Asparagus and Mushroom Quiche


 So if you know our story we don't eat eggs since my youngest is highly allergic. In my attempt to make wholesome dishes that everyone will enjoy for breakfast I came across this recipe at FatFree Vegan Kitchen. I have made some changes and you can view the orginal recipe in the link above. 

Everyone liked this dish! It was hearty and flavorful leaving everyone satisfied! One thing I would suggest is to use the thicker asparagus rather than the long skinny ones like I did which ended up in crunchy asparagus!  



14 ounces firm or extra-firm tofu
1/4 cup plain non-dairy milk
2 tsp nutritional yeast
1 tbsp cornstarch
1/2 tsp onion powder
1/8 tsp turmeric
3/4 tsp salt
1/8 tsp white pepper

2 cups cooked brown rice or wild rice

freshly ground pepper, to taste
1 bunch asparagus (about 12 ounces)
1/4 cup shallots, minced
1 clove garlic, minced
8 oz mushrooms
olive oil for oiling casserole dish


Preheat oven to 350. Put ingredients tofu - pepper into blender. Blend until completely pureed making sure everything on the sides is blended in and not clumped on the sides.

Mix rice with 4 tablespoons of the tofu mixture. Spray a casserole dish with cooking spray and press the rice into the bottom and up the sides of the pan.

Bake for 10 minutes.

In the meantime remove tough ends off the asparagus and discard keeping only the best part of the asparagus.

Spray pan with olive oil once heated to medium add the shallots and garlic with two tablespoons water. Cover and cook for a few minutes. Next add the mushrooms and 1 tablespoon water. Cook without cover for a few minutes until most liquid has evaporated.

Remove rice crust from oven.

Spread the vegetables (except the asparagus) on top of the crust. Pour the remaining tofu mixture over the vegetables spreading it the best you can over the the veggies. Place your asparagus on top of the your quiche and cover.

Bake for 50 minutes at 350F.  Let cool before cutting and serve!


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