21/04/2024 3:01 PM

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The Health Maniacs

Asparagus Dill Tofu Quiche – Sharon Palmer, The Plant Powered Dietitian

3 min read

Make a completely plant-based quiche with a turmeric-infused tofu whip, and layers of veggies. This savory pie includes the goodness of asparagus, mushrooms, onions, and dill—all mixed together with creamy herbed tofu. Just pile it into a crispy whole grain flax seed crust, and you have a healthful, vegan meal set to impress! This Asparagus Dill Tofu Quiche is delicious and downright gorgeous served for brunch, weekend breakfast, a special dinner, holiday table, or party meal.

Step-By-Step Guide:

Combine flour, flaxseeds, olive oil and plant-based milk to make a pastry dough.
Pat pastry dough into the bottom of a pie or quiche dish. Bake for 10 minutes.
Chop vegetables.
Sauté onions and garlic in olive oil.
Add mushrooms and asparagus and sauté. Add dill, black pepper and dry mustard.
Add tofu, plant-based milk, red pepper, nutmeg, turmeric, nutritional yeast, soy sauce, and salt to a blender and process until smooth.
Pour blended tofu mixture into the vegetable mixture.
Stir blended tofu into vegetables.
Pour tofu vegetable filling into the pie crust and smooth surface with a spoon.
Bake for 30 minutes. Garnish with cherry tomato halves and breadcrumbs with dill and olive oil. Bake for 15 minutes.
Slice into 8 servings and enjoy.



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Asparagus Dill Tofu Quiche (Vegan)

  • Author:
    The Plant-Powered Dietitian

  • Total Time:
    1 hour 10 minutes

  • Yield:
    8 servings 1x

  • Diet:


This vegan quiche is filled with the goodness of asparagus, mushrooms, onions and dill, with a creamy herbed tofu blend in a crispy whole wheat flaxseed pastry crust.

Whole Wheat Flax Crust:

Vegetable Filling:

  • ½ tablespoon extra virgin olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 8 ounces asparagus, chopped into 3-inch pieces
  • 1 ½ cups mushrooms, sliced
  • ¼ cup fresh chopped dill
  • ¼ teaspoon black pepper
  • ½ teaspoon dry mustard
  • 1 14-ounce package extra firm tofu, drained
  • ½ cup plant-based milk, unsweetened, unflavored
  • 1/8 teaspoon crushed red pepper
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon turmeric
  • 2 tablespoons nutritional yeast
  • 1 teaspoon soy sauce
  • Pinch sea salt (optional)


  • 1 cup cherry tomatoes, sliced in half
  • 2 tablespoons whole grain bread crumbs
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon extra virgin olive oil


  1. Preheat oven to 375 F.
  2. To make Whole Wheat Flax Crust: Mix pastry flour, flaxseed and salt (optional) together. Stir oil and plant-based milk in with a fork to make a stiff dough.
  3. Pat the dough into a 10-inch pie or quiche baking dish. Pierce all over with a fork and bake for 10 minutes and remove from oven.
  4. While crust is baking, prepare Vegetable Filling: Heat olive oil in large sauté pan and sauté onions and garlic for 4 minutes. Add asparagus and mushrooms and saute for 5 minutes. Stir in dill, black pepper, and dry mustard. Remove from heat.
  5. Place tofu, ½ cup plant-based milk, red pepper, nutmeg, turmeric, nutritional yeast, soy sauce, and salt (optional) in the container of a blender and puree until smooth.
  6. Stir tofu mixture into asparagus mixture and combine well. Pour into the par-baked crust and return to oven (375 F). Bake for 30 minutes.
  7. Prepare Topping by assembling cherry tomato halves; in a small dish mix together breadcrumbs, dill, and 1 teaspoon olive oil.
  8. Remove quiche from oven, top with sliced cherry tomatoes (cut side up) and sprinkle evenly with breadcrumbs and return to oven for 15 minutes.
  9. Remove from oven, cool for about 5-10 minutes, and slice into 8 servings.

  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Breakfast
  • Cuisine: American

Keywords: vegan quiche, asparagus quiche, spring quiche

For other plant-based breakfast ideas, check out some of my favorites:

Magic Banana Nut Pancakes
Coconut Cherry Dark Chocolate Waffles
Scrambled Turmeric Tofu with Mushrooms and Greens

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