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Vegan Asparagus & Pesto Quiche
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

Delicious vegan quiche made with spring Asparagus. Perfect for picnics and al-fresco dining.

Course: lunch, Main Course
Cuisine: Vegan
Servings: 4
Author: Louise-Claire Cayzer
For the Pastry
  • 250 g plain flour
  • 1-2 ice cubes cube or 1-2 Tbs very cold water
  • 100 g filtered (deodorised) coconut oil (this avoids the coconutty taste) make sure the coconut oil is solid- or leave in the fridge until it is hard.
  • 1 Tbs nutritional yeast
For the Filling
  • 1 box silken (soft) tofu
  • 1 bunch asparagus finely sliced with the tips reserved
  • 3 Tbs gram flour
  • 1 Tbs nutritional yeast
  • 2 Tbs pesto
  • 2-3 Tbs water
  • salt & pepper to taste
For the Pastry
  1. In a food processor or in bowl using a fork (or cold fingers) , mix the coconut oil into the flour until it resembles fine crumbs

  2. Add the ice water until you have a ball of dough

  3. Rest the dough in the fridge for around half an hour (this helps keep the dough crispy later) 

  4. Grease your tins (loose bottom tins work best) T

  5. Preheat the oven to Gas Mark 6 (220C) 

  6. Roll out the dough and line your tins with the dough, trimming off an excess, then prick the dough in the tins all over with a fork

  7. Put the tins with the pastry into the oven for around 10 mins until the pastry starts to colour a little and is cooked through. Remove from the oven. 

For the Quiche Filling
  1. Finely slice the asparagus stems, up until just before the tips. Leave the tips whole for 

  2. In a food processor whizz together all the other filling ingredients to form a smooth paste.

  3. Mix in the sliced asparagus stems, then fill each of the pre-prepared pastry shells.

  4. Arrange the tips over the top of each quiche in a pretty way

  5. Put the quiches in the oven, for around 10-15 minutes until the filling is set and the sides are slightly golden.

  6. Serve hot, or at room temperature.