Tag Archives: quiche

Potato, Spinach, and Summer Squash Gratin AND Becky’s Famous Roasted Asparagus!

My non-vegan friends are often curious about what I can and can’t eat.  “I’d miss eggs!”  “I couldn’t do without cheese!” are the most common responses.  I admit, the first month of being vegan, I did miss both.  But now with recipes like this, those cravings are a thing of the past.  I found myself drooling just now while editing the images for this post.


Today’s post is based on this recipe from The Fat Free Vegan.  A few weeks ago, I made it very similarly to the original, subbing broccoli and kale for the broccoli rabe (because that’s what was in the fridge!).  It was love at first frittata-y, gratin-y, quiche-y bite, and I knew I’d found more than a recipe; I’d found a method I could apply to many of my former egg custard type recipes.  Oh stratas, how I’ve missed you!  Anyway, if you’re already vegan, you probably have what you need in your fridge.  Sub in whatever veggies you like/have on hand.  The potatoes make it hearty and filling, so I’d recommend keeping them to serve this as a main dish.


For the Gratin:

  • 1 pound small red potatoes, cut into 1/2 inch cubes
  • salt and pepper to taste for each layer
  • a small package of baby spinach, blanched
  • 1 smallish yellow squash, cut into half-moons and steamed
  • 1 smallish zucchini, cut into half moons and steamed
  • 1 (12 oz) package extra firm tofu, drained but not pressed of all its liquid
  • 1/4 cup to 1/2 cup plain non-dairy milk
  • 1 clove garlic, minced or pressed
  • 2 TBSP nutritional yeast
  • 1 heaping TBSP potato or corn starch
  • 1/4 tsp onion powder
  • 1/8 tsp turmeric
  • 3/4 tsp salt
  • 1/8 tsp chipotle chile powder
  • 1 tsp dried basil or 2 tsp fresh chopped basil

For Becky’s Famous Roasted Asparagus:

  • 1 pound trimmed asparagus
  • cooking spray
  • sea salt

Preheat oven to 400F, and spray a 2 qt casserole or gratin dish.  Wash and cut the potatoes into 1/2 inch cubes and arrange in a single layer on a parchment- or silpat-lined baking sheet.  Bake for 20 minutes, stirring once after 10 minutes.  Remove from oven and set aside until ready to assemble your gratin.

chop and bake potatoes

While potatoes bake, cut squash into half-moons and steam until tender-crisp, about 5 minutes.  Blanch the spinach in boiling water until just wilted and drain.

slice and steam squash

In a blender, combine the remaining ingredients and process until smooth and pourable, adding additional non-dairy milk as needed.

tofu etc in blender

Assemble the gratin, starting with the potatoes.  Sprinkle with salt and pepper.

layer potatoes first

Next, layer on the spinach, season with salt and pepper.

layer blanched spinach

Then layer the squash on top of the spinach.  Separate by color if you like or mix them.  Again, sprinkle salt and pepper.

layer steamed squash

Pour the tofu mixture over the top, and using a spoon, gently move the veggies around without mixing the layers to allow the tofu mixture to get in between.  Smooth the top.

pour tofu mixture

Bake 40-50 minutes, until the liquid has thickened, feels firm and is golden brown on top.  Let it rest for 10 minutes before serving.

bake til firm and golden

While the gratin bakes, prepare Becky’s Famous Roasted Asparagus.  Lay trimmed asparagus in  single layer on a parchment- or silpat-lined baking sheet.  Spray with cooking spray and sprinkle with sea salt.  While the gratin rests, bake the asparagus for 10-15 minutes–until you can smell it and the tips start to brown.

spray, salt and roast asparagus

Serve up wedges of gratin with roasted asparagus on the side.  OMGosh, so, so yummy!  The smooth, gooey, almost cheesy texture and consistency of the gratin is very reminiscent of those eggy, custardy favorites.  The asparagus is a favorite around here, especially in the spring when it can be stalked and harvested in the wild in the fields between Becky’s and my house.  Her method also works with green beans (I added pressed garlic–yum!), and Brussels sprouts.


My son, currently not-vegan, thought the squash version was better than the broccoli version and suggested it would also be yummy for breakfast.  And it was!  He had his with an over-easy egg and cheese on top, Michael and I enjoyed it as is.  (Michael’s with hot sauce, as usual!)


What will be in your gratin/quiche/fritatta/strata?!





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Filed under breakfast, comfort food, dairy-free, dinner, Garden produce, Gluten-free, lunch, Potluck, recipe, Vegetarian

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.


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.


  • 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.


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


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.   🙂


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

Basic Quiche (YOU make it yummy!)

My good friend Carol messaged me the other day, suggesting this blog needed a quiche recipe.  Quiche tends to be a spring menu item for me, and now that it’s spring…..well, quiche is definitely somethin’ yummy! 

A quiche is basically an egg and cream custard baked in a pastry crust.  The custard can welcome an almost endless array of meats, veggies and cheeses.  Learn the basic recipe, check what’s in the garden, fridge or freezer, and you’ve got dinner!  Or lunch!  Or breakfast!

Asparagus is coming up in the fields around here and I was able to harvest enough today to inspire a ham and asparagus quiche!

Before we get started, have a look at how pretty these eggs are!  I have a new local, fresh farm egg connection.  The eggs are variable in size, shape and color, with bright orange-yellow yolks.  The difference in flavor between the pale-yolked grocery store eggs and these eggs is like the difference between an Egg McMuffin and Eggs Benedict.  Definitely worth finding your own fresh egg connection!  Also check out the beautiful pottery tray the asparagus are resting in–made by a former student–now a friend, Marie.  I love pottery, especially when I know the potter!   

For one 8-9 inch quiche:

  • 3 large eggs 
  • 1 1/4 cup heavy cream  (Really worth it for the yummy factor!)
  • 1/4 tsp pepper
  • 1/8 tsp ground nutmeg  (I grate mine fresh using the little grater in the photo.)
  • 1/2-1 cup grated gruyere  (Gruyere gives you a classic quiche flavor, but any cheese is yummy, especially a cheese that pairs well with other flavors you add.)
  • 1 pre-made pie crust–I like the store-brand rolled up kind.  Making your own crust would be uber-yummy, but pre-made makes a quiche do-able after work on a week night!
  • 1 cup add-ins if desired–I used 1/2 cup diced pre-cooked ham and 1/2 cup chopped, steamed asparagus.  (Always steam or parboil any veggies used in a quiche before adding them, and pre-cook any meat.) 

Leave a wrapped, rolled pre-made pie crust out on the counter for 1/2 hour prior to starting your quiche.  Preheat oven to 375 F. 

Gently unroll pie crust over the top of a 8-9 inch pie or quiche pan.  (The pan in the picture is an actual quiche pan–a gift from when quiche was popular in the eighties!)  Center the crust, roll the edges down and crimp them along the edge for a pretty quiche.

Place half of the gruyere in the bottom–on top of the crust.

Add a TBSP of flour to any add-ins and lightly combine.  (This will help your add-ins stay evenly dispersed in the quiche, rather than sinking to the bottom.)  Add them to the quiche.

Whisk cream, eggs, pepper and nutmeg together until eggs are completely broken up and well blended.  Pour into quiche shell, over any add-ins.


Top with remaining cheese.  Bake 45 minutes–until quiche is golden brown and a knife inserted in the middle comes out clean.  Let rest for 5 minutes, cut into 6 or 8 wedges and serve!

A package of pre-made pie crusts usually has two rolls.  I decided to make a second quiche so we’d have leftovers for breakfast tomorrow.  It only took me 10 minutes to cut up and steam a cup of broccoli and assemble a second quiche.  I added it to the oven with the first quiche, re-setting the timer for an additional 10 minutes when the first quiche was finished.

Both were yummy, no one could pick a favorite–even though one was vegetarian!  These are a couple of our favorite flavors for quiche, but there are so many other possibilities as spring moves to summer and the garden has more options–“everything in the garden” quiche is a summer favorite around here.  BFF Becky makes a killer quiche with cooked chorizo, green chili and cheese.  I’ve stolen the recipe and made it myself–yummy!  What flavor will YOUR quiche be?

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Filed under breakfast, dinner, lunch, recipe, Vegetarian