Vegan Asparagus Quiche

Instructions

1. Step 1

   Preheat the oven to 190°C.

2. Step 2

   Combine the flour with ⅜ tsp (2 gr) of the salt. Cut in the cold vegan butter until coarse crumbs form, then add the water and mix just until the dough holds together.

   Ingredients used: 180.0 gr All-Purpose Flour, 2.0 gr Salt, 85.0 gr Vegan Butter, 45.0 ml Water

   Cookware: mixing bowl, Pastry blender

3. Step 3

   Flatten the dough into a disk and chill it for 20 minutes. Roll it between sheets of baking paper, line the pie dish, and trim the edge.

   Timer: 20 min (fixed)

   Cookware: Baking paper, pie dish, rolling pin

4. Step 4

   Line the crust with baking paper, fill it with pie weights, and bake for 15 minutes.

   Timer: 15 min (fixed)

   Cookware: Baking paper, pie dish, pie weights

5. Step 5

   Carefully remove the paper and pie weights, then bake the uncovered crust for 7 minutes. Transfer it to a wire rack.

   Timer: 7 min (fixed)

   Cookware: Baking paper, pie dish, pie weights, wire rack

6. Step 6

   Heat the olive oil in a skillet over medium heat. Add the onion and asparagus and cook until the onion softens and the asparagus turns bright green.

   Timer: 6 min (fixed)

   Ingredients used: 300.0 gr Asparagus, 15.0 ml Olive Oil, 120.0 gr Onion

   Cookware: Chef Knife, cutting board, skillet, spatula

7. Step 7

   Add the garlic to the skillet and cook over medium heat until fragrant. Remove the skillet from the heat.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: skillet, spatula

8. Step 8

   Blend the tofu, soy milk, cornstarch, nutritional yeast, lemon juice, the remaining ⅝ tsp (4 gr) salt, black pepper, turmeric, and nutmeg until smooth.

   Timer: 2 min (fixed)

   Ingredients used: 16.0 gr Cornstarch, 1.0 gr Ground Black Pepper, 0.5 gr Ground Nutmeg, 0.5 gr Ground Turmeric, 10.0 ml Lemon Juice, 20.0 gr Nutritional Yeast, 4.0 gr Salt, 120.0 ml Soy Milk, 400.0 gr Tofu

   Cookware: blender

9. Step 9

   Fold the cooked vegetables into the tofu filling, then spread the mixture evenly in the blind-baked crust.

   Cookware: mixing bowl, pie dish, spatula

10. Step 10

    Reduce the oven to 180°C. Bake until the filling is set around the edges and only slightly soft in the center.

    Timer: 35 min (fixed)

    Cookware: Baking paper, pie dish

11. Step 11

    Cool the quiche on a wire rack for 15 minutes before slicing.

    Timer: 15 min (fixed)

    Cookware: pie dish, wire rack