Go Back
–+ servings
vegan asparagus crustless quiche cu asparagus reteta

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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 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.