Monday, June 5, 2023

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:

Mix flour, flaxseeds, olive oil and plant-based milk to make a pastry dough.
Pat pastry dough into the ground of a pie or quiche dish. Bake for 10 mins.
Chop greens.
Sauté onions and garlic in olive oil.
Upload mushrooms and asparagus and sauté. Upload dill, black pepper and dry mustard.
Upload tofu, plant-based milk, crimson pepper, nutmeg, turmeric, dietary yeast, soy sauce, and salt to a blender and procedure till clean.
Pour combined tofu aggregate into the vegetable aggregate.
Stir combined tofu into greens.
Pour tofu vegetable filling into the pie crust and clean floor with a spoon.
Bake for half-hour. Garnish with cherry tomato halves and breadcrumbs with dill and olive oil. Bake for quarter-hour.
Slice into 8 servings and experience.



clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfb fb iconprint print iconsquares squares iconcoronary heart coronary heart iconcoronary heart stable coronary heart stable icon

Asparagus Dill Tofu Quiche

  • Writer:
    The Plant-Powered Dietitian

  • Overall Time:
    1 hour 10 mins

  • Yield:
    8 servings 1x

  • Nutrition:


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.

Complete Wheat Flax Crust:

Vegetable Filling:


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


  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

This publish might include associate hyperlinks. For more info click on right here.


Please enter your comment!
Please enter your name here

Related Stories