Delicious breakfast, brunch, lunch or dinner offering this eggless vegan quiche with asparagus and leeks is creamy, filling & just delicious.
Classic brunch offering, my creamy vegan quiche with asparagus and leeks ticks all the boxes of a good vegan quiche recipe:
Melt in your mouth vegan pastry
Delicious, creamy, eggless filling without any dairy whatsoever
Subtle eggy flavour without any eggs (read on about my secret ingredient)
Abundance of fresh, seasonal veggies that can be easily adapted to what you've got available
Delicious both warm and cold so perfect for making ahead
Super versatile and great as any meal of the day (not only breakfast or brunch)
Jump to:
Ingredients
Leeks - I absolutely adore leeks even though they can be a bit of a pain when it comes to cleaning. I use fair amount of this lovely veg in my quiche but if you are not a fan or don't have any leeks you could easily substitute them with onions.
Asparagus - Gorgeous veg with such a short season here in the UK hence I tend to use it as much as I can whilst available. Not only delicious but also really pretty, it will make your quiche look very impressive (even if I say so myself).
Long, thin spears work best here if you want to arrange them in similar way as I did.
Silken Tofu - This is the type of tofu you'll find on regular shelf in your supermarket as opposed to the refrigerated section as it's an ambient temperature product.
I find that it works really well in quiche due to it's soft and almost egg-like consistency. I usually use Organic Clearspring Tofu (UK) but feel free to use any brand you like.
Black Salt (Kala Namak) - This salt has got slightly sulphur like flavour and aroma which adds that eggy quality to the filling with heaps of flavour.
I usually add anything between ½ to 1 teaspoon of salt so make sure you taste the filling and adjust the saltiness as per your preference. Regular salt can be used if you don't have black salt available.
Soya Cream - Any plant based cream equivalent will do here. I like and use Alpro Single Soya Cream. Cream will add volume and of course creaminess to your quiche.
Cornflour - You can also use potato starch here if that's what you've got. It acts as thickener in our filling.
Nutritional Yeast - Delicious, inactive yeast flakes with that slightly nutty, cheesy flavour and heaps of goodness.
Ground Turmeric - It will add subtle colour to the filling.
Onion & Garlic Granules
Dried Oregano - Feel free to swap for your herb of choice.
Helpful tips
- Feel free to use shop bought vegan shortcrust pastry if you want.
- Don't be afraid to customise your vegan quiche with veggies of choice and according with what's in season. Mixture of spinach and sautéed mushrooms would work really nice or perhaps you fancy adding some cherry tomatoes or broad beans when in season?
- Taste your filling before transferring it onto the crust and adjust seasoning to your liking.
- Make sure to mix tofu filling with sautéed leeks before putting it in the pastry case to ensure that your veggies are evenly distributed throughout the filling. Do the same if using other veg and only leave out those you wish to top your quiche with.
- Tofu filling will be quite soft even after baking so don't expect this quiche to be as firm as your non-vegan one. Personally I do like it this way but you could always increase the amount of cornflour to 2 tablespoon for slightly firmer set.
- Let the quiche rest for a bit before slicing into it. It will keep firming up as it cools down and it will hold its shape better too.
Do I need to pre-bake pastry crust?
I would highly recommend doing it as it will ensure that the bottom of your quiche doesn't end up soggy.
Use the time it takes for the pastry to pre-bake on preparing the filling, it will be time well spent.
Can I make this quiche gluten-free?
I haven't tried gluten-free version of this pastry as of yet but you should be able to substitute plain (all-purpose) flour with your favourite plain gluten-free flour.
I cannot comment on how the dough will hold together etc. but please do let me know in the comments if you try it as it might help other readers.
As for the plain GF flour I've used Freee by Doves Farm gluten-free plain white flour before and found it to be very good.
Can I make this vegan quiche in advance?
Absolutely! You can easily make this quiche in advance and either serve cold (at room temperature) or you could heat it up gently in the oven to serve warm.
I often make it the day before to have for lunch or take to the picnic.
Storing & freezing advice
Vegan quiche with asparagus will keep covered in the fridge for 3-4 days.
In my opinion it is best slightly warm but it also tastes great cold so go with what you prefer.
Any leftovers can be reheated in the oven preheated to 180C/350F/Gas Mark 4 until warm.
I wouldn't recommend freezing.
Serving suggestions
This quiche makes fantastic stand alone meal with a simple green side salad, Salsa Verde Purple Sprouting Broccoli or this Broad Bean Summer Salad but can be also served as a part of a buffet or breakfast/brunch spread.
We often have it for dinner accompanied by some potato/sweet potato wedges or my simple Mizeria (Polish Cucumber Salad) and Vegan Potato Salad and anything else we fancy.
How to make Vegan Quiche - Step-By-Step Instructions
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Pastry
- Put flour and cold butter in a bowl of your food processor and pulse until you've got sand like consistency. If you don't have food processor simply use your hands to rub butter and flour together to the same effect.
- Add cold water, drop at a time and pulse or mix it in gently with your hands until your dough starts coming together.
- Turn it out onto floured surface and shape into a disc. Wrap it into wrap of your choice and put in the fridge to chill for at least 15 min.
- Preheat the oven to 200C/400F/Gas Mark 6.
- Roll out the pastry to fit loose-bottomed tart tin (23-25cm/9-10inch). Line the tin with pastry (bottom and sides) and trim any overhanging bits with the stroke of a knife against the edge of the tin. Save excess pastry for later in case you need to patch up any holes.
- Line your pastry with baking paper and fill with baking beans to blind bake first. Bake in preheated oven for 15min.
- Next, remove the paper and beans, patch up any holes with saved pastry (if necessary) and return to the oven for another 5 minutes.
- Once 5 minutes is up take the pastry out of the oven and set aside as you prepare your filling. Lower oven temperature down to 180C/350F/Gas Mark 4.
Filling
- Prepare the leeks by trimming the dark green tops (save them for something else), cutting them in half and giving them a clean to ensure there is no grit left in between the layers. Slice each half nice and thin.
- Heat up some oil in a large frying pan and add sliced leeks followed by minced garlic. Fry them stirring occasionally until nice and softened but not too coloured.
- In the meantime, place the tofu onto a sieve over a bowl or a sink to drain the excess water.
- Next, place the tofu and all of the herbs, spices, soya cream and cornflour in a bowl of food processor and mix until nice and smooth. You can also do it by hand mashing and mixing everything with a fork, although food processor will definitely give you smoother consistency.
- Once the leeks are nice and soft and tofu mixture ready, mixed them together and transfer into pre-baked pastry case.
- Arrange trimmed asparagus spears on top as per your liking and bake your quiche in preheated oven (temperature lowered to 180C/350F/Gas Mark 5)) for approx. 30-40 minutes until set.
- Take the quiche out of the oven and let it cool down in a tin for a bit before slicing and serving.
- Enjoy!
Have you tried my Vegan Quiche with Asparagus recipe?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below.
More brunch/lunch recipes you might enjoy
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Tomato & Asparagus Puff Pastry Bundles
Vegan Cheese Scones
Veggie Sausage Rolls
Tabbouleh Salad
Vegan Buckwheat Pancakes
Vegan Blueberry Muffins
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📋 Recipe
Vegan Quiche with Asparagus & Leeks
Equipment
Ingredients
Pastry
- 250 g plain (all-purpose) flour
- 125 g unsalted vegan block butter cold and cut into cubes, I like Flora Plant
- good pinch of salt
- 2 tablespoon cold water you might not use all of it, depending on your flour
Filling
- 360 g leeks weight after trimming, cleaned and thinly sliced
- 350-400 g asparagus woody ends discarded, I used 15 thin asparagus spears for my quiche
- 300 g silken tofu drained
- 100 ml soya cream or any plant based cream of choice
- 2-3 garlic cloves peeled and finely chopped/minced
- 1 tablespoon (heaped) cornflour or potato starch
- ½-1 teaspoon black salt (kala namak) regular salt can be used here instead, adjust saltiness as per your liking
- ½ teaspoon onion powder
- ½ teaspoon garlic powder/granules
- ¼ teaspoon turmeric for colour
- 1 teaspoon dried oregano
- 2 tablespoon nutritional yeast
Instructions
Pastry
- Put flour and cold butter in a bowl of your food processor and pulse until you've got sand like consistency. If you don't have food processor simply use your hands to rub butter and flour together to the same effect.
- Add cold water, drop at a time and pulse or mix it in gently with your hands until your dough starts coming together into a ball.
- Turn it out onto a floured surface and shape into a disc. Wrap it into wrap of your choice and put in the fridge to chill for at least 15 min.
- Preheat the oven to 200C/400F/Gas Mark 6.
- Roll out the pastry to fit loose-bottomed tart tin (23-25cm/9-10inch). Line the tin with pastry (bottom and sides) and trim any overhanging bits with the stroke of a knife against the edge of the tin. Save excess pastry for later in case you need to patch any holes.
- Line your pastry with baking paper and fill with baking beans to blind bake first. Bake preheated oven for 15min.
- Next, remove the paper and beans, patch up any holes with the saved pastry (if necessary) and return (uncovered) to the oven for another 5 minutes.
- Once 5 minutes is up take the pastry out of the oven and set aside as you prepare your filling. Lower oven temperature down to 180C/350F/Gas Mark 4.
Filling
- Prepare the leeks by trimming the dark green tops, cutting them in half and giving them a clean to ensure there is no grit leftover in between the layers. Slice each half nice and thin.
- Heat up some oil in a large frying pan and add sliced leeks followed by minced garlic. Fry them stirring occasionally until nice and softened but not too coloured.
- In the meantime, put tofu in a sieve over a bowl or a sink to drain the excess water.
- Next, place the tofu and all of the herbs, spices, soya cream and cornflour in a bowl of food processor and mix until nice and smooth. You can also do it by hand mashing and mixing everything with a fork, although food processr will definitely give you smoother consistency.
- Once the leeks are nice and soft and tofu mixture ready, mixed them togetherand and transfer into pre-baked pastry case.
- Arrange trimmed asparagus spears on top as per your liking and bake your quiche in preheated oven (temperature lowered to 180C/350F/Gas Mark 5)) for approx. 30-40 minutes until set.
- Take the quiche out of the oven and let it cool down in a tin for a bit before slicing and serving.
- Enjoy!
Video
Notes
- Nutritional information is approximate, per serving (based on 6 servings) and should be treated as a rough guideline only.
- Leftovers will keep in the fridge for 3-4 days and can be enjoyed warm or cold.
- I wouldn't recommend freezing.
- Feel free to use shop bought vegan shortcuts pastry if you want.
- Don't be afraid to customise your vegan quiche with veggies of choice and according with what's in season.
- Taste your filling before transferring it onto the crust and adjust seasoning to your liking.
- Make sure to mix your tofu filling with sautéed leeks before putting it in your pastry case to ensure that your veggies are evenly distributed throughout the filling. Do the same if using other veg and only leave out those you wish to top your quiche with.
- Tofu filling is on a soft side here so don't expect this quiche to be as firm as your standard one. Personally I do like it this way but you could always increase the amount of cornflour to 2 tablespoon for slightly firmer set.
- Let the quiche rest for a bit before slicing into it as it will firm up as it cools down.
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