Vegan Quiche with Asparagus

No one will pass over this delicious quiche, guaranteed!

Finally it' s spring! Finally warmer temperatures, more sun and above all: Finally asparagus season! Whether green or white, asparagus is one of my favorite vegetables.

And not only because it tastes super delicious. Asparagus is a real health food! It consists of 93 percent water and therefore has only 150 calories per kilogram.

Nevertheless, vitamins and minerals are not neglected: In addition to potassium, calcium and phosphorus, asparagus also contains vitamin A, vitamin E and vitamin K.

So a lot of good reasons to integrate asparagus as often as possible in your daily menu. In addition to asparagus salad and the classic version with boiled potatoes and Hollandaise sauce (also available in vegan), this vegan asparagus quiche is a clever and extremely tasty way to prepare it.

For a 26 quiche or springform pan you will need:

For the shortcrust pastry:

• 150g light spelt flour

• 100g wholegrain spelt flour

• 100g cold vegan butter

• about 50ml of water, ice cold

• 1/2 tsp. salt

• 1 tbsp. soy flour or flaxseed flour

• some turmeric for the color

For the filling:

• 500g green asparagus

• 500g white asparagus

• 2 tbsp. oil

• 1 tsp. sugar

• 1 tbsp. Alba oil or other butter flavored oil

• salt, pepper

For the vegan "egg mixture":

• 400g silken tofu

• 100g soy yogurt, unsweetened

• 1,5 tbsp. starch

• 1/2 tsp. Kala Namak

• 2 tbsp. yeast flakes

• 1/2 tsp. turmeric

• salt, pepper

Otherwise:

• dried legumes for blind baking

Preparation:

1. For the shortcrust pastry, chop the butter into small pieces and quickly work it into a smooth dough with the flour and ice water (it is best to hold your hands under ice water beforehand so that they are nice and cold). If the dough is still too crumbly, add another tablespoon of ice water. Make sure that all components of the dough are well combined.

2. Then wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour.

3. For the filling, cut off the woody ends of the asparagus.

4. Peel the asparagus and cut off about the lower 1/3 so that the upper part with the tips is about 13 cm long.

5. Put the asparagus tips aside and cut the lower parts of the asparagus into pieces about 2 cm long.

6. Meanwhile, preheat the oven to 356°F top and bottom heat.

7. Take the short crust pastry out of the fridge, knead it well and roll it on a floured surface. If it tears when you roll it out you can simply press it together again with your hands.

8. Grease a quiche pan with a little vegan butter, lay out the rolled out dough and press it down.

9. Cut off the overhanging edges and put the leftovers in the fridge for later.

10. Prick the dough several times with a fork, place a sheet of baking paper over it and weigh it down with dried legumes.

11. Now the dough must blind bake for about 15 minutes.

12. While the dough is doing its first round in the oven, you can prepare the "egg mixture".

13. Put the silken tofu, yogurt, starch, kala namak, turmeric, salt and pepper in a blender and blend until smooth. Season again according to taste.

14. Heat the oil in a pan and add the asparagus pieces first.

15. Sprinkle them with 1/2 tsp sugar and fry them for about 5 minutes, then season with salt and pepper.

16. Combine the tofu-mixture with the fried asparagus pieces and check again, that everything is well salted (otherwise the quiche will be a bit bland later).

17. Then fry the asparagus tips in the same way.

18. After 15 minutes, take the dough out of the oven and remove the baking paper with the legumes.

19. Then put the asparagus mixture on top.

20. Now spread the fried asparagus tips in a star shape on top of the mixture.

21. Cut out shapes from the dough scraps as desired and place them on top of the mixture.

22. Then put the quiche back in the oven for about 45 minutes.

23. It is ready when it is nicely browned and the mixture has set.

Enjoy!