Vegan Pea And Asparagus Quiche

savoury eats

So incredibly happy to be able to create and spend a day with Anja from It was a quite different to what we're both use to because we usually cook and take photos completely solo and this was a breath of fresh air to be able to be creative with another talented chef and savvy food photographer. Don't get me started with how quick was the cleaning up part when there is two of us. This was our first collab where each of us did a piece of the recipe. We've made this beautiful summer vegan pea and asparagus quiche with tofu filling. Beautiful energies that come together result in a colourful and delicious creation.

  • df - dairy free
  • v - vegetarian
  • veg -vegan
  • dough
  • 1 1/3 cup/280 g all-purpose flour
  • 1 1/4 stick/140 g coconut butter (or regular butter for a non-vegan quiche)
  • 4-5 Tbsp ice cold water
  • 2 tsp salt
  • filling
  • 400 g Tereza’s Choice pumpkin tofu or any other firm tofu
  • 1/3 cup/100 ml almond milk
  • 1 onion
  • 2 cloves garlic
  • bunch of basil and mint chopped
  • handful of peas
  • handful of asparagus

Recipe created with Anja from useyournoodles
Quiche plate is from Lestrson

Combine flour and salt, in a food processor. Pulse to mix. Add the butter and pulse a few times. You should still be able to see some small chunks of butter no bigger than peas.

Sprinkle 1 tablespoon of ice water over flour mixture at a time. Pulse a couple of times. If you pinch some of the crumbly dough and it holds together, it’s ready. If not, keep adding water onetablespoon at a time.

After the dough has chilled in the refrigerator for an hour, you can roll it out. If it is too stiff, let it sit for 5-10 minutes at room temperature before rolling.

Sprinkle a little flour on a flat, clean work surface and on top of the dough.

Using a rolling pin, roll it out from the center of the dough. Every once in a while you may need to gently lift under the dough and add a sprinkle of flour.

Using a rolling pin, roll it out from the center of the dough. Every once in a while you may need to gently lift under the dough and add a sprinkle of flour.

When the dough has reached the right size, gently roll it around the rolling pin and place it over the pie tin. Do not stretch the dough.

Use your hands to gently press the dough into the tin.

Use a rolling pin to roll over the edges to trim them.

Place the prepared crust into the refrigerator for another 30 minutes, then take it out and use a fork to create small holes on the bottom. Don’t worry, once the dough is baked the wholes will disappear.

Place a piece of aluminum foil onto the crust and add dried beans or pie weights onto the crust and bake it for 15 minutes at 200 °C.

Take the baked pie out of the oven and leave to cool slightly.


Meanwhile prepare the tofu filling. Caramelize the onion and add garlic at the end. Then blend the tofu in a food processor with 100 ml of almond milk and the caramelized onion and garlic, blend until smooth consistency.


Add the filling on top of the pie crust, lastly add peas and asparagus on top. Brush with a little olive oil and bake another 20-30 minutes at 200 degrees Celsius.

This post is also available in: Sl

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