Homemade Asparagus Quiche with Spinach, Mushrooms & Tofu
An asparagus quiche is a classic dish that becomes even more interesting when combined with several vegetables. Mushrooms, spinach, onions and leek add depth while tofu and eggs create a satisfying texture. Making the pastry yourself keeps the ingredient list simple and avoids unnecessary additives often found in ready-made dough.
Ingredients
Quiche Dough
- 200 g wheat flour
- 100 g butter
- 1 egg
- 2 tbsp milk
- 1 pinch salt
Filling
- 200 g white asparagus
- 200 g green asparagus
- 150 g mushroom
- 200 g leek
- 1 oignon
- 100 g baby spinach
- 200 g tofu
- 4 eggs
- 200 ml sour cream
- 1 tsp lemon juice
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg
Instructions
- Prepare the quiche dough by mixing flour, butter (previously soften in the microwave), egg, milk and salt until a smooth dough forms. Wrap and chill in the refrigerator for about 30 minutes.
- Lightly sauté asparagus, mushrooms, onion and leek in a pan until slightly softened and fragrant. Add the crumbled tofu toward the end of the sautéing so it warms and absorbs flavor. Stir in the spinach just before removing from the heat and let it wilt gently.
- In a separate bowl, whisk together the eggs, sour cream, nutmeg, salt and pepper.
- Roll out the dough and line a greased 28 cm quiche dish. Add the vegetable-tofu mixture and pour the egg mixture evenly over the filling.
- Bake at 200°C (top/bottom heat) for about 30–40 minutes until the quiche is golden and set.
- Let the quiche rest for 10 minutes before slicing.
Notes
Plant-Based Protein Boost: Increase tofu slightly or add white beans to the filling to raise plant protein while keeping the texture creamy.
Make It Lighter: Serve the asparagus quiche with a large leafy salad dressed with lemon or balsamic vinegar and olive oil. Increasing plate volume naturally reduces how many slices feel satisfying.