Air Fryer Vegan Asparagus Quiche
Add Preferred SourceAir Fryer Vegan Asparagus Quiche has become one of my favorite things to make when asparagus is fresh and in season. The crust is flaky and golden, the tofu filling is smooth, silky, and rich with a warm turmeric color, and the tender asparagus and leeks folded throughout make every slice feel wholesome and full of flavor. Slice into it and every piece is clean, set, and absolutely beautiful.
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It’s my go-to for spring gatherings, Easter, Mother’s Day and weekend brunches when I want something that feels a little more elevated than the usual. It’s also a dream for making ahead because the flavors only get better the next day. Store covered for up to 4 days in the fridge and reheat slices in the air fryer before serving.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer 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.
Making this quiche is easier than it looks, and the air fryer does most of the heavy lifting once the prep is done.
Make the Pastry Crust
Preheat your air fryer to 350°F (180°C). Place the flour, cane sugar, and salt in a food processor and pulse a few times to combine. A food processor makes this step fast and effortless.
Add the cold vegan butter and pulse until the mixture resembles coarse crumbs. Pour in the ice-cold water one tablespoon at a time, pulsing as you go, until the dough just comes together. You’ll likely need around 5 tablespoons.
Rest and Pre-Bake the Crust
Shape the dough into a ball and wrap it tightly. Refrigerate for 30 minutes to let it firm up. Once rested, roll it out into a 10-inch circle about ¼-inch thick on a lightly floured surface.
Press it into your air fryer-safe pie pan, then cook at 350°F for 8–10 minutes, until it’s lightly golden and set. I love using my ceramic pie dish for this because it fits perfectly and makes the whole process so much easier.
Blend the Tofu Filling
While the crust cools, add the firm tofu, olive oil, turmeric, salt, black pepper, and nutritional yeast to a high-speed blender or food processor. Blend until completely smooth and creamy, adding a splash of water as needed to reach a thick but spreadable consistency.
Cook the Vegetables
Heat the olive oil in a skillet over medium heat. Add the chopped asparagus and leeks and cook for 5–7 minutes until tender.
Stir in the minced garlic and cook for about 30 seconds until fragrant. Remove from heat, then fold the cooked vegetables into the tofu mixture until evenly combined.
Fill and Air Fry the Quiche
Pour the filling into the pre-baked pie crust and smooth the top with a spatula. Cook at 320°F for 25–30 minutes, or until the center is set and no longer jiggly, and the edges are golden brown. I use my instant-read thermometer to confirm that the center is fully cooked.
Cool and Slice
Let the quiche cool for about 10 minutes before slicing. My pie cutter and server give me clean, even slices without disturbing the filling.
Serve and Enjoy
Slice and serve warm or at room temperature. It’s delicious on its own or alongside a light salad and crusty bread.
If you’re taking this dish somewhere, let it cool completely first and use a hard-sided cake carrier to keep it protected and easy to transport.
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 air fryer to 350°F (180°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 it, and refrigerate for 30 minutes. Roll it out into a 10-inch circle about ¼-inch thick, then press the dough into an air fryer-safe pan and cook for 8–10 minutes, until lightly golden.
- 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
- Pour the filling into the pre-baked crust and smooth the top. Cook at 320°F for 25–30 minutes, or until the center is set.
- Let cool for about 10 minutes before slicing and serving.
Notes
- Keep the butter cold: Cold vegan butter is what gives the crust its flaky texture. If it starts to soften while you work, pop the bowl back in the fridge for a few minutes before continuing.
- Don’t skip the chill time: Resting the dough in the fridge for 30 minutes relaxes the gluten and prevents the crust from shrinking during the blind bake. It’s worth the wait.
- Drain and dry the tofu well: Press the firm tofu and pat it dry before blending. Too much moisture in the filling can prevent the center from setting properly.
- Cook the vegetables until tender: Giving the asparagus and leeks the full 5–7 minutes in the skillet means they won’t release excess water into the filling during the air fry.
- Check the center before pulling it out: The quiche is done when the center no longer jiggles when you gently shake the pan. If it’s still wobbly at 25 minutes, give it the full 30.
- Freeze slices individually: Let the quiche cool completely, slice it, then freeze the pieces on a flat tray for about an hour before transferring to a freezer container. They won’t stick together so that you can grab one at a time.
Nutrition
How to Store Leftovers
Let the quiche cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. I store mine in an airtight glass container to keep it fresh.
To reheat, pop individual slices back into the air fryer at 300°F for a few minutes until warmed through, which helps bring back some of the crust’s texture. For longer storage, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container.
They’ll keep in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.
What to Serve With Air Fryer Vegan Asparagus Quiche
A simple green salad with a light lemon vinaigrette pairs beautifully with a slice of quiche, keeping the meal fresh and balanced. Roasted cherry tomatoes or a side of sautéed mushrooms also work really well alongside it.
For a fuller brunch spread, serve it with crusty sourdough bread, a fruit salad, or roasted potatoes. A hot cup of herbal tea or a fresh juice rounds everything out nicely.
More Easy Recipes for You to Try at Home
If you loved this quiche, here are more easy vegan air fryer recipes you’ll enjoy.
