Vegan Asparagus Quiche

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Timer: 15 min (fixed)

   Cookware: oven — preheat

2. Step 2

   On the cutting board, use the chef's knife to dice the yellow onion, mince the garlic, and cut the asparagus into 2 cm pieces. Place the tofu in the mixing bowl, press it firmly until no excess liquid remains, then crumble it.

   Parallel with step: 1

   Ingredients used: 400.0 gr Tofu

   Cookware: Chef Knife, cutting board, mixing bowl

3. Step 3

   Heat the olive oil in the skillet over medium heat, then sauté the yellow onion, garlic, and asparagus for 7–8 minutes until the onion softens and the asparagus is tender-crisp.

   Timer: 8 min (scalable)

   Ingredients used: 300.0 gr Asparagus, 10.0 gr Garlic, 15.0 ml Olive Oil, 100.0 gr Yellow Onion

   Cookware: skillet — medium heat

4. Step 4

   Add the crumbled pressed tofu, soy milk, nutritional yeast, thyme, salt, and black pepper to the blender and blend until smooth and thick.

   Ingredients used: 1.5 gr Black Pepper, 30.0 gr Nutritional Yeast, 6.0 gr Salt, 180.0 ml Soy Milk, 1.0 gr Thyme

   Cookware: blender — blend

5. Step 5

   Transfer the blended tofu mixture to the mixing bowl, add the sautéed vegetables, and combine until the asparagus is evenly distributed.

   Cookware: blender, mixing bowl

6. Step 6

   Spoon the filling into the vegan pie crust fitted in the 23 cm pie dish and smooth the surface. Bake in the oven at 190°C for 35 minutes, until the top is golden and the center is set with only a slight wobble.

   Timer: 35 min (scalable)

   Ingredients used: 230.0 gr Vegan Pie Crust

   Cookware: oven — 190°C, pie dish

7. Step 7

   Remove the pie dish from the oven and let the quiche rest for 10 minutes; the filling should firm up enough to slice cleanly.

   Timer: 10 min (fixed)

   Cookware: Chef Knife, oven, pie dish