Vegan Asparagus Quiche
Add Preferred SourceI love making Vegan Asparagus Quiche because it comes out so rich and delicious that I could eat the whole thing myself. The crust is buttery and perfectly golden, the filling is hearty and deeply savory with fresh asparagus and soft leeks running through every slice. And when you cut into it? It never fails to impress.
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I make this for weekend brunches, Mother’s Day, Easter, and spring gatherings because it’s fresh, beautiful, and always the dish everyone at the table talks about. It’s a great make-ahead, slices cleanly for a crowd, and works really well for meal prep too. If you happen to have leftovers, store them in the fridge for up to 4 days and reheat gently in the oven or enjoy at room temperature.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Asparagus Quiche with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you’re looking for a vegan quiche with asparagus that’s completely vegan and full of fresh spring flavor, this is the recipe to bookmark. The cook time is straightforward and every step is worth it for the result you get at the end.
Make the Crust
Preheat your oven to 400°F (200°C). In a food processor, pulse together the flour, sugar, and salt until the flour mixture looks combined. I use a food processor, which makes this step so much faster and easier than doing it by hand.
Add the cold vegan butter and pulse until the mixture looks like coarse crumbs. Pour the ice cold water one tablespoon at a time until the dough forms and just comes together, about 5 tablespoons.
If you want a naturally gluten-free pie crust, chickpea flour works as a swap for all-purpose flour here, though the texture will be slightly denser.
Chill and Shape the Dough
Shape the dough into a ball, wrap it tightly, and refrigerate for 30 minutes. Once chilled, roll it out into a 10-inch circle about ¼-inch thick and lightly grease your quiche pan or pie plate before pressing the dough in.
A non-stick ceramic pie dish with even heat distribution gives you that beautifully golden bottom crust without any sticking. You can also use a springform pan if that’s what you have on hand.
Trim any excess pastry from the edges, then line the crust with parchment paper if you’re blind baking with pie weights. Ceramic pie weights like this one keep the crust from puffing up and hold its shape perfectly during pre-baking.
Pre-bake for 10 minutes, remove from the oven, and lower the temperature to 350°F.
Blend the Tofu Filling
In a blender or food processor, combine the tofu, olive oil, turmeric, salt, pepper, and nutritional yeast. Blend until smooth and creamy, adding water as needed to reach a thick but spreadable consistency.
For a deeper umami flavor, add just a bit of soy sauce to the filling while blending. If you want that classic eggy flavor, swap regular salt for black salt, which mimics the sulfuric taste of eggs beautifully in any vegan quiche recipe.
Cook the Vegetables
Heat olive oil in a skillet over medium heat. I like using a nonstick large skillet because is gives me great heat control for getting those cooked vegetables perfectly tender without burning the garlic.
Add the asparagus spears and leeks and cook for 5 to 7 minutes until the veggies are tender. Stir in the garlic and cook for about 30 seconds until fragrant.
If you want to customize your favorite vegetables, red bell pepper, cremini mushrooms, or dried tomatoes all make delicious additions or swaps to the asparagus mixture. Remove from heat and fold the vegetables into the tofu mixture. You can also add garlic powder directly to the filling if you prefer a milder garlic flavor throughout.
Fill and Bake
Spread the filling evenly into the pre-baked crust and smooth the top with an offset spatula for a clean, even surface. Bake at 350°F for 30 to 40 minutes, or until the center is set. Let the quiche cool for 10 to 15 minutes before slicing.
Serve
Garnish with chopped chives if desired and serve warm or at room temperature. Enjoy!
If you’re taking it somewhere, I pack it to a round insulated pie carrier to keep it protected and easy to transport without the slices shifting.
Equipment
Ingredients
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon cane sugar
- ¼ teaspoon salt
- ½ cup cold vegan butter
- 5-8 tablespoons ice-cold water
For the Filling:
- 8 ounces firm tofu drained and patted dry
- ½ tablespoon olive oil
- ¼ teaspoon turmeric
- Salt and black pepper to taste
- 1 ½ tablespoons nutritional yeast
- 2-3 tablespoons water optional, for blending
For the Vegetables:
- 1 tablespoon olive oil
- 1 bunch asparagus chopped into ½-inch pieces
- ½ leek chopped
- 2 garlic cloves minced
Instructions
- Preheat the oven to 400°F (200°C).
- In a food processor, pulse together the flour, sugar, and salt. Add the cold vegan butter and pulse until the mixture resembles coarse crumbs. Add the ice water one tablespoon at a time until the dough comes together, about 5 tablespoons.1 ½ cups all-purpose flour, ½ teaspoon cane sugar, ¼ teaspoon salt, ½ cup cold vegan butter, 5-8 tablespoons ice-cold water
- Shape the dough into a ball, wrap, and refrigerate for 30 minutes. Roll it out into a 10-inch circle about ¼-inch thick, then press it into a greased pie pan.
- Pre-bake for 10 minutes, remove from the oven, and lower the temperature to 350°F.
- In a blender or food processor, combine the tofu, olive oil, turmeric, salt, pepper, and nutritional yeast. Blend until smooth and creamy, adding water as needed to reach a thick but spreadable consistency.8 ounces firm tofu, ½ tablespoon olive oil, ¼ teaspoon turmeric, Salt and black pepper, 1 ½ tablespoons nutritional yeast, 2-3 tablespoons water
- Heat olive oil in a skillet over medium heat. Add the asparagus and leeks and cook for 5–7 minutes until tender. Stir in the garlic and cook for about 30 seconds until fragrant. Remove from heat and fold the vegetables into the tofu mixture.1 tablespoon olive oil, 1 bunch asparagus, ½ leek, 2 garlic cloves
- Spread the filling evenly into the pre-baked crust and smooth the top.
- Bake at 350°F for 30–40 minutes, or until the center is set. Let the quiche cool for 10–15 minutes before slicing.
- Garnish with chopped chives if desired and serve warm or at room temperature.
Notes
- Drain and dry the tofu thoroughly: Press the tofu for at least 15 minutes before blending to remove as much moisture as possible, so the filling sets up firm and creamy rather than watery.
- Keep the butter cold: Cold vegan butter is what creates those flaky layers in the crust. If the dough feels warm at any point while you’re working with it, pop it back in the fridge for a few minutes before rolling.
- Don’t skip the chill time: Refrigerating the dough for 30 minutes before rolling keeps it from shrinking in the pan during pre-baking, so your crust holds its shape.
- Watch the garlic closely: Garlic only needs about 30 seconds in the skillet. It goes from fragrant to burnt quickly, so stir it in right after the asparagus and leeks are tender and pull the pan off the heat as soon as you smell it.
- Rest before slicing: Letting the quiche cool for 10 to 15 minutes after baking gives the filling time to fully set, so your slices come out clean instead of falling apart.
- Flash-freeze for meal prep: If you want to freeze individual slices, lay them on a baking sheet and freeze for 1 hour before transferring to a freezer bag. They won’t stick together and are easy to grab one at a time.
Nutrition
How to Store Leftovers
Let the quiche cool completely before storing, then cover the pan tightly with plastic wrap or transfer slices to an airtight glass container and refrigerate for up to 4 days. Reheat individual slices in the oven at 350°F for about 10 minutes or in the microwave for 60 to 90 seconds until warmed through.
To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag or container for up to 1 month. Thaw overnight in the fridge and reheat in the oven to bring the crust back to life.
What to Serve With Vegan Asparagus Quiche
A simple green salad dressed with lemon vinaigrette is one of my favorite things to serve alongside. The brightness cuts right through the savory filling and makes the whole meal feel really fresh and balanced. Roasted cherry tomatoes or a light cucumber salad work beautifully too.
For a heartier spread, serve it alongside some crusty bread, a bowl of fruit salad, or a warm bowl of soup. This pairs especially well with a light tomato basil soup or a chilled gazpacho if you’re setting up a spring or summer brunch table.
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