plant-based milk, crimson pepper, nutmeg, turmeric, dietary yeast, soy sauce, and salt (non-compulsory) within the container of a blender and puree till clean.
6. Stir tofu aggregate into asparagus aggregate and mix smartly. Pour into the par-baked crust and go back to oven (375 F). Bake for half-hour.
7. Get ready Topping by way of assembling cherry tomato halves; in a small dish combine in combination breadcrumbs, dill, and 1 teaspoon olive oil.
8. Take away quiche from oven, peak with sliced cherry tomatoes (lower facet up) and sprinkle frivolously with breadcrumbs and go back to oven for quarter-hour.
9. Take away from oven, cool for roughly 5-10 mins, and slice into 8 servings.

• Prep Time: 25 mins
• Cook dinner Time: 55 mins
• Class: Breakfast
• Delicacies: American

Key phrases: vegan quiche, asparagus quiche, spring quiche

For different plant-based breakfast concepts, take a look at a few of my favorites:

Magic Banana Nut Pancakes
Coconut Cherry Darkish Chocolate Waffles
Scrambled Turmeric Tofu with Mushrooms and Vegetables