Craving a fancy-schmancy French bistro meal from the comfort of home? Nab some asparagus while you can, and give our Vegan Asparagus Quiche a whirl!

Asparagus Quiche [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

6

Cooking Time

85

Ingredients

  • 1 (9-inch pre-formed) deep-dish vegan pie crust
  • 1/2 tablespoon extra virgin olive oil, plus an additional 1/2 tablespoon, divided
  • 2 tablespoons shallots, minced
  • 1/2 pound asparagus, chopped (reserve 6 whole spears for topping)
  • 3 cloves garlic, minced
  • 1/2 teaspoon fresh thyme
  • 1/2 cup peas (reserve 2 tablespoons for topping)
  • 1/2 cup greens of choice (spinach, kale, etc.)
  • 1 tablespoon Dijon mustard
  • 1 cup non-dairy milk
  • 3/4 cup vegan egg substitute
  • Pinch of nutmeg
  • 1 cup grated vegan parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly cracked pepper
  • Microgreens, to garnish (optional)

Preparation

  1. Par-bake pie crust according to package instructions. Pre-heat oven to 325° F (163° C).
  2. Cook the vegetables: Meanwhile, heat olive oil over medium heat in a pan. Add shallots and cook 1 minute. Add asparagus, garlic and thyme, and cook 2 minutes. Add peas and greens and cook until greens are just wilted. Add salt and pepper and set aside.
  3. Prepare “egg” mixture: Whisk together milk, JUST Egg, dijon mustard and nutmeg.
  4. Assemble the quiche: Sprinkle the cheese over the crust. Layer the vegetables over the cheese, and pour the egg mixture over the vegetables. Bake for 1 hour. In the last 15 minutes of baking, sauté the remaining whole asparagus spears in the remaining 1/2 tbsp of olive oil over medium-high heat for 3-4 minutes. Press asparagus spears into finished quiche, sprinkle over the remaining green peas, and garnish with microgreens (optional).


About The Author

Val & Mani Latifi

See My Recipes

Val and Mani Latifi run Plant-Based Passport—a food and travel blog. They live in Houston with their crazy rescue pug Mango. Practicing attorneys by day, they’ve traveled to thirty-three countries and five continents. Travel informs and inspires their cooking. The two of them recreate and veganize dishes they’ve sampled abroad, as well as dishes they grew up eating.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.