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Servings: 8
Calories: 239kcal
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
Here are a few things I've learned from making this quiche that will help yours turn out perfectly.
- 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
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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