I made an apple pie a couple of weekends ago and had some left over dough, so I froze it. I took it out yesterday morning and let it thaw and used it as the crust for this quiche. The recipe below uses canned asparagus, but since I had a bunch of fresh asparagus I used that instead. I did everything the same, I just chopped the asparagus into small pieces and mixed that in instead of the canned. I also used all cheddar cheese cause that’s all I had. It was so tasty, but I have to admit it tasted even better for lunch today 🙂

Ingredients

Crust

2 1⁄2 cups all purpose flour
1⁄2 teaspoon salt
1 cup vegetable shortening
1 teaspoon vinegar
The equivalent of 2 eggs using egg replacer powder

Filling

1 can asparagus pieces, drained
1 onion chopped
2-3 cloves crushed garlic
Salt and pepper to taste
1 pound firm tofu
1/4 cup nutritional yeast
1/8 teaspoon turmeric
1/2 teaspoon black salt
1/2 teaspoon dijon mustard
1 tablespoon cornstarch
1/4 cup soy milk
1/2 cup shredded vegan mozzarella cheese
1/2 cup shredded vegan cheddar cheese

Directions

Preheat the oven to 375°F.

To make the crust, mix the flour and salt in a large bowl. Cut the shortening in with a pastry cutter until it is crumbly and resembles rolled oats.

In a measuring cup, combine the egg replacer mixture, vinegar and enough water to equal 1⁄2 cup of liquid. Gradually stir mixture into flour. Add enough to make the dough cling together. Add more water if it is not clinging. Roll dough out to desired thickness, then lift up and place in a 9” x 2” high fluted, removable bottom, tart pan. Press the dough into the pan and up the sides making sure the entire dish is covered. Trim off any excess dough and set aside.

In a large pan, heat 1 tablespoon of oil over medium heat. Add the onions and cook for 7-8 minutes until they are soft and starting to brown. Remove from the heat and set aside.

Put the tofu, nutritional yeast, turmeric, black salt, dijon mustard, cornstarch and soy milk in a food processor and blend until the mixture is smooth and there are no big chunks of tofu. Pour the mixture into a bowl, add the cheeses, onions, garlic, asparagus and salt and pepper to taste. Mix well.

Place the filling in the shell and bake for about 60-75 minutes. The crust should be golden brown and the top should feel firm and will be brown. Allow quiche to cool for 10 minutes before removing the ring.

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