Asparagus Quiche

This recipe was developed by Chefs Anita, Carolyn, Patty and Maria at Northern Michigan University during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 8

Ingredients

2 Pie crusts (recipe below )
1 Tablespoon Dijon mustard
1 Tablespoon Vegan butter
1 Yellow onion, diced finely
¼ Cup Finely chopped dill, fresh
1 Pound Asparagus, cooked, chopped
1 ½ cups Moocho shredded cheddar
1 Cup JUST egg
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Nutmeg
Pinch of Cayenne pepper

Preparation

1. Preheat oven to 375 degrees.
2. If pie crust does not come in a pie pan, place it into one. Brush the inside of the pie shell with Dijon mustard.
3. Melt butter in a large skillet and add the chopped onion. Cook on medium-low heat until onion is softened but not browned.
4. Add dill and chopped asparagus to skillet and mix well.
5. Scoop asparagus mix into the pie shell, then sprinkle with cheddar.
6. Whisk JUST egg in a medium bowl. Mix in the salt, pepper, nutmeg and cayenne.
7. Pour egg mixture over the asparagus and cheese.
8. Bake 30-40 minutes until the center is just set but still jiggles slightly when moved.
9. Remove from oven and let cool 10 minutes before slicing to serve.

Notes

If you don’t have fresh dill you can use 1 teaspoon dried dill.

Pie crust

Click here to view and print a PDF version of this recipe.

Yield: 1 shell

Ingredients

1 ½ cups Flour
¼ Cup Nutritional yeast
½ Teaspoon Garlic
½ Teaspoon Pepper
2 Teaspoons Salt
¼ Cup Water
¼ Cup Vegan butter

Preparation

1. Combine flour, yeast, garlic, salt and pepper. Pulse.
2. Add butter, pulse until it looks like course meal.
3. Add water a tablespoon at a time until dough holds together when pinched.
4. Crumble dough evenly in pan. Press into bottom and edges.
5. Prebake at 375 for 18 minutes.