Asparagus & Mushroom Vegan Quiche

This Asparagus & Mushroom Vegan Quiche is a delicious option for breakfast or brunch! It’s full of vegetables and plant protein to keep you satisfied. I love having a slice (or three) with some fresh fruit for a fun weekend breakfast!


  • 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.


  • *This gives the quiche a real eggy flavor. If you don’t have kala namak, you can use regular salt.
  • **I used a 9-inch cast iron skillet, but I think it would also work in a skillet that is a little bigger. You can also use a glass pie dish.