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HomeNutritionAsparagus Dill Tofu Quiche - Sharon Palmer, The Plant Powered Dietitian

Asparagus Dill Tofu Quiche – Sharon Palmer, The Plant Powered Dietitian



Make a totally plant-based quiche with a turmeric-infused tofu whip, and layers of veggies. This savory pie contains the goodness of asparagus, mushrooms, onions, and dill—all combined along with creamy herbed tofu. Simply pile it right into a crispy entire grain flax seed crust, and you’ve got a healthful, vegan meal set to impress! This Asparagus Dill Tofu Quiche is scrumptious and downright attractive served for brunch, weekend breakfast, a particular dinner, vacation desk, or get together meal.

Step-By-Step Information:

Mix flour, flaxseeds, olive oil and plant-based milk to make a pastry dough.
Pat pastry dough into the underside of a pie or quiche dish. Bake for 10 minutes.
Chop greens.
Sauté onions and garlic in olive oil.
Add mushrooms and asparagus and sauté. Add dill, black pepper and dry mustard.
Add tofu, plant-based milk, pink pepper, nutmeg, turmeric, dietary yeast, soy sauce, and salt to a blender and course of till easy.
Pour blended tofu combination into the vegetable combination.
Stir blended tofu into greens.
Pour tofu vegetable filling into the pie crust and easy floor with a spoon.
Bake for half-hour. Garnish with cherry tomato halves and breadcrumbs with dill and olive oil. Bake for quarter-hour.
Slice into 8 servings and luxuriate in.



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Asparagus Dill Tofu Quiche

  • Creator:
    The Plant-Powered Dietitian

  • Whole Time:
    1 hour 10 minutes

  • Yield:
    8 servings 1x

  • Weight-reduction plan:


This vegan quiche is full of the goodness of asparagus, mushrooms, onions and dill, with a creamy herbed tofu mix in a crispy entire wheat flaxseed pastry crust.

Complete Wheat Flax Crust:

Vegetable Filling:


  • 1 cup cherry tomatoes, sliced in half
  • 2 tablespoons entire grain bread crumbs
  • 1 tablespoon chopped contemporary dill
  • 1 teaspoon further virgin olive oil


  1. Preheat oven to 375 F.
  2. To make Complete Wheat Flax Crust: Combine pastry flour, flaxseed and salt (non-compulsory) collectively. Stir oil and plant-based milk in with a fork to make a stiff dough.
  3. Pat the dough right into a 10-inch pie or quiche baking dish. Pierce throughout with a fork and bake for 10 minutes and take away from oven.
  4. Whereas crust is baking, put together Vegetable Filling: Warmth olive oil in massive sauté pan and sauté onions and garlic for 4 minutes. Add asparagus and mushrooms and saute for five minutes. Stir in dill, black pepper, and dry mustard. Take away from warmth.
  5. Place tofu, ½ cup plant-based milk, pink pepper, nutmeg, turmeric, dietary yeast, soy sauce, and salt (non-compulsory) within the container of a blender and puree till easy.
  6. Stir tofu combination into asparagus combination and mix properly. Pour into the par-baked crust and return to oven (375 F). Bake for half-hour.
  7. Put together Topping by assembling cherry tomato halves; in a small dish combine collectively breadcrumbs, dill, and 1 teaspoon olive oil.
  8. Take away quiche from oven, prime with sliced cherry tomatoes (minimize facet up) and sprinkle evenly with breadcrumbs and return to oven for quarter-hour.
  9. Take away from oven, cool for about 5-10 minutes, and slice into 8 servings.

  • Prep Time: 25 minutes
  • Cook dinner Time: 55 minutes
  • Class: Breakfast
  • Delicacies: American

Key phrases: vegan quiche, asparagus quiche, spring quiche

For different plant-based breakfast concepts, take a look at a few of my favorites:

Magic Banana Nut Pancakes
Coconut Cherry Darkish Chocolate Waffles
Scrambled Turmeric Tofu with Mushrooms and Greens

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