This asparagus quiche is gluten-free, egg-free, and packed full of protein, a perfect recipe for a spring lunch
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Ingredients
Crust
3/4cupquinoa
1 & 1/2 cupsclear vegetable broth
2tbspground flax seeds
6tbspvegetable broth
Filling
Cooking oil spray
1yellow onion, finely chopped
2garlic cloves, peeled and minced
387gramssilken tofu
3tbspnutritional yeast
2tbspplant milk (we used oat milk but almond and cashew also works well)
1/2tspturmeric
1/2tspsalt
1/2tspfreshly ground pepper
5fresh asparagus spears, roughly chopped
1/2cupartichokes hearts, roughly chopped
1/3cuppeas (fresh or frozen)
Garnish
3asparagus spears, cut in half lengthways
1/4cupartichokes, chopped
2tbsppea (fresh or frozen)
To serve (optional)
Lemon slices/wedges
Green salad
Instructions
Combine quinoa and broth in a small pot over high heat. Bring to a boil, then reduce heat and simmer until broth has been absorbed, about 12 minutes. Remove from heat and fluff quinoa with a fork.
Prepare flax eggs by mixing together finely ground flax seeds with vegetable broth. Allow mixture to thicken for five minutes.
Preheat the oven to 375°F/190°C and prepare a 9 inch (23cm) round baking dish by spraying with a little cooking oil.
Into the pot of cooked quinoa, stir in flax eggs. Scoop quinoa mixture into prepared baking dish. Using wet fingers (helps prevent quinoa from sticking to your fingers) firmly press quinoa mixture into the base and sides of the dish. Bake for 20 minutes.
Spray skillet with a little cooking oil, add onions and cook sauté until soft and translucent. Add minced garlic and cook for a further 2 minutes. Add a splash of water as needed to stop the onions and garlic from sticking to the skillet. Remove from heat and set aside.
Into a blender add silken tofu, nutritional yeast, plant milk, turmeric, salt and pepper. Blend until smooth and creamy. Stir in onions, garlic, asparagus, artichokes and peas.
Pour quiche mixture into baked quinoa crust. Smooth over the surface of the mixture, then top with asparagus spears, artichokes and peas. Bake for 45 minutes or until a skewer inserted into the quiche comes out clean.
Serve warm or cold alongside a green salad with a squeeze of lemon juice.