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Make this vegan quiche for brunch! This vegan asparagus quiche is packed with veggies and plant-based protein to keep you feeling satisfied.
this RECIPE
Asparagus & Mushroom Vegan Quiche
Believe or not, I’m definitely a savory> sweetperson. I could definitely live without dessert as long as I had super hearty, satisfying meals. I know some of you chocoholics right now are like WHAT?! Blasphemy.
But it’s true. Even though I love my fruity oats, and the occasional vanilla cake, my tastebuds would much rather have something savory. Give me a comforting meal and I’ll be one happy human.
If you’re like me and you prefer savory foods as a vegan, then you know the struggle with breakfast. Most of my breakfasts are usually sweet like smoothies or oatmeal. There’s always avocado toast, but I feel like I reach for that on default for an easy vegan savory breakfast option. Sometimes you just want something fun AND savory!
On my mission to be a little bit more creative than avocado toast every dang morning, I started brainstorming things I could make that met my breakfast requirements. It has to
- Keep me satisfied for a few hours
- Be easy to make that morning or prep ahead of time
- And be absolutely delicious – no exceptions
So far I’ve thought of toast (duh), savory oatmeal, breakfast burritos, tofu scramble, and finally, this vegan quiche!!! I know what you’re thinking – “there’s no way this is simple to make!” Well my friends, would you believe me if I told you it just takes just 5 steps and 50 minutes? Get ready for all your vegan brunch dreams to come true!
Ingredients for This Vegan Asparagus Quiche
You’ll need just a few simple ingredients plus some fresh vegetables to make this vegan quiche. It’s spring, so I really wanted to make a vegan asparagus quiche and get in some bright green veggies, but you really can use whatever vegetables you want – I think bell peppers would be delicious!
For the “eggy” mixture, we’re using a combo of silken tofu + chickpea flour – two things I usually always have in my pantry. While you’re at the store getting some silken tofu for this recipe, just do yourself a favor and get a couple packages so you can make this chocolate pudding pieand vegan cheesecake (those are for all of my sweet-tooth readers). Silken tofu is SO versatile!
Here’s everything you’ll need to make this vegan asparagus quiche:
- Veggies. We’re using asparagus, mushrooms, tomatoes and greens.
- Silken tofu. Firm or extra-firm tofu won’t give you the smooth consistency we’re looking for, so be sure to grab silken tofu.
- Chickpea flour. This will work with the tofu to create the filling for our quiche.
- Nutritional yeast. Aka vegan gold. This will help your vegan quiche taste slightly cheesy and add a lot of umami flavor.
- Soy sauce. This will help add depth of flavor and season your filling.
- Spices. We’re using turmeric, ground thyme, oregano, pepper and kala namak, or black salt. The kala namak is what creates the eggy flavor, so I highly recommend using it in this recipe. If you can’t find it, you can sub in regular salt or more soy sauce.
How to Make a Vegan Quiche
The recipe is fairly simple (just how I like my recipes!). All that’s required is to sauté your veggies, blend up the “eggy” mixture, then bake! We’re not making a crust because I like who the quiche mixture crisps up on its own in the pan, but you could totally make a vegan pie crust and bake the filling in it if you’d like!
There are just 5 simple steps to make this vegan quiche:
- Prep your cast iron skillet or pie plate with a light coating of oil and preheat your oven to 350F
- Sautee your veggies, starting with the asparagus on its own for about 5 minutes, then add your mushrooms, tomatoes, and greens and cook for another 5 minutes
- Make the filling by blending tofu, chickpea flour, nutritional yeast, soy sauce and all your seasonings in a food processor or blender
- Pour your vegan quiche mixture directly into the pan with the cooked vegetables and mix it up
- Bake for 40 minutes, then allow your vegan quiche to rest for 10 minutes before serving
Tips for Make the Best Vegan Asparagus Quiche
I know it may feel a little intimidating to make a homemade vegan quiche, but it’s much simpler than you might be thinking! Here are a few tips to make the best vegan quiche!
- Don’t skip the kala namak. The key to making your quiche taste eggy is the black salt. You won’t achieve the same flavor without it. I know it’s an extra ingredient to buy, but you won’t regret it.
- Use silken tofu. Firm or extra-firm tofu won’t blend up quite as smoothly as the silken tofu does. If you like a texture that’s more reminiscent of scrambled eggs then you could try using a firmer block, but I highly recommend trying it with silken tofu first.
- Try making a crust! Thanks to the chickpea flour in this recipe, this vegan quiche forms a bit of a crust on its own when baked in a cast iron skillet, but if you want to go the extra mile you could totally make a crust! I love this vegan pie crust from Nora Cooks.
- Use a 9-inch skillet. I found that the volume of the quiche batter made by this recipe bakes best in a 9-inch cast iron skillet. You can try it with different sized dishes, but keep an eye on your quiche while it’s in the oven – you may need to adjust the bake time based on the size of your dish. A larger dish may require less time in the oven because your vegan quiche will be thinner.
- Swap out your veggies. You can truly use any veggies you like, so get creative here! Frozen also works just as well, but be sure to thaw and drain them thoroughly first to avoid adding excess moisture to your quiche.
More Vegan Asparagus Recipes
Asparagus is in season from March to June in the US, so time to get all the asparagus goodness in my friends! Grab a bunch the next time you see it at the store and try some of these other vegan asparagus recipes!
- Creamy Lemon Asparagus Pasta by Rainbow Plant Life
- Asparagus Soup by Love and Lemons
- Vegan Asparagus Risotto by Vibrant Plate
- Perfect Roasted Asparagus by Minimalist Baker
- Vegan Ricotta and Asparagus Galette by Good Food Baddie
How to make:
Asparagus & Mushroom Vegan Quiche
This Asparagus & Mushroom Vegan Quiche is a delicious option for breakfast or brunch! It’s full of vegetables and plant protein to keep you satisfied.
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Author:
Emilie
Yield:
6 1x
Rating: 4.5 from 12 reviews
Print the recipe
Ingredients
- 2 cups asparagus, chopped
- 8 ounces mushrooms, sliced
- 1 cup tomatoes, chopped
- 2 cups kale or spinach, chopped
- 1 12.3-ounce package silken tofu
- 1 cup chickpea flour
- 1/4 cup nutritional yeast
- 2 tablespoons soy sauce
- 1 teaspoon ground thyme
- 1 teaspoon ground oregano
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon kala namak (black salt)*
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350F. Lightly grease a medium cast iron skillet.**
- In a wok or large skillet, warm a little water or oil over medium heat. Add asparagus and cook for 4-5 minutes. Add mushrooms, tomatoes, and kale; cook for 5 more minute, until vegetables are tender.
- In a food processor or blender, add tofu, chickpea flour, nutritional yeast, soy sauce, thyme, oregano, turmeric, salt, and pepper. Blend until smooth.
- Remove vegetables from heat; pour in the tofu mixture and stir to combine. Pour the mixture into the skillet.
- Bake for 40 minutes. Remove; set aside for 10 minutes before serving.
Notes
*This gives the quiche a real eggy flavor. If you don’t have kala namak, you can use regular salt.
**I used a 9-inch cast iron skillet, but I think it would also work in a skillet that is a little bigger. You can also use a glass pie dish.
April 11, 2022
Tagged with:
Breakfast Dinner Gluten Free Grain Free kale mushrooms Nut Free spinach tofu
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69 comments
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69 comments
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Emily says: Wow I was seriously impressed when I saw the title 'quiche' on this; it looks exactly like a regular quiche. I love how vegans are so innovative at thinking up the coolest substitutions to make popular dishes without any animal products. My mom is definitely a savory over sweet person so I can understand that preference!
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Emilie says: It definitely encourages me to think outside of the box in the kitchen. :)
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Sarah | Well and Full says: I'm definitely more of a savory person, so this quiche is speaking to me!! I would gobble this delicious dish right up :)
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Emilie says: You would love it!!! Savory > sweet any day.
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Priti Maniar says: Wow, I love quiches n was looking for a vegan version. I will definitely try it. Thank you soooo much. Could you please help me with other vegetable options? Thank you once again
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Emilie says: Hope you try this soon! I'd look around the rest of my site for lots of vegetable recipes.
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Priti Maniar says: Thank you for your reply. What I meant was what kind of other vegetable I can add instead of asparagus n mushroom?
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Emilie says: Oh I'm so sorry! I really think any vegetables will work out. Just make sure you're using an equal amount! Bell peppers, broccoli, Brussels sprouts, etc.
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Priti Maniar says: Thank you
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Cassie Autumn Tran says: Ooh, Oh She Glows is my favorite! I've tried making her baked oatmeals, and they were AMAZING. I need to try some of her dessert recipes as well! This vegan quiche looks absolutely incredible. Now I need to get my hands on garbanzo bean flour!
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Emilie says: Ah I'll have to try some of her baked oatmeals. She is the OG! Garbanzo bean flour is seriously my obsession. I love it for savory pancakes!
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Tamara says: I'm a savory person, and would LOVE to see a vegan breakfast sandwich that mimics a McDonald's Sausage Egg McMuffin. Thanks.
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Emilie says: Such a good idea!!! I will definitely get to work on that. Keep the suggestions coming!
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Laura says: Hello. Do I discard or use the liquid in my tofu container? Do I use soft, firm, or extra firm tofu? Thanks for clarifying!
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Emilie says: Discard the liquid! You'll want to try to get silken tofu for this recipe - it's shelf-stable and should be in the ethnic aisle of your grocery store. I used the Mori-Nu brand!
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DK says: What level of firmness in the silken?
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N says: Thank you for sharing this! I would like to leave out the tofu and instead use an equal amount of chickpea flour--can this work?
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Emilie says: I haven't tested that, so I can't say for sure! Let me know if it works.
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Emilie says: I usually use extra firm or lite firm! I like the Mori Nu brand.
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Milissa says: Yasssss! Thank you, so delicious! The veggies go so well together. I used broccolini and added garlic powder to the tofu mix. Next time I think I will experiment in seeking a more eggy and less dense texture by: halving the chickpea flour and using 50% silken tofu and the other 50% firm. Wish me luck!
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Emilie says: Ooh love the broccolini! Let me know how your experiment goes. I want to try that too!
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Toni says: What can be substituted if you can't eat soy?
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Emilie says: I haven't tried any substitutions, so I can't say for sure. You could try adding another 1/2 - 3/4 cup chickpea flour and adding a touch of liquid as needed to make the batter blend. Again, I do not if this will work.
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Ellen says: THIS looks amazing! Do you think you could prepare ahead of time without cooking, and keep in fridge overnight so it’s really ready to go in the morning?
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Madeline says: Hi there! I’m so excited to try this, looks delicious. Do you think I could use a springform pan instead? Would I need to adjust the cooking time? Thank you! Happy holidays!
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Emilie says: I think that would definitely work! You shouldn't have to adjust cooking time, but I would just keep an eye on it and let it fully cool and firm up before you remove it from the pan.
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Jackie says: How does this recipe store? I am the only vegan in the house and would love to store this for a weeks worth of breakfast.
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Emilie says: It'll store in the fridge for 4-5 days! It also freezes great, so feel free to save some extra for the freezer and defrost when ready to eat.
See AlsoThe BEST Vegan Mashed PotatoesReply
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Valarie Smith says: Try using Kala Namak (black salt, not actually the color black, and usually found in Indian/Middle Eastern grocery stores. It has an "egg" flavor that really kicks tofu "egg" dishes to the next level!! Will definitely try it in this recipe and report back!
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Emilie says: I finally got another container of black salt so I will definitely try it in the quiche soon! Thanks, Valarie!
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Chris says: New to vegan recipes so sorry if this is a dumb question, but what do vegans use to grease a pan?
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Emilie says: Not a dumb question at all. :) Just plain ole' oil! Any kind you have that's good for high heat (canola, avocado, etc.). Liquid or spray!
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Chris says: My go-to shop didn't have any chickpea flour in stock so I tried with buckwheat flour but it made the quiche a bit too heavy, so might try a different substitute if I can't get it again next time or maybe use slightly less buckwheat. Also, I used extra firm tofu which may not have helped. Still tasted good though and will definitely give this another go and hope it will turn out even better next time!
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Emilie says: Hope you get to try it again soon! I will say silken tofu does make it much smoother.
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Meagan says: This recipe looks so simple & delicious! Is chickpea flour absolutely necessary? or can it be substituted for something else? TIA!
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Emilie says: I haven't tried anything else so I can't say for sure. Chickpea flour has a unique texture, but if you try something else, let me know how it turns out!
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Amy Nauta says: I made this last night, now I will have breakfast all week! So delicious! Thank you!
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Emilie says: Yay for no-hassle breakfasts. :) Thank you, Amy!
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Kristin says: What would you say is the calorie content in nutrition statistics for this recipe?
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Emilie says: Hi Kristin! I don't calculate nutritional info of my recipes; you can read more about that here: https://www.emilieeats.com/sorry-i-dont-know-the-caloriefatcarb-content-of-my-recipe/
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Celeste Anderson says: I made this and it was beautiful! Going to repeat for Brunch on Easter! My first time using chickpea flour for the "vegan egg" idea. Taste was super!
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Emilie says: So happy it turned out well for you!
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Alex says: Hello! Can I sub regular flour for the chickpea flower?
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Emilie says: Hi! I haven't tried that so I can't guarantee a good result.
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Kristine Holth says: I made this yesterday. There is no mention of adding liquid to the "egg" mixture other than soy sauce, and so blending until smooth is...well, impossible, as it was bone dry. I added some soy milk trying to still leave it as dry as possible to stay true to your recipe. The cooked end result was relatively dry still, or slightly goopy on the bottom. I used a glass baking tray. It's edible but needs sauce to fix the dryness. I think next time I will add much more liquid and possibly some oil, and definitely kala namak. Good recipe to build on, very easy and has inspired me to make more quiche! Well done!
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Emilie says: Hi Kristine! I didn't need to use any liquid - are you used silken tofu or just regular tofu? That could make a difference. Kala namak would be perfect in this! I'm going to try that.
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Polly says: I had the same outcome, both wIth the food processor and FiNal dish. I had yo go back to the recipe to see whether i was sUpposed to have added water. i dId use silken tofu, It was still yummy but i would use less chickpea flour and more tofU or i’d Add a splash of soy milk. Good recipe overall!!
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Emilie says: Glad you were able to figure it out and make it work!
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Mary says: How long does this last in the fridge if I meal prep this for a few morning during the week?
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Emilie says: I would say 4-5 days!
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Paws says: I tried this recipe and from what I can tell didn’t forget anything and got all amounts right, but even after leaving in the oven ten minutes extra my egg mixture was still wet... any ideas of what I could be getting wrong?
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Emilie says: Hm, what silken tofu are you using?
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Janine K Rands says: Hello. I needed to take a breakfast dish to a Brunch today. I wanted a recipe without a crust and saw your recipe as I had asparagus and kale in the frig. This was my first time to bake a quiche without eggs, so I didn't look at other recipes. I doubled the recipe - one to take, one to eat on this week. Alas, I think you forgot to add liquid to the "eggy" part. Since I doubled it, I added 2 c chickpea flour - which made it very thick. After the first mix in the food processor I kinda squeaked - oh dear - I should have saved the liquid from the tofu. But, your recipe doesn't say "drained or undrained tofu". After I added the tofu mix to the veg, I dashed in some water, but it was still pretty thick. I think you should add in at least 1/2 c almond or other plant-based milk, or use the tofu with its water. Also, after looking at other savory recipes, next time I will saute an onion and red pepper, then add the asparagus and kale.
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Emilie says: Hi Janine! Are you using silken tofu? It is shelf-stable and does not need to be drained as there is so much liquid retained in the tofu. When I make this with silken tofu, I don't need to add liquid. Thanks for your feedback!
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Sherri Barbieri says: Can I make this ahead of time and bake the next day?
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Emilie says: I haven't tried that, but I would imagine it working!
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Carly Rae says: Hey EMILIE. This is such a great idea. I wish I had that for lunch right now. I'll be doing this. My hubby will love it.
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Ruth Story says: Can you use a substitute for the chickpea flour? I cAN'T find it anywhere.
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Emilie says: If you can find whole dried chickpeas, you can grind them in a high-speed blender to make very fine flour! https://www.thespruceeats.com/making-chickpea-flour-2394971
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Carrie says: So good!!!
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Jen says: Looks amazing! Do you think the recipe could be increased and cooked in a slow cooker?
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Emilie says: I have not tried that, but please let us know if you do!
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paula says: helloif i have both a food processor and a blender which should I choose for this recipe? Thanks!
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Emilie says: Food processor!
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JJ says: Can u substitute sub dried tomatoes?
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Emilie says: Probably!
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VeniceParrish says: Actually, a quiche without a pie crust is called a frittata, but OTHERWISE, really delicious!
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tanya tlach says: FIRST TIME I MADE A QUICHE EVER , LOL, AND THIS WAS VERY EASY AND SO GOOD, I DIDN'T HAVE ASPARAGUS, SO I USED ONION AND BROCCOLI INSTEAD AND IT WAS A WINNER.ONLY THING IS I NEED TO MAKE DOUBLE NEXT TIME, THIS WENT IN ABOUT 7 MIN WITH ONLY TWO ADULTS AND TWO KIDS LOL
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