Asparagus, Mushroom and Spinach Quiche
This delicious, seasonal quiche is the perfect way to celebrate spring. We love making this recipe for a big group or baking one up on the weekend and enjoying it throughout the week. The colors are vibrant and it tastes like a spring picnic - what more could you ask for?
Check out more recipes from our friend Christie Lo!
1 egg, or flax egg (1 tbsp milled flax seeds + 2.5 tbsp water)
1 c almond flour
1 c whole wheat pastry flour
½ tsp salt
1 Tbsp sugar
¼ tsp black pepper
½ tsp dried parsley
½ c cold butter, or vegan butter
14 oz firm tofu, pressed for 30 minutes and drained
½ c garbanzo bean flour
¼ c nutritional yeast
½ tsp turmeric
½ tsp black salt
½ tsp sea salt
½ tsp smoked paprika
1 Tbsp cornstarch
1 ½ tsp dijon mustard
2 Tbsp lemon juice
½ c almond milk
1 Tbsp of coconut oil
1 yellow onion, finely chopped
8 oz mushrooms, sliced
1 c chopped asparagus + 5 whole asparagus stalks
3 garlic cloves, minced
A pinch or two red chili pepper flakes
1 Tbsp dried oregano
½ tsp black pepper
½ tsp sea salt
1 c spinach, chopped
¾ c cherry tomatoes, halved (set aside 10 halves)
Preheat the oven to 350°F. Line the bottom of a round 9-inch tart pan with parchment paper. A pie dish works as well. If you haven’t already, make your flax egg and press your tofu.
Whisk together the almond flour, whole wheat pastry flour, salt, sugar, black pepper and parsley. Add the flax egg. When adding the vegan butter, add them in small chunks. Cut the butter and flax egg into the crust mixture until the dough sticks together.
Crumble the pie crust mixture evenly over the tart pan. Press the crust mixture into the pan, starting from the middle of the base and then outwards towards the sides. Using a fork, poke some holes into the base of the crust.
Place a sheet of parchment paper over the crust and pour on some pie weights or dry beans. Blind bake the crust in the oven for 14 minutes. After 14 minutes, remove the pie weights/dry beans by picking up the sheet of parchment. Place the crust back in the oven and bake for another 6 minutes or until golden. Set the crust aside to cool. Increase the temperature of the oven to 375°F.
Divide the block of tofu in half. Crumble half of the tofu into a powerful blender or food processor. Add in the garbanzo bean flour, nutritional yeast, turmeric, black salt, sea salt, smoke paprika, cornstarch, dijon mustard, lemon juice and almond milk. Blend until all the ingredients are well incorporated and the mixture is smooth. Now, take the other half of your tofu and crumble it into the filling mixture. Pulse a few times, until the tofu is lightly mixed in (but not puréed). Set the tofu mixture aside.
Heat a large skillet over medium heat. Add 1 tbsp of coconut oil and sautée the onion for 2 minutes, until it starts to soften. Add in the mushrooms and sautée for about 4 minutes, until the liquid from the mushrooms start to evaporate. Add in the asparagus and garlic and sautée for 3 minutes, until softened. Stir in the red chili flakes, oregano, black pepper, sea salt, spinach and cherry tomatoes (make sure you reserve 10 halves for topping the quiche later). Cook until the spinach is wilted, about 5 minutes. Remove the sautéed vegetables from the heat.
In a large mixing bowl, stir together the tofu mixture and the sautéed vegetables until evenly combined.
Pour the quiche filling into the blink baked crust and spread it out evenly using a spatula. Use the remaining of your tomato halves and asparagus spears to top and decorate the quiche. Bake in the oven at 375°F for 35-40 minutes, until the filling is firm and the top is golden. Let the quiche cool for 20 minutes before serving.
Store any leftovers in an airtight container and refrigerate for up to 5 days.