Heirloom Tomato and Asparagus Quiche


Heirloom Tomato and Asparagus Quiche


  • 1 package organic firm tofu
  • 1⁄2 cup organic soy creamer or almond milk
  • 1 tablespoon organic cornstarch
  • 1⁄2 teaspoon organic Turmeric powder
  • 1 tablespoon Nutritional Yeast
  • 1 teaspoon organic onion powder
  • 1 tablespoon olive oil
  • 1 bunch asparagus
  • 1⁄4 cup shallots, minced
  • 1 clove garlic, minced
  • Zest of 1⁄2 lemon
  • 1 small organic heirloom tomato, sliced
  • Sea salt to taste
  • 1 pie crust, chilled
  • chopped fresh herbs and vegan cheese for topping (optional)
  • Vegan parmesan cheese for topping (optional)


  • Preheat the oven to 400.0 Remove the pie crust from the refrigerator while the oven preheats. Bake the crust for 10-15 minutes until it is light golden. Set it aside to cool and reduce the oven to 350 degrees.
  • Cut and remove the dry ends of each stalk of asparagus. Reserve 6 – 8 pieces whole pieces of asparagus and chop the remaining pieces. Heat a sauté pan over medium high heat and add the olive oil, when the oil is hot sauté the shallots, garlic, lemon zest and chopped asparagus for 3-5 minutes until they are bright green. Remove from the pan, place them in a medium mixing bowl and set aside.
  • Add just a touch of additional olive oil and sauté the remaining whole asparagus rolling them around in the pan to cook evenly. Remove from the pan and set aside on a plate.
  • In a blender combine the tofu, soy creamer, cornstarch, turmeric, nutritional yeast, and onion powder, blend on medium high until smooth and creamy. Pour into the mixing bowl with the sautéed shallots and asparagus, season with sea salt and stir lightly to blend. Pour the mixture into the prepared baked pie crust, top with the sliced tomatoes and whole asparagus.
  • Sprinkle optional vegan parmesan cheese, another pinch of sea salt and fresh ground pepper over the top.
  • Bake uncovered for 30 minutes or until a knife comes out clean when tested. Cool for 10 minutes and serve. Can be served hot or cold. Try using mushrooms, broccoli, spinach, or any other vegetables as an alternative to asparagus and tomatoes.
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