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How to make:

Asparagus & Mushroom Vegan Quiche

This Asparagus & Mushroom Vegan Quiche is a delicious option for breakfast or brunch! It’s full of vegetables and plant protein to keep you satisfied.

Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
This Asparagus & Mushroom Vegan Quiche is a delicious option for breakfast or brunch! It's full of vegetables and plant protein to keep you satisfied.
Author:
Emilie
Yield:
6 1x
Rating: 4.5 from 12 reviews

Ingredients

Instructions

  1. Preheat oven to 350F. Lightly grease a medium cast iron skillet.**
  2. In a wok or large skillet, warm a little water or oil over medium heat. Add asparagus; cook for 4-5 minutes. Add mushrooms, tomatoes, and kale; cook for 5 more minute, until vegetables are tender.
  3. In a food processor or blender, add tofu, chickpea flour, nutritional yeast, soy sauce, thyme, oregano, turmeric, salt, and pepper. Blend until smooth.
  4. Remove vegetables from heat; pour in the tofu mixture and stir to combine. Pour the mixture into the skillet.
  5. Bake for 40 minutes. Remove; set aside for 10 minutes before serving.

Notes

*This gives the quiche a real eggy flavor. If you don’t have kala namak, you can use regular salt.

**I used a 9-inch cast iron skillet, but I think it would also work in a skillet that is a little bigger. You can also use a glass pie dish.