Asparagus & Mushroom Vegan Quiche #breakfast #vegetarian

Asparagus & Mushroom Vegan Quiche #breakfast #vegetarian

I need to discover appetizing alternatives for dinner time – particularly breakfast and bites. The greater part of my morning meals are typically sweet like smoothies or cereal, however of late avocado toast has been calling my name. All things considered, let's face it, when is it not?

About this veggie lover quiche… I don't have the foggiest idea about your life, yet I do realize that you sort of most likely unquestionably need this in it. If it's not too much trouble – for me. Also, you. Also, your tastebuds. Asparagus season is going full speed ahead, tomatoes are brilliant AF, and we could all utilization some more mushrooms in our lives.

The recipe is genuinely basic (exactly how I like my recipes!). All that is required is to sauté your veggies, mix up the "eggy" blend, at that point prepare! Extra focuses on the off chance that you utilize a cast iron skillet and serve it at informal breakfast to be all extravagant schmancy.

You'll require only a couple of basic fixings in addition to some new vegetables. You truly can utilize whatever vegetables you need – I think ringer peppers would be delectable! For the "eggy" blend, we're utilizing a combo of luxurious tofu + chickpea flour – two things I for the most part consistently have in my pantry.

Also try our recipe Mushroom Avocado Toast

Asparagus & Mushroom Vegan Quiche #breakfast #vegetarian

This Asparagus and Mushroom Vegetarian Quiche is a scrumptious alternative for breakfast or early lunch! It's loaded with vegetables and plant protein to keep you fulfilled.


  • 2 cups asparagus, chopped
  • 8 ounces mushrooms, sliced
  • 1 cup tomatoes, chopped
  • 2 cups kale or spinach, chopped
  • 1 12.3-ounce package silken tofu
  • 1 cup chickpea flour
  • 1/4 cup nutritional yeast
  • 2 tablespoons soy sauce
  • 1 teaspoon ground thyme
  • 1 teaspoon ground oregano
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon kala namak (black salt)
  • 1/4 teaspoon black pepper


  1. Preheat oven to 350F. Lightly grease a medium cast iron skillet.
  2. In a wok or large skillet, warm a little water or oil over medium heat. Add asparagus; cook for 4-5 minutes. Add mushrooms, tomatoes, and kale; cook for 5 more minute, until vegetables are tender.
  3. In a food processor or blender, add tofu, chickpea flour, nutritional yeast, soy sauce, thyme, oregano, turmeric, salt, and pepper. Blend until smooth.
  4. Remove vegetables from heat; pour in the tofu mixture and stir to combine. Pour the mixture into the skillet.
  5. Bake for 40 minutes. Remove; set aside for 10 minutes before serving.

Read more our recipe : Rice Krispie Treat Pumpkins

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