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 consists of the goodness of asparagus, mushrooms, onions, and dill—all blended along with creamy herbed tofu. Simply pile it right into a crispy entire 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 celebration meal.

Step-By-Step Information:

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Asparagus Dill Tofu Quiche

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  Creator: The Plant-Powered Dietitian
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  Whole Time: 1 hour 10 minutes
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  Yield: 8 servings 1x
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  Food plan: Vegan

Description

This vegan quiche is full of the goodness of asparagus, mushrooms, onions and dill, with a creamy herbed tofu mix in a crispy entire wheat flaxseed pastry crust.

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Entire Wheat Flax Crust:

Vegetable Filling:

Topping:

• 1 cup cherry tomatoes, sliced in half
• 2 tablespoons entire grain bread crumbs
• 1 tablespoon chopped recent dill
• 1 teaspoon further virgin olive oil

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Directions

1. Preheat oven to 375 F.
2. To make Entire 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, crimson pepper, nutmeg, turmeric, dietary yeast, soy sauce, and salt (optionally available) within the container of a blender and puree till easy.
6. Stir tofu combination into asparagus combination and mix properly. 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, prime with sliced cherry tomatoes (lower facet 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