Go Back

CREAMY ASPARAGUS QUICHE

If you like the taste of asparagus you are sure to love this delightful savoury quiche. It is made with the earthy flavour of asparagus blended with a creamy custardy filling, baked in a flaky golden pastry crust. 
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes

Equipment

  • 1 high powered blender or thermo mix
  • 1 22cm -26cm round springform pan with removable bottom

Ingredients
  

PASTRY INGREDIENTS

  • 1/2 cup wholemeal bakers flour
  • 1 1/2 cup plain all purpose flour
  • 200g vegan butter or margarine
  • 1 teaspoon Himalayan pink salt
  • 5 tablespoon cold water approximately

CREAMY ASPARAGUS FILLING

  • 130g or 1 cup raw cashews
  • 210mls or 1 cup asparagus water (if using canned asparagus , if using fresh asparagus use cool distilled water
  • 300g silken tofu (water drained)
  • 3 heaped tablespoons nutritional yeast flakes
  • 1 tablespoon onion flakes
  • 2 heaped tablespoons cornflour or thickening agent
  • 1/4 - 1/2 kala namak (black salt), or Himalayan salt
  • 1/4 teaspoon turmeric powder
  • 3/4 vegetable or chicken like stock cube
  • 1/4 + 1/8 cup of coconut cream
  • 110g or 1 cup shallots finely sliced
  • 425g asparagus cuts

Instructions
 

  • OVEN TEMPERATURE
  • Pre-heat oven to 180 degrees Celsius or 356 degrees Fahrenheit, 15 minutes before cooking pastry shell

PASTRY METHOD

  • * Place both flours in a bowl with salt, mix together with a fork.
    * Add butter, rub into flour until mixture resembles fine bread crumbs.
    * Gradually add water 1 tablespoon at a time. Mix with a fork until mixture starts to come together.
    * Turn mixture out onto a floured surface and gently knead to form the dough.
    * Wrap the dough in plastic wrap and let it rest for 20 - 30 minutes in the fridge.
    * Remove dough from fridge and place between two sheets of baking paper or cling wrap or baking sheets.
    * With a rolling pin roll out dough large enough to line the bottom and sides of the pan. Use the rolling pin dusted with flour to transfer the dough to the pan.
    * Take the pastry and gently lower into your pie dish/pan use fingers to spread dough evenly on the surface and up the sides of dish.
    * Place the dish back in the fridge for at least another 30 minutes then remove to bake or bake the pastry blind by placing a sheet of baking paper over the pastry and adding baking beads on top.
    * Bake quiche crust at 180 degrees Celsius for 15-20 minutes or until the base is firm to touch and just starting to turn colour.
    * Remove from the oven and place on a flat surface.
    * Remove baking paper and beads.

CREAMY CUSTARD FILLING METHOD

  • * In a high powered blender add cashews, asparagus water, silken tofu, yeast flakes, onion flakes, cornflour, salt, turmeric, stock cube and coconut cream blend until silky smooth.
    * Place asparagus cuts into a large bowl, keep some aside for the garnish. Pour over blended mixture and fold through gently to prevent asparagus breaking up.
    *Take finely sliced shallots and arrange on the base of pre baked crust.
    * Pour filling into pre baked quiche crust.
    *Arrange asparagus cuts on top of filling.
    * Return quiche to oven and continue baking at 180 degrees celsius.
    *Check half way through cooking, turn pan around if needed for even cooking.
    *After 45 minutes test doneness with a toothpick or skewer.
    *Remove from oven when done. 
    *Set aside and let quiche rest for at least 25 minutes before moving to a serving plate.
    *When serving slice with a sharp knife.