Vegan Asparagus Tomato Leek Quiche

Just a couple more days and then I'll be in France, enjoying the aroma seeping out of the town's bakery.  I've always wanted to make a vegan quiche, but never got around to doing it until now. And for my first time ever making quiche, I am in awe at the flavor of this quiche. The quiche filling tastes completely different from the food processor to the final results - in a much better way!

I try to use ingredients that are in-season. The local Seattle Metropolitan market ran a sale where locals get monthly coupons, and for May we got one-pound free of asparagus. Ironically, I like the smaller asparagus stalks better. It's easier to eat and more enjoyable. 

“Asparagus, when picked, should be no thicker than a darning needle.”
Alice B. Toklas, American writer (1877-1967)

Whenever I think of quiche, I think of leeks. Americans don't use leeks as much as our European friends. Leeks and asparagus, to me, go together like peas and carrots. And to add a hint of color, I added some sugar plum tomatoes. 

Inspired by the early-spring green-purple flowers blooming around town, a nice hearty, but light, quiche sounded good. To make life a bit easier I used a pre made vegan pie crust, but feel free to use your favorite homemade pie crust recipe. 

​I'll keep you posted how life in Europe goes. Until then, cheers!

"I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus."
-David Chang

Vegan Asparagus Tomato Leek Quiche
Prep Time: 10 minutes
Cook Time: 30-35 minutes 
Pan: 9-inch round pie pan
​Makes: 8 slices

Ingredients:
1 premade vegan pie crust (or your favorite homemade recipe)
1 block of extra firm tofu (14 oz.), pressed
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1 tbsp olive oil
1 large garlic clove, diced
1 shallot, diced
1/2 cup leek, diced
20 asparagus, chopped
8 sugar plum cherry tomatoes, quartered and deseeded
1 tbsp fresh parsley + chives (optional)
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2 tbsp + 1 tsp nutritional yeast
2 tbsp tahini
1 tbsp lemon juice 
1 tbsp non dairy milk
1 tsp dijon mustard
1 garlic clove for the tofu mixture
1 tsp salt
1/4 tsp tumeric
pinch of pepper 

Directions:
Begin pressing the tofu. Wrap the tofu in 3 paper towels or with a kitchen towel. Set it on a plate and then set a bowl or heavy object on top to press out the water. 

Preheat the oven to 350-degrees and mold the pie pan with the crust. 

In a pan, cook the vegetables, parsley and chives in one tablespoon of olive oil. Add the tomatoes near the last 2 minutes of cooking. Add a pinch of salt and pepper. Set aside when done. 

Once the tofu is pressed, puree the tofu and the remaining ingredients noted in the third batch of ingredients. Once pureed, mix the blended tofu and the vegetables together. 

Pour into the pie crust and bake for 30-35 minutes. The quiche will solidify once cooled. Enjoy warm!

Do you have a favorite quiche recipe? I'd love to try it out! 
Love asparagus? Check out the recent, Super Easy Vegan Creamy Asparagus Soup

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