The Flaky Vegan

From staunch vegetarian to flaky vegan and all the places in between.  Recipes, blog, and shared experiences of a woman who likes cheese....too much!

  • The Flaky Vegan

Mushroom, Asparagus and Tomato Vegan Quiche Recipe

Updated: Jan 28

I used to be quite partial to a nice vegetable quiche when I was vegetarian, even when I was eating meat I preferred a vegetable option and was never a fan of the traditional Quiche Lorraine with it's fatty bits of gristly hiding in the filling! The veg are interchangeable to suit your own taste and whats on offer/in season

The black salt is quite important as it gives that eggy taste and smell. I found it as Kala Namak in the local Asian food shop, but I'm guessing good old Amazon would come to the rescue if you don't live nearby anywhere that stocks it

I used Alpro single cream, but am not brand specific, any plant based single cream is good - Oatly and Asda's own is good too

The fiddliest part of this recipe is making the pastry, so if you wanted to cut this out just buy some shop bought pastry. Baking blind with the beads is important to avoid the dreaded "soggy bottom". Having said that, I have used the same dried black eye beans for about 20 years until my partner treated me to some proper ceramics beads. It doesn't actually make any difference though!

I used a 9 inch flan dish and serves 5 people easily


225g plain flour

110g vegan baking block (I use Stork)

1/4 tsp salt

3-4 tablespoons cold water

300g pack silken tofu including liquid

1 small red onion, peeled, halved and thinly sliced

200g mushrooms, sliced

150g asparagus, washed, trimmed, and chopped into 2cm pieces

2 tbsp vegan butter, I used Flora buttery

4 garlic cloves, crushed

1/4 tsp turmeric

1/2 tsp onion powder

3tbsps nutritional yeast

1tsp black salt (see notes above)

150ml plant based single cream

20g gram flour/chick pea flour

Black Pepper

8 cherry tomatoes, halved


Put the vegan butter into a large frying pan and add the garlic and onions and fry for around 3 minutes on a medium heat until starting to soften. Add the mushrooms and asparagus and cook for a further 5 minutes, or until the asparagus is tender, stirring regularly. Set to one side

Preheat the oven to 200C

Chop the baking block into the flour, then using your fingertips, rub the fat into the flour until it resembles bread crumbs. Add just enough water to make a firm dough

Turn the dough onto a floured surface and roll to the correct size for your dish. Place into the dish, trim the edges and line with greaseproof paper and fill with baking beads. Bake at 200C for 15 minutes. After this time, carefully remove the paper and the beans and return to the oven for a further 10 minutes. Remove from the oven and reduce the heat to 185c

Turn the tofu into a food processor and all the other unused filling ingredients apart from the tomatoes. Whizz up until nice and smooth.

Turn the tofu mix into the pan with the veg in and mix well. Spread carefully into the pastry case and press the halved tomatoes into the top of the mix. Replace into the oven and bake for a further 35 minutes on the reduced temperature. Keep an eye on the pastry, you may need to loosely cover with baking paper if starts to overbrown

Removed from the oven and leave to cool for at least 10 minutes before slicing. Great hot or cold!


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