Asparagus and Mushroom Quiche
Quiche with asparagus, mushrooms, olives and peppers, with a tofu filling in a crispy puff pastry base
LUNCH/DINNER
Total
35min
Prep
15min
Cook
20min
Servings:servings
For the Tofu Filling:
- 300 grTofu
- 150 grSoy cream
- 100 grPlant-based milk
- 1 tbspBlack salt (kala namak)
- 1 tbspGarlic powder
- 1 tbspOnion powder
- 1 tbspSmoked paprika
- 1 tbspTurmeric
- Salt to taste
For the Base and Remaining Filling:
- 1Pack of vegan puff pastry
- 250 grAsparagus
- 0.50Bell pepper
- 300 grChestnut mushrooms
- 0.50 tinSliced black olives
- Garlic powder to taste
- Onion powder to taste
- Smoked paprika to taste
- Salt to taste
- Black pepper to taste
Asparagus and Mushroom Quiche
Quiche with asparagus, mushrooms, olives and peppers, with a tofu filling in a crispy puff pastry base
LUNCH/DINNER
Total
35min
Prep
15min
Cook
20min
Servings:servings
INGREDIENTS
For the Tofu Filling:
- 300 grTofu
- 150 grSoy cream
- 100 grPlant-based milk
- 1 tbspBlack salt (kala namak)
- 1 tbspGarlic powder
- 1 tbspOnion powder
- 1 tbspSmoked paprika
- 1 tbspTurmeric
- Salt to taste
For the Base and Remaining Filling:
- 1Pack of vegan puff pastry
- 250 grAsparagus
- 0.50Bell pepper
- 300 grChestnut mushrooms
- 0.50 tinSliced black olives
- Garlic powder to taste
- Onion powder to taste
- Smoked paprika to taste
- Salt to taste
- Black pepper to taste
INSTRUCTIONS
For the Tofu Filling:
- 1In a tall container, add the tofu, soy cream, plant-based milk, spices and salt. Blend with a hand blender until smooth and creamy. Set aside.
For the Base and Remaining Filling:
- 1In a frying pan, sauté the asparagus, pepper and mushrooms in a drizzle of olive oil. Add the seasonings and stir until the vegetables are soft.
- 2Line a quiche dish with the puff pastry. Spread the sautéed vegetables and black olives over the base (some mixed in, some on top).
- 3Pour the tofu filling over the vegetables, spreading evenly.
- 4Bake at 250°C for about 15–20 minutes, until the surface is golden.
- 5Leave to cool slightly before slicing.
NOTES
- This recipe was inspired by a recipe from Veggie Kit (https://www.avp.org.pt/receitas/quiche-de-espargos-cogumelos-eryngii-e-tomate-seco/)