This mushroom and asparagus quiche recipe has no milk ( it uses soy milk) and no eggs ( we use tofu instead) so can be cooked for vegans as well!
2 Tb olive oil
2 cloves garlic, minced
6 ounces crimini mushrooms, thinly sliced
1 medium-sized leek coarsely chopped
4 ounces asparagus, chopped
Salt and pepper to taste
1 pound firm tofu (regular, not silken tofu!) with all the water pressed out, chopped
1/2 – 3/4 cup unsweetened soy milk
4 Tb nutritional yeast
2 Tb miso paste
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp chili powder (optional)
In the olive oil, sauté the garlic, leek, mushrooms and asparagus until just tender (do not overcook!). Add salt and pepper to taste. Drain any water and set the ingredients aside in a medium-sized bowl. In a blender or food processor, blend the tofu with 1/2 cup of soy milk until there are no chunks left. Add the nutritional yeast, miso, onion powder, paprika, salt, pepper, nutmeg and chili powder to the mixture and blend. Add an additional 1/4 cup of soy milk if the mixture seems too thick or doesn’t blend properly. The end result should be a mixture that resembles smooth hummus. Combine the tofu mixture with the sauteed vegetables and scoop the mixed filling into the tart or pie pan. Fill it to the top and smooth out the surface with a butter knife. You may have some filling left over, which I found works great as a sandwich spread!
Bake the tart for 35-40 minutes. When you see a yellow crust form on the top, it’s done! Let cool for 5-10 minutes, then cut and devour!