Craving a fancy-schmancy French bistro meal from the comfort of home? It’s the end of asparagus season here in Texas. So nab that asparagus while you can, and give our Vegan Asparagus Quiche a whirl!
🇫🇷 WHAT IS A QUICHE?
A quiche is a custard baked in a flaky pastry crust. In essence, it’s a savory tart! The custard base consists of eggs combined with milk or cream, and add-ins can include cheese, meat, and/or vegetables. You can serve a quiche both hot or cold.
Fun Fact: Did you know that quiche has German roots? It’s true! The quintessentially French brunch classic may have originated in the medieval German kingdom of Lotharingia, which encompassed the north-east region of modern-day France. In fact, the name “quiche” probably comes from the German word for cake, or küeche. When the region came under French control, it was renamed Lorraine. It comes as no surprise then that the Quiche Lorraine is the most famous among the quiche variations. The one and only Julia Child introduced the American public to this bacon, cheese and caramelized onion-filled variation.
For our vegan take on quiche, we use vegan butter to make the crust, and JUST egg, vegan milk, and vegan parmesan cheese for the filling.
❤️ WHY YOU’LL LOVE THIS RECIPE
- First off, quiches are elegant AF. Who doesn’t like getting bad and boujee in the kitchen every now and then?
- Secondly, quiches are surprisingly simple to make. If you’re short on time (like we usually are!), you can opt for a store-bought vegan pie crust. And all you need to do for the filling is mix everything together in a bowl, pour it into your par-baked crust, and bake away. Et voila!
- Thirdly, quiches are super customizable. You can make quiches year round by throwing in various in-season produce. In the summer, we love to use tomatoes in our quiches. In the fall, though, it’s all about mushrooms for us. Quiches are basically a choose-your-own-adventure in the kitchen. Also, if you want to get your no-waste flex on, quiches are a great way to use up leftover ingredients in your refrigerator.
💡RECIPE TIPS
- Use a store-bought vegan pie crust to cut down on time. It needs to be to be a 9-inch, deep-dish and pre-shaped crust.
- Par-bake your crust: All this means is that you need to pre-bake your crust before filling it. This ensures the bottom of the crust stays crispy after the crust is filled and the quiche is baked.
- Cook the asparagus topping separately: We do this to prevent our reserved asparagus spears from browning too much in the oven. When the quiche is in its last minutes of baking, we sauté the asparagus spears in a bit of olive oil. Then we gently press them into the top of the quiche to garnish. This is totally optional.
- Add a pinch of nutmeg to the filling: Nutmeg and creamy fillings/sauces go together like peanut butter and jelly. A pinch of nutmeg will add an elusive, complex note to your rich custard quiche filling.
🎉 Did you make our Vegan Asparagus Quiche?
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💕 MORE VEGAN RECIPES YOU’LL LOVE
👩🏽🍳 RECIPE
Vegan Asparagus Quiche
Ingredients
- 1 9-inch pre-formed deep-dish vegan pie crust
- ½ tablespoon extra virgin olive oil plus an additional ½ tbsp, divided
- 2 tablespoon shallots minced
- ½ lb asparagus chopped (reserve 6 whole spears for topping)
- 3 cloves garlic minced
- ½ teaspoon fresh thyme
- ½ cup peas reserve 2 tablespoon for topping
- ½ cup greens of choice such as spinach, kale, etc.
- 1 tablespoon Dijon mustard
- 1 cup milk
- ¾ cup liquid egg substitute such as JUST Egg
- Pinch of nutmeg
- 1 cup grated parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked pepper
- Microgreens to garnish
Notes
- Prep the crust: Par-bake pie crust according to package instructions. Pre-heat oven to 325° F (163° C).
- Cook the vegetables: Meanwhile, heat olive oil over medium heat in a pan. Add shallots and cook 1 minute. Add asparagus, garlic and thyme, and cook 2 minutes. Add peas and greens and cook until greens are just wilted. Add salt and pepper and set aside.
- Prepare “egg” mixture: Whisk together milk, JUST Egg, dijon mustard and nutmeg.
- Assemble the quiche: Sprinkle the cheese over the crust. Layer the vegetables over the cheese, and pour the egg mixture over the vegetables. Bake for 1 hour. In the last 15 minutes of baking, sauté the remaining whole asparagus spears in the remaining ½ tablespoon of olive oil over medium-high heat for 3-4 minutes. Press asparagus spears into finished quiche, sprinkle over the remaining green peas, and garnish with micro greens (optional).
These made for an awesome dinner.
My frist time using Just Egg. Big success!