Vegan Asparagus & Mushroom Quiche with Hash Brown Crust

This post is sponsored by The Little Potato Company.

Today we’re getting back into the swing of things with one of my favourite comfort foods: vegan quiche!

Quiche has always been one of my favourite foods. It started with the rich and savoury open crust egg pies of my pre-vegan years. After adopting a vegan lifestyle, eggs were off the menu but quiche had to stay. Going vegan was not going to stop me from enjoying my favourite foods. Not a chance!

Traditional quiche is a savoury, open crusted pie made with a blend of eggs and cream or milk. It often includes cheese, meat or seafood, and vegetables. Considering how very “unvegan” a traditional quiche is, it’s surprisingly easy to make without animal products.

We’ll get to the “veganizing” part in just a moment. First, we’re going to start with the crust. Typically quiche is made with a pastry crust but for this version we’re going to make a hash brown crust using Creamer potatoes. The hash brown crust is not only healthier (using less fat than a classic pastry crust and adding another source of vegetables), but is also easier to prepare. Win-win!

I chose The Little Potato Company’s pretty, pink-skinned Blushing Belles for this hash brown-crusted vegan quiche. Any varietal of Little Potatoes will work beautifully in this recipe. The pre-washed and thin-skinned Little Potatoes don’t require any cleaning or peeling. I tossed them straight into my food processor, equipped with a coarse grating blade, and the Little Potatoes go from bag to grated in a matter of seconds. Toss the grated Creamer potatoes with a touch of olive oil, a little flour, minced garlic, salt and pepper. Press the mixture flat into a pie or tart pan and bake. That’s all it takes to make a healthy and flavourful vegetable-based crust for your vegan quiche. (If you like the simplicity of this potato hash brown crust, you might enjoy our recipe for Vegan Potato Latkes. The method is very similar!)

Once the crust is in the oven, we can look at veganizing the filling. For an egg-y but eggless filling we’re using extra-firm tofu, ground flaxseed or chia seeds (they’ll act as our binder, soaking up excess liquid and allowing the filling to “set”), and black salt (also known as “kala namak”, its distinct sulphurous flavour mimics the flavour of eggs perfectly.) Nutritional yeast, vegan cheese shreds (optional, but recommended), and a splash of unsweetened non-dairy milk, makes this vegan quiche taste rich and “cheesy”.

That covers the foundation for our eggless quiche filling. A healthy dose of fresh dill and a couple of supporting ingredients amp up the flavour for a savoury and satisfying filling. All the ingredients are tossed into your food processor and blended until completely smooth.

Sautéed asparagus, mushrooms, and onion are gently folded into the filling before it’s spread over the partially baked hash brown crust. Decorate the quiche with halved asparagus spears and a sprinkle of vegan cheese for an attractive presentation. Bake for 25-30 minutes, until the filling is golden-brown.

This vegan asparagus & mushroom quiche is a great plant-based meal. It’s nutritious: full of veggies, plant protein, and healthy carbohydrates. It’s savoury and satisfying but not heavy. You can enjoy this recipe for breakfast, lunch, dinner, or for a satiating snack. It reheats well and is a nice option for meal prepping. Refer to the recipe notes for reheating tips.

Customization:

• Omitting vegan cheese shreds: Be sure to taste the filling once it’s prepared. Adjust the seasoning as needed. You may need to increase the amount of salt or nutritional yeast for more flavour/cheesiness.
• Add-ins: Chopped smoked tofu or veggie “meats” are tasty additions for a smokier/meatier quiche and will increase the amount of protein in this dish.
• Other vegetable options: Spinach, broccoli, bell pepper, and peas are all delicious vegetables you can use to switch up this vegan quiche.

This post is sponsored by The Little Potato Company.
We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan!
Learn more about why we love Little Potatoes at www.littlepotatoes.com

Vegan Asparagus & Mushroom Quiche with Hash Brown Crust

★★★★★ 5 from 2 reviews

• Author: Brittany Mueller
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 1 quiche, 8 pieces 1x
• Category: Breakfast, Lunch and Dinner
• Cuisine: Vegan

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Description

This vegan asparagus & mushroom quiche with an easy hash brown crust is nutritious, protein-rich, and full of vegetables. The sulphurous flavour of black salt adds a classic egg-y flavour to this tofu-based quiche. This all-in-one plant-based meal is comforting and satisfying, making it perfect for any time of day: breakfast, lunch, dinner, or as a filling snack. This vegan quiche can be prepared in advance and reheated for a quick, healthy meal.

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Ingredients

Scale 1x2x3x

Hash Brown Crust:

 

• ½ bag (340g) of The Little Potato Company’s Blushing Belles, coarsely grated
• 2 tbsp (30ml) unbleached all-purpose or 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
  • approx. 4-5 spears sliced in half, lengthwise (for topping)
• ½ cup (125ml) diced yellow onion (approx. ½ onion)
• OPTIONAL: 2-3 tablespoon (30-45ml) vegan cheese shreds, for topping

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Instructions

Hash Brown Crust:

1. Preheat oven to 450°F (232°C).
2. In a medium-sized bowl, combine grated Little Potatoes, 2 tablespoon flour, 1 tablespoon olive oil, minced garlic, ½ teaspoon salt, and black pepper. 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.)
3. Using your hands, press the potato mixture firmly into a dark pie plate or tart pan. A dark metal pan is best, it helps the crust crisp and brown properly.
4. 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:

1. In a food processor with 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 as needed, until the mixture forms a ball. Set mixture aside.NOTE: Avoid adding extra liquid to help blend the mixture, it’s best if the filling is slightly dry rather than too wet. The sautéed vegetables will add more moisture once they’re mixed into the filling.
2. 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 just slightly tender. Remove asparagus spears and set aside.
3. 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 starts to become tender and translucent.
4. Add the sliced mushrooms, stir, and saute until the mushrooms begin to release their liquid and become tender. Do not overcook.
5. Gently stir the sautéed vegetables (onion, chopped asparagus, and mushrooms) into the filling mixture.
6. 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.
7. Decorate with halved asparagus spears and sprinkle with 2-3 tablespoon vegan cheese shreds (optional).
8. 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).
9. Allow the quiche to rest for 10 minutes before slicing into 8 pieces. Enjoy!

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Notes

Reheating instructions:

If you’re in a rush, you can simply microwave the quiche. For best results, preheat your oven (or toaster oven) to 425°F (218°C) and place a slice of quiche straight onto the oven rack. Bake for 10-15 minutes, or until the quiche is hot all the way through and the crust is crisp.

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Nutrition

• Serving Size: ⅛ quiche
• Calories: 152
• Sugar: 1.3 g
• Sodium: 742.8 mg
• Fat: 8.8 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 5.9 g
• Carbohydrates: 8.7 g
• Fiber: 3.1 g
• Protein: 10.7 g