Sundried Tomato & Asparagus Quiche

Spread the love

Preparation time: 1 hour 20 minutes Cooking Time 40 minutes Servings 8


1 ½ cup all-purpose flour

½ teaspoon salt

½ cup vegan butter

2-3 tablespoons ice cold water

1 tablespoon coconut or vegetable oil

¼ cup white onion, minced

1 cup fresh asparagus, chopped

3 tablespoons dried tomatoes, chopped

1 x 14 oz. block medium/firm tofu, drained

3 tablespoons nutritional yeast

1 tablespoon non-dairy milk

1 tablespoon all-purpose flour

1 teaspoon dehydrated minced onion

2 teaspoons fresh lemon juice

1 teaspoon spicy mustard

½ teaspoon sea salt

½ teaspoon turmeric

½ teaspoon liquid smoke

3 tablespoons fresh basil, chopped

1/3 cup vegan mozzarella cheese

Salt and pepper, to taste


Preheat your oven to 350°F and grease 4 x 5” quiche pans and pop to one side.
Grab a medium bowl and add the flour and salt. Stir well.
Then cut the butter into chunks and add to the flour, rubbing into the flour with your fingers until it resembles breadcrumbs.
Add the water and roll together.
Roll out and place into the quiche pans.
Bake for 10 minutes then remove from the oven and pop to one side.
Place a skillet over a medium heat, add the oil and then add the onions.
Cooking Time: for five minutes until soft.
Throw in the asparagus and tomatoes and Cooking Time: for 5 more minutes.
Remove from the heat and pop to one side.
Grab your food processor and add the tofu, nutritional yeast, milk, flour, onions, turmeric, liquid smoke, lemon juice and salt. Whizz until smooth and pour into a bowl.
Add the asparagus mixture, the basil and the cheese and stir well.
Season with salt and pepper.
Spoon into the pie crusts and pop back into the oven for 15-20 minutes until set and cooked through. Remove from the oven, leave to cool for 20 minutes then serve and enjoy.


Calories 175, Total Fat 5.1g, Saturated Fat 2.3g, Cholesterol 1mg, Sodium 286mg, Total Carbohydrate 24.2g, Dietary Fiber 2.7g, Total Sugars 1.2g, Protein 9.4g, Calcium 118mg, Iron 3mg, Potassium 252mg