Green Asparagus & Edamame Quiche
Ingredients
- 240 g spelt flour
- 1 tbsp ground flaxseed
- 1/2 tsp salt
- 100 g vegan butter or margarine
- 60 ml cold water
- filling:
- 250 g green asparagus, trimmed and cut into 4 cm pieces
- 100 g smoked tofu, cut into 1 cm cubes
- 1 small red onion, diced
- 400 g edamame
- 120 ml of water
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1,5 tbsp cornstarch
- 1 tbsp white miso
- 1 garlic clove
- 1/2 tsp ground cilantro
- 1/2 tsp salt
- black pepper to taste
Preparation
For the crust mix all dry ingredients in a big bowl first, then add water and small chunks of vegan butter
Knead the batter with your hands until all ingredients are well combined
Cover the batter and let it rest for at least 30 min in the fridge
In the meantime heat a little oil in a pan
Add onion and sauté for a minute
Add asparagus and sauté for 3 minutes, stir in 100g of edamame and smoked tofu in the end
Add black pepper and just a little salt to taste
Set aside
Add the remaining ingredients for the filling to a blender and mix until smooth
Add salt & pepper to taste
Mixture should be easily spreadable
If necessary adjust consistency by adding water
Preheat the oven to 180°c and grease a 28 cm tart baking tin (preferable with a removable bottom)
Role out the batter on a floured surface and lay out the bottom and the rim of the tart pan
Prick the batter on the base with a fork
Pre-bake the crust for 10 minutes
Add the fried asparagus mixture onto the crust and equally spread the filling
Bake quiche for 25-30 minutes at 200*c
Let cool completely before cutting