Asparagus and Blue Cheese Vegan Quiche
How to make a delicious vegan supper dish
4
people
Ingredients
- 1 6" dia Shortcrust Pastry Case - pre-baked
- 280 g Silken Tofu - drained and dried on kitchen roll
- 1 bunch Asparagus - about 12 stalks, rinsed, chopped into small rings
- 1 Onion - small, finely diced
- ½ Teaspoon Thyme - chopped
- 2 tbsp Parsley - chopped
- 1 Teaspoon Olive Oil
- 2 tbsp Nutritional Yeast
- ¼ Teaspoon Cayenne Pepper
- ¼ Teaspoon Asafoetida
- 1 Teaspoon Dijon Mustard
- Salt and Pepper
- 50 g Blue Cheese - vegan, grated (or vegan cheese of your choice)
Instructions
- Preheat oven to 180c.
- In a pan, gently heat olive oil.
- Saute the onion and chopped asparagus until softened, About 10 mins.
- Add the fresh Thyme, chopped Parsley and season.
- Add to a large bowl to cool whilst you prep the other ingredients.
- In a blender, whizz up the drained and dried tofu, the Nutritional Yeast, Mustard, Cayenne Pepper, Asafoetida and some more seasoning.
- Add this to the bowl.
- Finally, add the grated cheese and mix all the ingredients together until thoroughly combined.
- Pour this into your pastry case, and bake for about 50 minutes or until browned on the top.
- Leave to cool completely before cutting and serving.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.