Vegan asparagus quiche

April not only marks the beginning of spring, but also the return of asparagus season. Today, we're going to show you how to use green asparagus and our Oat Base to whip up a delicious quiche that both young and old will love and that will add some variety to the asparagus season. Here's the recipe:

Ingredients for 1 quiche:

The dough

  • 300g flour (gluten-free if necessary)
  • 200g vegan margarine
  • 4 tablespoons water
  • 1 tsp Oat Base
  • 1/2 tsp salt

For the topping

  • 500g asparagus
  • 300 g mushrooms
  • 150 g party or cocktail tomatoes
  • 1/2 bunch spring onions
  • 1 clove of garlic
  • Salt and pepper
  • Nutmeg grated
  • Oil for frying

For the sauce

  • 100 ml water
  • 50 g Oat Base
  • 200 g natural tofu
  • 100 ml oat milk
  • 3 tablespoons yeast flakes
  • 2 tablespoons starch
  • 2 tsp tahini (sesame paste)
  • 1 tsp vegetable stock


  • Quiche dish
  • Purifier

Preparation of the quiche:

The dough

Mix the Oat Base with the water and place in a bowl with all the ingredients for the dough and knead. Wrap the dough in a towel and let it rest for 1 hour.

The coating

Cut the asparagus into bite-sized pieces and boil in salted water for about 2 minutes.

Chop the spring onions, mushrooms and tomatoes and finely chop the garlic.

Heat the oil in a pan and sauté the mushrooms. Add the garlic and onions and sauté briefly. Then season with salt, pepper and nutmeg. 

The sauce

Mix Oat Base with water. Then put in a container with all the ingredients intended for the sauce and mix.

Preheat oven to 180°. Roll out the dough on a work surface with flour and place it in a mould rubbed with margarine. Spread the topping on the dough and pour the sauce over it.

Bake the vegan quiche in the oven for approx. 40 minutes. Allow to cool slightly and firm up before eating.