90min 4 ppl
Vegan Asparagus and Silken Tofu Quiche
107 minutes
4 people
Hardover 60 min or 12+ steps
107 min · 11 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 14g
Carbs 38g
Fats 22g
About this dish
Silken tofu blended with a pinch of kala namak (black salt) gives this vegan quiche a genuinely egg-like flavour and a custardy set that leaves flat, starchy imitations behind, held in a crisp coconut-oil shortcrust and filled with softened leek, garlic and bright green asparagus.
Allergy Info
Gluten, Soya, Mustard
Diet Info
Vegan
Ingredients
Fresh Produce
- Asparagusgreen, woody ends snapped off, cut into 4cm pieces250 g
- Leekmedium, white and pale green parts only, finely sliced1 whole
- Garlic clovesminced2 clove
- Fresh tarragonsmall handful of leaves, roughly chopped1 whole
Dairy & Eggs
- Oat creamunsweetened120 ml
Plant Proteins
- Silken tofudrained400 g
Dried Goods
- Plain flour180 g
- Nutritional yeast2 tbsp
- Cornflour1 tbsp
Spices & Seasonings
- Fine sea saltfor the pastry½ tsp
- Kala Namakblack salt1 tsp
- Ground Turmeric½ tsp
- White pepper¼ tsp
- Nutmegfreshly grated¼ tsp
Oils & Condiments
- Coconut oilsolid and cold, cut into small cubes80 g
- Olive oil1 tbsp
- Dijon mustard1 tsp
Other
- Ice-cold water3 tbsp
Utensils
- Loose-Bottomed Tart Tin
- Baking Weights
- Blender
Method
1
Combine the flour and salt in a large bowl. Add the cold coconut oil cubes and rub into the flour with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. Add the ice-cold water one tablespoon at a time, pressing the dough together until it just holds. Shape into a disc and wrap in cling film.
Approx. 10 minutes
2
Refrigerate the dough for 30 minutes.
Approx. 3 minutes
3
Preheat the oven to 190°C, or 375°F, or gas mark 5. Lightly grease a 23cm loose-bottomed tart tin. Roll the chilled dough out on a lightly floured surface to a 3mm thickness and line the tin, pressing gently into the edges and letting a little overhang the rim. Prick the base all over with a fork, line with baking paper, and fill with baking weights or dried beans.
Approx. 15 minutes
4
Blind-bake the pastry case at 190°C for 15 minutes until the edges are set.
Approx. 15 minutes
5
Remove the weights and paper, then bake for a further 8 minutes until the base is dry and lightly golden. Remove from the oven and brush the base immediately with the Dijon mustard.
Approx. 10 minutes
6
While the pastry blind-bakes, heat the olive oil in a frying pan over medium heat. Add the leek and cook for 6–7 minutes, stirring occasionally, until completely softened and just beginning to colour at the edges.
Approx. 7 minutes
7
Add the minced garlic and asparagus pieces to the pan and cook over medium-high heat for 3–4 minutes, tossing frequently, until the asparagus turns bright green and is just tender but still has a little bite. Remove from the heat and stir through the tarragon.
Approx. 4 minutes
8
Blend the silken tofu, oat cream, nutritional yeast, cornflour, kala namak, turmeric, white pepper and nutmeg in a blender or with a stick blender until completely smooth and no lumps remain.
Approx. 5 minutes
9
Spread the leek and asparagus mixture evenly over the mustard-coated pastry base. Pour the tofu custard over the vegetables, tilting the tin gently so it settles into all gaps. Arrange a few reserved asparagus tips on the surface.
Approx. 5 minutes
10
Bake at 190°C for 30 minutes until the filling is just set with a very slight wobble at the centre and the surface is golden.
Approx. 30 minutes
11
Rest at room temperature for 10 minutes before slicing.
Approx. 3 minutes
