Crustless Vegan Asparagus Quiche

Asparagus is my absolute favorite spring-time veggie.  It grows wild on our property, but won’t be up for a while yet.  Lucky me, though-it has started appearing in the grocery store!  Hurray!  But….quiche always comes to mind when I see asparagus–what’s a vegan to do?  You go to your new friends, the authors of vegan cookbooks and blogs and get a tasty solution!  While this quiche is not exactly the same as a custardy quiche, it has the eggy-cheesy yum factor of  quiche.  Enough that I crave the leftovers as much as I ever did.  Served up with a savory tomato soup, it’s one satisfying meal.  Happy, happy tummy.

yum3

This recipe is now a go-to when I have tofu in the fridge; it’s adapted from The Everyday Happy Herbivore‘s Greens Quiche.

ingredients

  • 1 lb firm or extra-firm tofu, drained
  • 1/4 cup nutritional yeast
  • 1/4 cup corn starch
  • 1 1/2 TBSP Dijon mustard
  • 1 TBSP lemon juice
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp red pepper flake (optional)
  • 1/2 pound asparagus, trimmed, cut into bite-sized pieces and steamed (half of the bunch shown)
  • 1 large shallot, chopped and sauteed  ( I have 5 little ones from last years’ garden–I have a tendency to use the big ones up first.)

Preheat oven to 350F.  Lightly spray a shallow 8 or 9 inch pie pan with cooking spray, set aside.

Prepare and steam the asparagus, saute the shallot in a couple TBSP veggie broth until soft and translucent.

Combine everything else in a food processor.

everything but asparagus and shallot

Blend until smooth, scraping down the sides as needed.

blend til smooth

Remove the blade and stir in steamed asparagus and sauteed shallot.

add asparagus and shallot

Pour and spread evenly into the prepared pie pan.

pour into prepared pan

Bake 30-40 minutes; until golden and firm in the center.  (Not mushy)  Allow to cool 10 minutes before cutting.

bake

Cut into 6-8 wedges and dish it up!  Very quiche-y, super yummy paired with this savory tomato soup.

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So wonderful warmed up the next day.  You’ll be so glad you made it.  Especially when you know 1/6 of the quiche costs you only 84 calories with only 1.2 grams of fat, 10.7 grams carbs and a whopping 9.2 grams of protein!  (A regular egg and cheese asparagus quiche comes in at 260 calories with 17 grams of fat, 18 carbs and 7 grams of protein.)  Happy tummy and healthy me.   🙂

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4 Comments

Filed under comfort food, dairy-free, dinner, Garden produce, lunch, recipe, side dish, Vegetarian

4 responses to “Crustless Vegan Asparagus Quiche

  1. Sharon H.

    Can you make this without the nutritional yeast? I’m not familiar with it, or cooking with it, so I don’t know its properties or what it adds to the recipe. Thanks! 🙂

    • You could make this without the nutritional yeast, but it would impact the flavor. Nutritional yeast is a non-active yeast that imparts a cheese-like flavor that I love in tofu-based recipes that mimic eggs. You can find it in the bulk food section of a natural foods market. 🙂

  2. Ghenka

    Delicious! I followed the recipe to a T and the family loved it – even the picky teenager! This will definitely be one made often here!

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