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Asparagus Quiche Recipe (Vegan)

Asparagus Quiche Recipe
Foto: Utopia / Amy Mason

Searching for a new way to enjoy asparagus? Look no further than this vegan asparagus quiche recipe. Colorful and healthy, it makes a great addition to brunch.

Eggs and heavy cream often make up the base of a traditional quiche, but they can be replaced with animal-friendly, plant-based alternatives. This vegan asparagus quiche recipe uses tofu and gram flour with kala namak (black salt) and turmeric to give an egg-like flavor and color. Asparagus is only in season for a short time, and goes well with a lot of food and this vegan quiche is no exception. If possible, buy local and organic asparagus. If you’re feeling more adventurous, you could also try hunting for wild asparagus.

Vegan Asparagus Quiche Recipe

Green asparagus and red cherry tomatoes look and taste wonderful in a vegan quiche.
Green asparagus and red cherry tomatoes look and taste wonderful in a vegan quiche.
(Foto: CC0 / Pixabay / RitaE)

If you don’t want to make your own pastry, you can use store-bought. Quite a few brands use margarine and are accidentally vegan, but always check the label. The whisked aquafaba gives a little airy lightness to the quiche, and helps it to puff up, just like real egg. You need around an hour and a half if you are making your own pastry, plus chilling time.

Serves 8


  • For the pastry
    • ¼ cup all purpose flour
    • 2 oz. vegan margarine
    • 1 oz. deodorized coconut oil
    • pinch of salt
    • 3-4 tbsp. iced water
  • For the quiche filling
    • 1 medium onion, sliced
    • 1 tbsp olive oil
    • 12 spears of organic green asparagus, trimmed and washed
    • 14 oz. block or medium/firm tofu
    • 2 tbsp. homemade oat milk
    • ½ tsp. kala namak (black salt)
    • 1 tsp. garlic powder
    • 1 tsp. onion powder
    • 1/4 tsp. turmeric
    • 2 tbsp. nutritional yeast
    • 1 tsp dried mixed herbs
    • 3 tbsp. gram flour
    • salt and pepper, to taste
    • ¼ cup aquafaba (optional)
    • a handful of cherry tomatoes, washed and halved


  1. First, make the pastry. Sieve the four and salt into a bowl. Rub the margarine and coconut oil into the flour with your finger tips until it resembles breadcrumbs.
  2. Add the iced water a tablespoon at a time and mix with a butter knife. The dough should come together to form a dry-ish ball. Place in a covered blow and chill in the fridge for 30 mins.
  3. Fry the onion in oil until soft. Remove from the pan. Chop the asparagus into 2 inch pieces and fry for 2 minutes. Set aside.
  4. Add everything (except the aqauafaba) to a blender or food processor, and blend until smooth. Taste and add more salt and pepper to your liking.
  5. Roll out the pastry and carefully place into an oven-safe pie dish. Press into any edges gently and trim excess dough if necessary. If you don’t have a rolling pin, try a rolling pin substitute.
  6. If using, whisk the aquafaba until stiff and fold into the tofu mixture. 
  7. Turn the oven on to 390°F. Add the onion and the less fancy pieces of asparagus to the pastry base. Pour the tofu mixture over the top, and smooth it out. Arrange the rest of the asparagus and the cherry tomatoes on top.
  8. Bake for 45 minutes. It should still have a slight wobble. Bake for 10 minutes longer if necessary. 
  9. Allow to cool in the dish for around 20 minutes before serving. It also tastes great cold, and makes an excellent lunch for the next day.

Store any leftovers in a lidded container in the fridge, and enjoy within 4 days. 

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