A scrumptious hash brown crust surrounds this hearty and delicious Vegan Asparagus and Mushroom quiche. It is guaranteed to give you an energizing boost to your day because of its protein-packed ingredients.

Ingredients

½ bag of creamer potatoes

2 tbsp (30ml) whole wheat flour

1 tbsp (15 ml) olive oil or melted vegan butter (plus extra for greasing pan)

1 clove garlic, minced

½ tsp (2.5ml) salt

black pepper, to taste

Tofu Quiche Filling:

1 block (350g) of extra-firm tofu (do not press or drain)

⅓ cup (80ml) nutritional yeast

OPTIONAL (but recommended): ¼ cup (60ml) vegan cheese shreds

¼ cup (60ml) fresh dill

1 tbsp (15ml) ground flaxseed (or sub with finely ground chia seeds)

1 tbsp (15ml) unsweetened non-dairy milk

½ tsp (2.5ml) finely ground black salt (a.k.a. kala namak)

¼ tsp (1.25ml) dried oregano

black pepper, to taste

1 tbsp (15 ml) olive oil or vegan butter divided

1 ½ cups (375ml – 100g) sliced white button or cremini mushrooms

approx. 12 spears of asparagus, ends trimmed

Approx. ½-¾ cup (125-185ml) chopped

• 4-5 spears sliced in half lengthwise (for topping)
• ½ cup (125ml) diced yellow onion (approx. ½ onion)

OPTIONAL: 2-3 tablespoons (30-45ml) vegan cheese shreds for topping

Instructions

Hash Brown Crust:

Preheat oven to 450°F (232°C).

Combine grated potatoes, 2 tablespoon flour, 1 tablespoon olive oil, minced garlic, ½ teaspoon salt, and black pepper in a medium-sized bowl. Mix well to develop the gluten in the flour. (Developing the gluten binds the grated potatoes and makes for a crust that will slice cleanly without falling apart.)

Press the potato mixture firmly into a dark pie plate or tart pan with your hands. A dark metal pan is best; it helps the crust crisp and brown.

Bake for 20-25 minutes. While the crust bakes, begin preparing the filling. The crust is cooked once the potatoes have browned and appear crisp.

Tofu Quiche Filling:

In a food processor with a blade attachment, add extra-firm tofu (broken into 4-6 large chunks), ⅓ cup nutritional yeast, ¼ cup vegan cheese shreds (optional, but recommended), ¼ cup fresh dill, 1 tablespoon ground flaxseed, 1 tablespoon unsweetened non-dairy milk, ½ teaspoon black salt, ¼ teaspoon dried oregano, and black pepper to taste. Process on high, scraping down the sides until the mixture forms a ball. Set mixture aside. NOTE: Avoid adding extra liquid to help blend the mix; it’s best if the filling is slightly dry rather than too wet. The sautéed vegetables will add more moisture once mixed into the filling.

In a skillet/frying pan, heat ½ tablespoon olive oil over medium-high heat. Once the oil is hot, add the halved asparagus spears and cook briefly until the stalks are bright green and slightly tender. Remove asparagus spears and set aside.

If needed, add an additional ½ tablespoon olive oil to the skillet. Sauté the onion and chopped asparagus for 2 minutes, stirring often, until the asparagus is bright green, and the onion becomes tender and translucent.

Add the sliced mushrooms, stir, and sauté until the mushrooms begin to release their liquid and become tender. Do not overcook.

Gently stir the sautéed vegetables (onion, chopped asparagus, and mushrooms) into the filling mixture.

Once the hash brown crust is cooked, lightly grease the edges of the pan with olive oil or melted vegan butter. Spread the tofu filling evenly over the crust.

Decorate with halved asparagus spears and sprinkle with 2-3 tablespoons of vegan cheese shreds (optional).

Bake at 400°F (204°C) for 25-30 minutes or until the filling appears golden brown and the vegan cheese is melted (if using).

Allow the quiche to rest for 10 minutes before slicing it into 8 pieces. Enjoy!