Dec 22, 2013
Potato Bean Crusted Vegan Asparagus Quiche
This is really two recipes in one. The quiche and the amazing crust! Good news… I think I’ve finally perfected a basic quiche recipe. I’ve made a few others over the past year and wasn’t smitten, but this one really nailed it.
Quiche is so wonderfully versatile. You can put any kind of veggies you like in this bad boy. I thought asparagus would be perfect and we all enjoyed it so much, I’m going to make one for Christmas brunch!
~ for the crust:
- 3 cups shredded potatoes (3-4 medium sized, I used plain old Idaho)
- ½ cup blanched almond flour
- 1½ cups no-salt-added navy beans (one can), drained and rinsed
- 1 TBS onion flakes
- 2 tsp tamari or other low sodium soy sauce
~ for the quiche
- 1 cube extra firm tofu (14 oz.), drained
- ½ cup raw cashews, soaked for 3 hours
- ½ cup unsweetened non-dairy milk (I used soy)
- ½ cup nutritional yeast
- 2 tsp mellow white miso
- 1 TBS ground, white chia seeds
- 1 TBS Spike salt-free seasoning (or any all purpose, salt-free seasoning)
- 1 tsp Kala Namak Salt (optional but adds that eggy flavor!)
- ½ tsp ground nutmeg plus a sprinkle more for the top
- ¼ tsp turmeric
- ½ pound asparagus, cut into ½” pieces plus some whole spears for the top
- Preheat oven to 350° F.
- Scrub the potatoes and shred them, either by hand or with a food processor.
- Rinse the shreds well.
- Using paper towels or a clean kitchen towel, squeeze as much moisture from the potato shreds as possible.
- Puree the beans and add them and the rest of the crust ingredients to the potatoes. Stir well to combine.
- Lightly grease a deepdish pie plate.
- Press the potato crust into the plate and work it up the sides.
- Bake for 20 minutes, on the bottom rack of the oven, until the crust is a bit golden.
- Remove and let cool a bit.
- Raise the oven temperature to 375° F.
- For the quiche, press the tofu with some paper towels to remove the excess moisture and add it plus the remaining ingredients to a blender and blend until smooth, scraping down the sides as needed.
- Add the chopped asparagus and stir to combine.
- Pour into the pie plate and add some whole asparagus spears to the top for garnish.
- Sprinkle with a little more nutmeg.
- Bake on center rack of oven for 45 minutes to one hour. You will know it’s done when it is all puffed up in the center, like a soufflé.
- Remove and let cool for at least 20 minutes before serving so that it can set well before you slice it. Don’t do what I did and slice it too soon. It needs that time to rest!
Makes 8 slices. Enjoy!