Asparagus Quiche | Easy ‘Mix & Bake’ Vegan Crustless Quiche Recipe

This vegan crustless asparagus quiche is a quick, fuss-free savory bake made with mashed tofu, soy milk, and tender spring asparagus, no pastry crust and no eggs required. You simply mix the tofu base, pour it into a tray, arrange the asparagus on top, and bake for about 20 minutes. It is a great way to enjoy asparagus while it is in season, and it works beautifully for a light lunch, a brunch spread, or a make-ahead slice you can grab from the fridge.

This crustless asparagus quiche is very similar to my vegan crustless quiche with peppers recipe, which I saw you all liked so much. This time, I used asparagus. I really like asparagus but it is crazy expensive here, so I rarely cook with it, which makes a batch like this feel like a small treat. I didn’t have any nutritional yeast left (oh…the sadness…), but if you do, feel free to add 2 Tbsps of it in this. It will add that cheesy taste we all love.

What goes into this crustless quiche

The base of this quiche is extra-firm tofu, and it does the job an egg custard would in a classic quiche: it sets as it bakes and holds everything together. Reach for extra-firm rather than silken here, since the firmer block mashes into a thick batter that keeps its shape once cooled. Soy milk loosens that batter to a pourable consistency, so use an unsweetened, unflavored one to keep the savory profile intact.

The flour gives the mixture structure so it slices cleanly instead of crumbling. I used a gluten-free blend by Schar, which makes the whole recipe naturally gluten-free, but any all-purpose flour works if gluten is not a concern. The psyllium husks (or ground flaxseeds) are the quiet binder that gels with the liquid and gives the quiche its tender, custard-like bite. Fresh dill, a diced onion, rosemary, salt, and pepper round out the flavor, and the asparagus goes on top so the spears stay visible and slightly crisp.

How to pick and prep the asparagus

Look for a bunch of small, thin asparagus with tight, compact tips and firm stalks that snap rather than bend. Thinner spears are more tender and cook through in the short bake time, which is exactly what you want since the quiche only spends about 20 minutes in the oven. For this recipe you use only the softer, upper parts of each spear, so cut them in half and set the woody bottom ends aside (they are lovely in a stock or a soup so nothing goes to waste).

Arrange the halved spears over the tofu mixture and season them with a little salt and pepper before they go in. Because they sit on top rather than being buried in the batter, they roast gently and keep a fresh, spring-green look on the finished quiche.

Tips for a quiche that sets and slices well

The single most important step is letting the quiche cool before you cut it. Straight out of the oven the tofu base is soft, and it needs those few minutes to firm up so your slices hold together instead of falling apart. Grease the tray well (a 26x20cm tray is the right size) so the bottom releases cleanly.

Mix the batter in the order the recipe gives: mash the tofu first, then add the soy milk, then the flour, and finally the psyllium, dill, onion, and spices. Adding the flour to an already-loosened tofu base helps you avoid dry lumps. If you like a cheesier, more umami flavor, that 2 Tbsps of nutritional yeast I mentioned is the easiest add-in. And keep an eye on your oven around the 20-minute mark: the top should look set and lightly golden, and the asparagus tender when pierced.

What to serve with it

Serve each slice with a scattering of fresh parsley on top and a spoonful of vegan sour cream, which cools and softens the savory tofu base beautifully. A simple green salad turns it into a full plate, and if you want something more substantial alongside, a bowl of vegan red lentil soup or a low-fat Olivier salad both pair nicely for a light spring lunch. If you are building a bigger vegetarian brunch table, you will find more ideas in my roundup of vegetable quiche recipes.

Storing and making it ahead

This quiche keeps well, which is part of why I love it: bake it once and you have easy slices for a couple of days. Let it cool completely, then store it covered in the fridge for up to 3 days. It is lovely cold straight from the fridge, or you can warm a slice gently in a low oven to bring back the just-baked texture. Because it slices cleanly once chilled, it also travels well for a packed lunch or a picnic.

I really like asparagus but rarely get to cook with it, so I would love to try other asparagus recipes in the future. If you know any worth checking out, leave them in the comment section below. Hope you’ll try this crustless quiche recipe, and if you do, please rate it and drop a comment telling me how your asparagus turned out and whether you sneaked in that nutritional yeast. Let me know how it went!

Vegan Crustless Asparagus Quiche

This vegan crustless asparagus quiche is a quick, fuss-free brunch or lunch made with a savory tofu base, fresh asparagus and dill. It comes together in just 30 minutes, no crust and no eggs required.

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Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Choose Serving Size 6

Ingredients 

• 500 g extra-firm tofu
• 400 ml soy milk
• 150 g flour I used gluten-free flour by Schar
• 1 bunch asparagus small
• 1 Tbsp psyllium husks or ground flaxseeds
• 4 Tbsps dill chopped
• 1 onion diced
• ½ tsp rosemary ground
• ½ tsp pepper ground
• ½ tsp salt
• 2 tsps olive oil

Instructions

• In a bowl, mash the tofu with a fork. Alternatively, you can use a food processor for this.
• Add the soy milk and mix.
• Add the flour and mix.
• Add the psyllium husks, chopped dill, diced onion and spices, then mix.
• Grease a small oven tray (26x20cm).
• Pour the mixture into the tray.
• Cut the asparagus in half, using only the softer, upper parts. Arrange them over the mixture in the tray and season with salt and pepper.
• Preheat the oven to 375F (180C) and place the quiche inside.
• Bake for 20 minutes.
• Let it cool a bit before slicing. Serve with fresh parsley on top and a dollop of vegan sour cream.

Notes

For a cheesier, more umami flavor, stir 2 Tbsps of nutritional yeast into the batter. Let the quiche cool before slicing so it holds together. Store leftovers covered in the fridge for up to 3 days.

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