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Writer's pictureYiannoulla Burness

Creamy Asparagus Quiche

Updated: Nov 7

If you like the taste of asparagus you are sure to love this delightful savoury quiche. It is made with the earthy flavour of asparagus blended with a creamy custardy filling, baked in a flaky golden pastry crust.

This quiche has a plant based twist by using silken tofu and cashews to form an egg free base. Ideal for brunch, lunch or even a light dinner.

Serve warm or cold with a fresh salad.




EQUIPMENT

A high powered blender or thermo mix. 1 x 22cm -26cm round springform pan with removable bottom.


OVEN TEMPERATURE

Pre-heat oven to 180 degrees Celsius or 356 degrees Fahrenheit, 15 minutes before cooking pastry shell


PASTRY INGREDIENTS

1/2 cup wholemeal bakers flour

1 1/2 cup plain all purpose flour

200g vegan butter or margarine

1 teaspoon Himalayan pink salt

5 tablespoon cold water approximately


METHOD

* Place both flours in a bowl with salt, mix together with a fork.

* Add butter, rub into flour until mixture resembles fine bread crumbs.

* Gradually add water 1 tablespoon at a time. Mix with a fork until mixture starts to come together.

* Turn mixture out onto a floured surface and gently knead to form the dough.

* Wrap the dough in plastic wrap and let it rest for 20 - 30 minutes in the fridge.

* Remove dough from fridge and place between two sheets of baking paper or cling wrap or baking sheets.

* With a rolling pin roll out dough large enough to line the bottom and sides of the pan. Use the rolling pin dusted with flour to transfer the dough to the pan.

* Take the pastry and gently lower into your pie dish/pan use fingers to spread dough evenly on the surface and up the sides of dish.

* Place the dish back in the fridge for at least another 30 minutes then remove to bake or bake the pastry blind by placing a sheet of baking paper over the pastry and adding baking beads on top.

* Bake quiche crust at 180 degrees Celsius for 15-20 minutes or until the base is firm to touch and just starting to turn colour.

* Remove from the oven and place on a flat surface.

* Remove baking paper and beads.




CREAMY ASPARAGUS FILLING


130g or 1 cup of raw cashews

210 mls or 1 cup asparagus water (if using canned asparagus, if using fresh asparagus use cool distilled water)

300g silken tofu (water drained)

3 heaped tablespoons nutritional yeast flakes

1 tablespoon onion flakes

2 heaped tablespoons cornflour or thickening agent

1/4 - 1/2 teaspoon kala namak (black salt) * see note, or Himalayan salt to taste

1/4 teaspoon turmeric powder

3/4 of a massel cube (vegetable or chicken like stock cube)

1/4 + 1/8 cup of coconut cream

110g or 1 cup shallots finely sliced

425 g asparagus cuts


NOTE: Kala namak, volcanic rock salt also called (Black salt) is a light shade of pink with a strong egg like flavour. Add a little at a time as it strong tasting of salt




METHOD

* In a high powered blender add cashews, asparagus water, silken tofu, yeast flakes, onion flakes, cornflour, salt, turmeric, stock cube and coconut cream blend until silky smooth.

* Place asparagus cuts into a large bowl, keep some aside for the garnish. Pour over blended mixture and fold through gently to prevent asparagus breaking up.

*Take finely sliced shallots and arrange on the base of pre baked crust.

* Pour filling into pre baked quiche crust.

*Arrange asparagus cuts on top of filling.

* Return quiche to oven and continue baking at 180 degrees celsius.

*Check half way through cooking, turn pan around if needed for even cooking.

*After 45 minutes test doneness with a toothpick or skewer.

*Remove from oven when done.

*Set aside and let quiche rest for at least 25 minutes before moving to a serving plate.

*When serving slice with a sharp knife.









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