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 get together meal.

Step-By-Step Information:

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Asparagus Dill Tofu Quiche

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  Writer: The Plant-Powered Dietitian
• 
  Whole Time: 1 hour 10 minutes
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  Yield: 8 servings 1x
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  Weight loss plan: 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:

Topping:

• 1 cup cherry tomatoes, sliced in half
• 2 tablespoons complete grain bread crumbs
• 1 tablespoon chopped contemporary dill
• 1 teaspoon additional 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 (optionally available) 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 giant 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, purple pepper, nutmeg, turmeric, dietary yeast, soy sauce, and salt (optionally available) within the container of a blender and puree till clean.
6. Stir tofu combination into asparagus combination and mix nicely. 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, high with sliced cherry tomatoes (minimize aspect 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
• Prepare 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