Photo by Laura May Grogan

This Vegan AF Asparagus Quiche isn’t exactly a desert island dish unless I’m stranded on some fancy ass island with a fully stocked kitchen. I love animals (not just pets) so I can’t hurt or eat any of them, and using alternatives to things like eggs makes cooking heaps easier now, with eternal gratitude to the mung bean munchers who blazed the proverbial trail. This bangin’ egg-free, protein-packed dish can also easily be made gluten-free depending on the crust you make.

In summary, it’s a total box ticker: easy to transport to someone in need or to a catch up, can be made ahead because it’s super tasty hot or cold, it looks fancy on a plate if someone comes over for lunch, it’s good for ya, it’s easy, no fancy ingredients, not spenno, and no animals were harmed to do it.

“It’s actually really good.” – Ash Kehoe

Photo by Laura May Grogan

Vegan AF Quiche

Preheat oven to 190°C

Crust

• 2 x sheets vegan puff pastry (stab w/ a fork several times and blind bake for 10 mins)

Filling

• Cooking oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 387 grams silken tofu
• 3 tbsp nooch (nutritional yeast)
  (you can also add a little grated vegan cheese, I had smoked vegan pecorino)
• 2 tbsp plant milk (I use oat milk but up to you)
• 1/2 tsp turmeric
• pinch kala namak/Indian black salt if you have it
• S & P to taste
• I usually add chilli or some ajvar to taste
• 5 fresh asparagus spears, roughly chopped
• 1/3 cup peas (I used frozen, fresh is fine)

Garnish

• 3 asparagus spears, cut in half lengthways
• 2 tbsp pea (fresh or frozen)

To serve (optional)

• Lemon slices/wedges
• Green salad

1. Throw oil into a pan and sauté onions until soft. Add minced garlic and cook for about 2 minutes. (Add a splash of water if needed to stop onions and garlic from sticking.) Remove from heat and set aside.
2. Throw silken tofu, nooch, plant milk, turmeric, chilli/ajvar, s & p into a blender. Blend until creamy. Stir in onions, garlic, asparagus, and peas.  
3. Pour quiche mixture into a crust of your choice, a quinoa crust is awesome for gluten free but I cheat with store puff pastry. Smooth the surface, top with asparagus spears and peas. Bake for 45 minutes or until a skewer inserted into the quiche comes out clean.

Serve warm or cold.

You can choose your own adventure with all kinds of ingredients (I love some chopped red capsicum) as long as they don’t release a lot of juice as they cook ie; tomato, mushrooms. Add them to your side salad instead.

Fee's Desert Island Dish first appeared as part of a larger article in the Radiothon 2024 edition of The Trip magazine. You can receive a copy of The Trip in your mailbox! All you have to do is be a Triple R Subscriber.

Fee B-Squared is the host of Maps, every Monday from 4-7pm.