Creamy Asparagus Quiche.


Literally stumbling over the finish line, here comes a last minute-contribution for Månadens Gröna — this month hosted by Tina(←who has created a jaw-droppingly fantastic looking starter with asparagus and cured carrots!).

The theme of May is Asparagus and so I have cooked (yet another) tofu quiche! Here is how ↓



  • a bundle of asparagus, ends trimmed
  • 1 block tofu
  • 3 tbsp nutritional yeast
  • ½ leek (or opt for regular)
  • 2-3 cloves of garlic
  • ½ lemon, juice of
  • ½ dl soy milk, or similar
  • salt + pepper, to taste
  • a handful fresh herbs (opt.) — think parsley, basil, coriander
  • spices of your liking; I used nutmeg, lemon pepper, garlic- & leek powder, cayenne

For the pie crust I used a ready bought puff pastry (check that it is SFV) but you could always make a regular pie crust or try this chickpea one instead.



(0). Start by draining the tofu. Wrap it in a kitchen towel and let sit under a heavy weight for at least 30 minutes. A good idea is to prepare the night before.
1. Set oven to 200°C. Press pie crust out in a heat proof dish. Prick the bottom a few times using a fork. Pre-bake for circa 5-10 minutes.
2. Saute the leek while combining spices, nutritional yeast, garlic & herbs in the food processor. Mix until meal like consistency, then add tofu.
Blend until creamy, if the mixture needs some help — add in soy milk or similar little by little. Once leeks are softened, add into food processor.
3. Lower oven temperature to 175°C. Pour your tofu batter into the pie crust, then decorate with your asparagus on top in an alternating pattern. Bake for circa 35 minutes. Let cool for at least 15 before attempting to slice.