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Baked vegan quiche with asparagus.
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5 from 1 vote

Vegan Quiche with Asparagus & Leeks

Delicious breakfast, brunch, lunch or dinner offering this eggless vegan quiche with asparagus and leeks is creamy, filling & just delicious.
Course Breakfast, Brunch, Dinner, Light Lunch, Picnic Food
Cuisine French, International
Keyword vegan quiche, vegan quiche with asparagus
Prep Time 15 minutes
Cook Time 30 minutes
Pastry chilling and pre-baking time 35 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 420kcal
Author Jo Allison



  • 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


  • 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



  • 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.


  • 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!



  • 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.
  1. Feel free to use shop bought vegan shortcuts pastry if you want.
  2. Don't be afraid to customise your vegan quiche with veggies of choice and according with what's in season.
  3. Taste your filling before transferring it onto the crust and adjust seasoning to your liking.
  4. 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.
  5. 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.
  6. Let the quiche rest for a bit before slicing into it as it will firm up as it cools down.


Calories: 420kcal | Carbohydrates: 50g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Trans Fat: 3g | Sodium: 361mg | Potassium: 480mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1512IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 5mg