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Servings: 8
Calories: 239kcal
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
Here are a few tips I've picked up from making this quiche that'll help you get the best results.
- 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
Calories: 239kcal | Carbohydrates: 21g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 2g | Sodium: 163mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg
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