Her-Bivore Blog

Tomato and Asparagus Vegan Quiche

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asparagus and tomato quiche

I never really tried quiche when i was growing up, but I always remember it being something my mum loved. I’ve made this recipe with her in mind, and i was absolutely blown away at just how delicious it turned out. I can’t personally vouch for how close this is to the real thing, but Jack said it's the tastiest quiche he’s ever eaten! 

The great thing about this recipe is that you can fill it with whatever you like. As long as you stick to the basics of the pastry and the tofu filling, any veggies would be delicious. Make sure you let me know what you try and how it worked!



  • 250g/ 2 cups plain flour

  • 125g/ 0.5 cups vegan margarine, cold from the fridge

  • 2 tbsp water


  • 1 block firm tofu

  • 2 tbsp nutritional yeast

  • ½ / 120ml cup soy milk

  • 3 cloves garlic

  • Salt and pepper

  • Big handful of cherry tomatoes

  • 1 medium leek, cut into thin rings

  • 1 bunch fresh asparagus, trimmed and cut into ½ inch pieces


  1. Preheat oven to 160c To make the crust, gentle mix together your plain flour and vegan margarine on an electric mixer, then add your water. If your mix still isn't coming together, you can add a little more water, but be careful not to make your dough soggy.

  2. You’ll want to use a loose bottomed tart dish for this step. Roll out your pastry to about half a cm thick, then gently place into the tart dish, and use your fingers to carefully push the pastry into the sides, but he careful not to stretch it.

  3. Take a piece of baking parchment just bigger than your dick, and srunch it up in your hands, this will make it easier to work with. Place into your tart case and then fill with baking beans or uncooked rice (this will keep the shape of your quiche case while it cooks)

  4. Cook for 10 minutes and then remove from the oven, place to one side and leave to cool.

  5. In a frying pan, cook off your asparagus, leek and tomatoes (i like to keep some tomatoes to one side to top with too) for 5-10 minutes, then leave to one side.

  6. In a blender, combine your tofu, nutritional year, garlic, soy milk and salt and pepper until smooth.

  7. Move your tofu mix into a large bowl, and then gently mix in your asparagus and tomatoes. Once combined, tip into your tart case and use a spatula to even out. Top with halved cherry tomatoes and then bake for about 20-30 minutes until golden brown.

  8. Leave to cool for a few minutes before serving. Once cooled, this quiche is great to eat cold too.

We hope you loved this quiche as much as we did, and we’d love to see what you come up with! Remember that you can share your foodie makes with us using the hashtag #HBivore.

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Written by Amy Northwood
My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
You can find me on Instagram

Amy Northwood - Her-Bivore

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