• Asparagus and Sun-Dried Tomato Quiche


    A big thank you to Amanda from our Facebook community for sharing this wonderful quiche recipe from The Sweet Life Online!

    makes  one 9” pie (or two 6” pies)


    • 1 vegan pie crust
    • (1) 14 ounce block of medium/firm tofu, drained
    • 3 tbsp nutritional yeast
    • 1 tbsp non-dairy milk or creamer (I used Wildwood soy creamer)
    • 1 tbsp + 1 tsp all purpose flour
    • 1 tsp dehydrated minced onion
    • 1/2 tsp lemon juice
    • 1/2 tsp turmeric
    • 1/2 tsp sea salt
    • 1/4 tsp liquid smoke
    • 1 tbsp canola oil
    • 1/4 cup white onion, minced
    • 1 cup fresh asparagus, chopped
    • 3 tbsp dried tomatoes, chopped
    • 1 tbsp fresh basil, chopped
    • 1/3 cup vegan cheese (I used Diaya’s Mozzarella)
    • salt and pepper


    Prepare pie crust according to directions and place in the freezer while making the filling.

    Preheat the oven to 350 degrees F. In a small skillet heat 1 tbsp oil over medium heat. Add onions and saute until translucent and fragrant (about three minutes). Add asparagus and tomatoes and saute for another three minutes until asparagus becomes slightly tender. Remove from heat and set aside.

    In a food processor or blender combine tofu, nutritional yeast, non-dairy milk, flour, onions, turmeric,  liquid smoke, lemon juice, and sea salt until smooth. Transfer to a bowl. Add asparagus mixture, fresh basil, and vegan cheese and stir everything together. Season with salt and pepper to taste.

    Spoon filling into chilled pie crust, smoothing over the top. Bake for 30-45 minutes until top has browned slightly and a knife inserted in the middle comes out clean.

    Remove from heat and allow to cool for 20 minutes before slicing.  Serve warm.

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