Green Asparagus and Edamame Quiche
Ingredients
Crust
- 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 minutes 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, then stir in 100g of edamame and smoked tofu. Add black pepper and a little salt to taste. Set aside.
Add the remaining ingredients for the filling to a blender and mix until smooth. Add salt and pepper to taste. The 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, preferably with a removable bottom.
Roll out the batter on a floured surface and line the bottom and 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 spread the filling evenly.
Bake the quiche for 25-30 minutes at 200°C. Let it cool completely before cutting.