ASPARAGUS QUICHE
SERVES A 11-INCH (28CM) QUICHE/8 SLICES
FOR THE PASTRY:
2 1/2 cups (325 g) all-purpose flour, plus, extra for dusting
1 tsp. sea salt
1/2 cup (150 g) vegan margarine, plus
extra for the lunchbox
pinch of sugar
FOR THE FILLING:
6 white asparagus spears
6 green asparagus spears
1 large or 2 small mild red chiles
10 oz. (300 g) silken tofu
1/2 cup (100 g) soy cream, or other plant-based cream
1 heaped tsp. cornflour
1 tbsp. olive oil
1 tsp. dried oregano
1 tsp. dried basil
freshly ground black pepper
SPECIAL EQUIPMENT:
11 inch (28cm) springform pan
NUTRITIONAL VALUES
Calories: 415kcal
Fat: 16.2g (2.6g S.Fat)
Carbs: 60.5g
Protein: 8.5g
Sugar: 2.5g
Sodium: 381mg
METHOD
To make the pastry, combine the flour, salt, and margarine in a mixing bowl. Rub it together with your fingertips for a few seconds, until the mixture resembles breadcrumbs. Sprinkle in the sugar and 8 tablespoons water, and stir with a knife until the mixture forms clumps and cleans the bowl. Form the pastry into a disc, wrap in plastic wrap, and chill for 1 hour.
Chop the woody ends of both types of asparagus for the filling. Lower one-third of the green asparagus spears should be peeled. Remove the seeds from the chile before slicing it into narrow strips. Preheat the oven to 180°C/350°F. Grease an 11-inch (28-cm) springform pan with cooking spray.
On a floured work surface, roll out the pastry until it is large enough to line the pan. Roll it carefully over the rolling pin and place it in the pan, gently pressing down in the corners to form a pastry case. In a mixing bowl, combine the tofu, cream, cornflour, oil, oregano, and basil until smooth and creamy, then season with salt and pepper to taste. Spread the cream over the pastry, then alternately arrange the different coloured asparagus and chile strips on top.
Bake the quiche for 25–30 minutes in the centre of the oven, or until golden. Allow it to cool slightly on a wire rack in the pan. Remove the quiche from the pan and cut into pieces to serve or pack for lunch.
Chop the woody ends of both types of asparagus for the filling. Lower one-third of the green asparagus spears should be peeled. Remove the seeds from the chile before slicing it into narrow strips. Preheat the oven to 180°C/350°F. Grease an 11-inch (28-cm) springform pan with cooking spray.
On a floured work surface, roll out the pastry until it is large enough to line the pan. Roll it carefully over the rolling pin and place it in the pan, gently pressing down in the corners to form a pastry case. In a mixing bowl, combine the tofu, cream, cornflour, oil, oregano, and basil until smooth and creamy, then season with salt and pepper to taste. Spread the cream over the pastry, then alternately arrange the different coloured asparagus and chile strips on top.
Bake the quiche for 25–30 minutes in the centre of the oven, or until golden. Allow it to cool slightly on a wire rack in the pan. Remove the quiche from the pan and cut into pieces to serve or pack for lunch.
