𝗩𝗲𝗴𝗮𝗻 𝗾𝘂𝗶𝗰𝗵𝗲 ‘𝗟𝗼𝗿𝗿𝗮𝗶𝗻’

Plant-based quiche with asparagus, caramelised onions and Petit Lorrain cheese from Petit Veganne.



𝗥𝗲𝗾𝘂𝗶𝗿𝗲𝗺𝗲𝗻𝘁𝘀

For this recipe you’ll need a mixing bowl, whisk, quiche dish, aluminium foil, oven and (ideally) some baking beads.



𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

- vegan short-crust pastry (store-bought or homemade)

- 1 bunch asparagus spears (4-5 should do)

- 1 large onion, finely diced

- 1 tbsp balsamic vinegar

- 2 tsp brown sugar

- 200 ml soy cream

- ½ cup chickpea/gram flour

- 1 tbsp nutritional yeast

- 1 tbsp shiro miso (light-coloured)

- ¼ tsp English mustard powder (e.g. Colman’s) or 1 tsp English mustard

- ¼ tsp garlic powder

- 1 tsp kala namak salt

- ¼ tsp turmeric

- 1 tbsp white vinegar

- -1/4 tsp bicarbonate of soda

- black pepper to taste

- 350 g silken tofu (not firm!)

- ½ a round of Petit Veganne’s Petit Lorrain cultured vegan cheese

- olive oil for sautéeing the onion



1. Preheat oven to 180 degrees Celsius (350 F).



2. Caramelise the onions: heat some olive oil in a pan on a medium heat and sautée the finely diced onion until soft and translucent. Add balsamic vinegar and sugar and stir for a few minutes until caramelised. Set aside.



3. Pre-bake the pastry: grease your quiche dish with olive oil and lay the pastry into the dish. Prick the bottom all over with a fork. Cover with baking parchment and fill with baking beads. Cover top with tin foil and place on the middle shelf of the oven for 10-15 mins. Wait for the beads to cool a bit then remove them and set the dish aside.



4. Prepare the asparagus: snap off the woody ends of the asparagus spears and steam for just a few minutes until they are softer but still have a little bite to them. Plunge in a bowl of ice water to stop the cooking and preserve their colour.



5. Make the filling: in a mixing bowl, 𝘄𝗵𝗶𝘀𝗸 together all the remaining unused ingredients 𝗲𝘅𝗰𝗲𝗽𝘁 𝘁𝗵𝗲 𝘀𝗶𝗹𝗸𝗲𝗻 𝘁𝗼𝗳𝘂 𝗮𝗻𝗱 𝘁𝗵𝗲 𝗰𝗵𝗲𝗲𝘀𝗲.



6. Add the 𝘀𝗶𝗹𝗸𝗲𝗻 𝘁𝗼𝗳𝘂 and the caramelised onions to the bowl and STIR with a spoon until the tofu has broken up but small chunks still remain.



7. Assemble: Slice half the Petit Lorrain into 12 thin wedges, arrange clockwise in the pastry case. Pour the filling into the pastry case and lay the asparagus on top. Press the asparagus so that it is half-way submerged in the filling. Brush the asparagus with olive oil and sprinkle with a pinch of fine sea salt flakes.



8. Cover the quiche in aluminium foil, bake in the oven at 180 degrees Celsius for 15 minutes. Remove foil and bake another 5 mins or until golden brown. Keep an eye on it to make sure the crust doesn’t burn, as ovens behave differently.



9. Allow to cool completely before serving. Can be served cold or reheated.



Recipe by Ticho’s Table (tichostable.com) 🌿

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