Saturday, May 12, 2012

Asparagus quiche

Quiche was always a favorite at our house growing up; my dad is quite the talented cook, and quiche was often inhaled as quickly as it was made. As complicated as it is to read aloud for the first time, quiche is fairly simple to make. It keeps well in the fridge, and can be sliced and reheated for meals through the week. Here's a slightly spicy asparagus rendition I made last night. I haven't mastered pastry yet, so I currently use vegan pie crusts from the grocery.


- Filling
13 (or more!) stalks of asparagus
1 red bell pepper, diced
1 medium yellow onion, diced
2 large stalks of celery, diced
2 large carrots, diced
1 tbsp olive oil
1 tsp purple basil
1 tsp black pepper
1 tsp cayenne pepper
1 tsp sea salt

- Base
1 package of extra firm tofu, drained well
2 tbsp olive oil
1 tsp lemon juice
2 tbsp dijon mustard
1 tsp cayenne pepper
1 tsp thyme
1 tsp rosemary
1 tsp paprika

Preheat oven to 375 degrees

- Filling
1) Chop 8 stalks of asparagus into 1/4'' pieces, boil for 3-5 minutes. Save remaining 5 until the end.
2) Add oil to a large skillet over medium heat. Saute all veggies for 7-10 minutes, or until onions become translucent and liquid has mostly evaporated
3) Remove skillet from heat, add the spices and stir well

- Base
1) Combine tofu, oil, lemon juice and mustard in food processor. Blend until smooth.
2) Add spices, blend again
3) Add the veggie filling to the base, stir well to mix
4) Pour combination into pie crust
5) Using remaining asparagus, lay them over the top of the quiche in any pattern you like
5) Bake for 40 minutes
6) Remove from oven, let cool 10 minutes before serving

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