Asparagus Dill Tofu Quiche – Sharon Palmer, The Plant Powered Dietitian

Make a very plant-based quiche with a turmeric-infused tofu whip, and layers of veggies. This savory pie contains the goodness of asparagus, mushrooms, onions, and dill—all blended along with creamy herbed tofu. Simply pile it right into a crispy complete grain flax seed crust, and you’ve got a healthful, vegan meal set to impress! This Asparagus Dill Tofu Quiche is scrumptious and downright beautiful served for brunch, weekend breakfast, a particular dinner, vacation desk, or occasion meal.

Step-By-Step Information:

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Asparagus Dill Tofu Quiche (Vegan)

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• 
  Writer: The Plant-Powered Dietitian
• 
  Whole Time: 1 hour 10 minutes
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  Yield: 8 servings 1x
• 
  Food regimen: Vegan

Description

This vegan quiche is crammed with the goodness of asparagus, mushrooms, onions and dill, with a creamy herbed tofu mix in a crispy complete wheat flaxseed pastry crust.

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Complete Wheat Flax Crust:

Vegetable Filling:

• ½ tablespoon further virgin olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 ounces asparagus, chopped into 3-inch items
• 1 ½ cups mushrooms, sliced
• ¼ cup recent chopped dill
• ¼ teaspoon black pepper
• ½ teaspoon dry mustard
• 1 14-ounce bundle further agency tofu, drained
• ½ cup plant-based milk, unsweetened, unflavored
• 1/8 teaspoon crushed pink pepper
• 1/8 teaspoon nutmeg
• 1/2 teaspoon turmeric
• 2 tablespoons dietary yeast
• 1 teaspoon soy sauce
• Pinch sea salt (non-obligatory)

Topping:

• 1 cup cherry tomatoes, sliced in half
• 2 tablespoons complete grain bread crumbs
• 1 tablespoon chopped recent dill
• 1 teaspoon further virgin olive oil

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Directions

1. Preheat oven to 375 F.
2. To make Complete Wheat Flax Crust: Combine pastry flour, flaxseed and salt (non-obligatory) collectively. Stir oil and plant-based milk in with a fork to make a stiff dough.
3. Pat the dough right into a 10-inch pie or quiche baking dish. Pierce throughout with a fork and bake for 10 minutes and take away from oven.
4. Whereas crust is baking, put together Vegetable Filling: Warmth olive oil in massive sauté pan and sauté onions and garlic for 4 minutes. Add asparagus and mushrooms and saute for five minutes. Stir in dill, black pepper, and dry mustard. Take away from warmth.
5. Place tofu, ½ cup plant-based milk, pink pepper, nutmeg, turmeric, dietary yeast, soy sauce, and salt (non-obligatory) within the container of a blender and puree till easy.
6. Stir tofu combination into asparagus combination and mix effectively. Pour into the par-baked crust and return to oven (375 F). Bake for half-hour.
7. Put together Topping by assembling cherry tomato halves; in a small dish combine collectively breadcrumbs, dill, and 1 teaspoon olive oil.
8. Take away quiche from oven, prime with sliced cherry tomatoes (lower facet up) and sprinkle evenly with breadcrumbs and return to oven for quarter-hour.
9. Take away from oven, cool for about 5-10 minutes, and slice into 8 servings.

• Prep Time: 25 minutes
• Cook dinner Time: 55 minutes
• Class: Breakfast
• Delicacies: American

Key phrases: vegan quiche, asparagus quiche, spring quiche

For different plant-based breakfast concepts, try a few of my favorites:

Magic Banana Nut Pancakes
Coconut Cherry Darkish Chocolate Waffles
Scrambled Turmeric Tofu with Mushrooms and Greens