FRUCOM’s products in the kitchen – Vegan asparagus quiche
30 NOVEMBER 2021
This is a vegan version of the classic French recipe of quiche. So simple and easy to prepare with
a few ingredients you probably already have in your fridge and pantry. Enriched of vitamins K, A
and C by canned asparagus, this is a good way of introducing vegetables in your daily diet.
Since vitamin A is fat-soluble, its absorption is optimal when eaten with fats, here provided by
cashews. This recipe makes a perfect combination!
Vegan asparagus quiche
For the crust:
- 250 g wheat or spelt flour
- 50 g extra virgin olive oil
- 100 g cold water
- A pinch of salt
- ½ teaspoon of baking powder (optional)
For the filling:
- 200 g medium firm tofu (or ricotta cheese, for a vegetarian version)
- 100 g cashews
- 3 dried tomatoes
- 400 g canned asparagus, drained
- Fresh or dried thyme
- 1 clove of garlic
- Sliced almonds
Soak cashews in water for at least 3 hours.
First prepare the crust. Mix the flour in a bowl with salt and baking powder (optional). Add oil
and stir with a fork, obtaining a crumbly dough. Slowly add water, kneading with your hands to
create a homogenous dough. Let the dough rest for 30 minutes.
In the meantime, prepare the filling. Soak dried tomatoes in hot water until they are tender.
Drain cashews and put them in a blender together with tofu, dried tomatoes, pepper, a pinch of
salt and thyme. Blend to obtain a soft, creamy texture, adding water if needed.
Cut the asparagus into 4-5 pieces each an fry them in a frying pan with a teaspoon of olive oil
and the clove of garlic for a couple of minutes.
Place the dough on a sheet of baking paper, roll out the dough in a circle and place it in a round
cake pan. Spread half of the tofu cream on the bottom, add half of the asparagus, add the rest
of the cream and the asparagus on the surface. Spread the sliced almonds on the surface. Cut
the exceeding dough and bake at 180 degrees in preheated oven for about 30-40 minutes.