Dec 22, 2013
Potato Bean Crusted Asparagus Quiche ~ Plant-based, oil-free!
NOTE: I recently updated this recipe. The base is now soy(tofu)-free and nut-free!
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!
Makes 8 slices. Enjoy!
Potato Bean Crusted Asparagus Quiche
A hearty, plant-based quiche sure to please! Note that you can use any veggies you like in this recipe. The base has endless possibilities!
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
- pinch of salt (optional)
- NOTE: of course you can use any pie crust you like, but this adds a ton of flavor plus some extra nutrients 😉
for the quiche base
- 1 cup raw sunflower seeds
- ½ cup hemp seeds
- 2 cups water
- ½ cup nutritional yeast
- 1 TBS mellow white miso
- 3 TBS tapioca starch
- 3 TBS psyllium seed husks (find on Amazon--really makes the quiche set up well, don't omit or sub)
- 1 TBS Spike salt-free seasoning (or any all purpose, salt-free seasoning)
- 1 tsp Kala Namak Salt (find on Amazon--optional but adds that eggy flavor!)
- 1 tsp onion powder
- 1 tsp baking powder
- 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 deep-dish 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 400° F.
- Place the chopped asparagus in the pie plate, on top of the pre-baked crust.
- Add all based ingredients to a blender and blend until smooth, scraping down the sides as needed.
- Pour into the pie plate over the chopped asparagus and then add some whole asparagus spears to the top for garnish.
- Sprinkle with a little more nutmeg.
- Bake on center rack of oven for 15 minutes, then reduce heat to 325° for another 45 minutes. 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!