Asparagus & Mushroom Quiche with Herbed Almond Meal Crust (GF, Vegan)

Vegan Asparagus Mushroom Quiche Gluten Free

I seriously dance around in my kitchen when I come up with healthy, delicious alternatives to much-loved less healthy counterparts.  Take this quiche for example.  Usually, we see quiche filled with tons of eggs and cream, on a buttery crust.  The sound of that wreaks havoc in my belly, but I still want and must have quiche!  Are ya with me?




This is so nutritious and packed with protein.  Besides all that good-for-you stuff, it’s darn delicious!  We’re making this quiche with tofu, along with black salt (kala namak) and turmeric for that egg flavour and appearance we’re used to with quiche.  We’re also making this on a gluten-free almond meal crust, which is savory and beautiful thanks to some lovely herbs.

Also, trust me, it’s so easy to whip up.  I only started making tofu quiche three trials ago. 🙂  Now I have this easy recipe for you to nail on the first shot!

Vegan Mushroom Asparagus Quiche IMG_8670 IMG_8674

Asparagus & Mushroom Quiche with Herbed Almond Meal Crust
Serves 6
A savoury, nutrition-packed vegetable tofu quiche on a delicious gluten-free crust.
Write a review
  1. 2 cups almond meal
  2. 1 teaspoon garlic powder
  3. 1 teaspoon dried oregano
  4. 1 teaspoon dried thyme
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon freshly ground black pepper
  7. 2 tablespoons extra virgin olive oil
  8. 1 tablespoon water (or more if needed)
  1. 1 block (14 oz) extra firm tofu, drained
  2. 2 tablespoons plain almond milk (or other non-dairy milk of your choice)
  3. 1/4 teaspoon black salt (kala namak)
  4. 1/4 teaspoon ground turmeric
  5. 1 teaspoon extra virgin olive oil
  6. 2 garlic cloves, peeled and minced
  7. 1/2 cup chopped green onion
  8. 3 cups (8 oz) cremini mushrooms, washed and sliced
  9. 1 bunch (1 lb) asparagus, washed and trimmed
  10. 1/4 cup fresh basil leaves, finely chopped
  11. 1/4 teaspoon sea salt
  12. 1/4 teaspoon freshly ground black pepper
  1. Preheat oven to 375°F. Lightly grease a 10-inch pie pan or glass pie dish with olive oil.
  2. Press your tofu by wrapping it in a tea towel, placing a cutting board on top of it, and then laying a few heavy books overtop.
Prepare your crust
  1. In a large bowl, mix together the almond meal, garlic powder, oregano, thyme, salt, and pepper. Add in the olive oil and 1 tbsp of water. The mixture should stick together when you press it. If it's too dry, add 1 more tbsp of water.
  2. Place the dough over the base of your prepared pan/dish. Press the dough evenly into the pan (from center working your way outwards).
  3. Bake the crust for 15 minutes, or until lightly golden. Remove from oven and set aside.
Prepare your filling
  1. Break your tofu in half and place into a food processor. Add almond milk, black salt, and turmeric. Process until smooth.
  2. Slice approximately 2 1/2 inches from the top of your asparagus, and set aside. Slice stems into 1/2 inch pieces.
  3. In a large pan over medium heat, heat 1 tsp of olive oil. Add garlic and green onion and sauté for 3-4 minutes. Add mushrooms and asparagus stems along with basil, salt and pepper. Cook on medium-high heat for approx. 10 minutes. Remove from heat and stir in the tofu until all is well combined. Spoon the filling into your crust and smooth out with the back of a spoon. Arrange the asparagus tips over top (in a wheel design, or whatever you desire). Spray lightly with olive oil.
  4. Bake quiche in preheated oven at 375°F for 35 minutes, or until the quiche has firmed up. Allow to cool for 10 minutes, then slice and serve.
  1. Can be stored in the refrigerator for 3 days and reheated in the oven at 350°F for 10-15 minutes.
Love and Lentils
 As for kid-friendliness, my boy has never been a fan of quiche so he won’t go near it. Haha! But the hubby said he would eat this for breakfast, lunch or dinner, and really, please do just that, eat it whenever your little heart desires. 🙂

Vegan Asparagus Mushroom Quiche Gluten Free


Vegan Asparagus Mushroom Quiche Gluten Free

If you make the quiche in your kitchen, I’d love if you would take a photo and tag it with #loveandlentils on Instagram (that’s where us cool kids have all the fun), I love to share your take on the recipes!

Thanks for reading, friends.



  1. This looks lovely Sophia, I especially like the sound of the herbed almond meal crust. I just bought my first ever jar of kala namak salt and made an omelette. I wish I had had it last week when I made a quiche, it would have been amazing!

    • Sophia | Love and Lentils says:

      Hi Caeli! I also just started using kala namak for omelettes, and realized how perfect it would be in the quiche. 🙂 Hope you get a chance to try it out. Hope you’re doing well! xo

  2. Megan says:

    Hi Sophia,
    This was very yummy and my whole family enjoyed it. For some reason, the crust did not stay together really, so it was a bit messy. I’m not sure where I went wrong, but I’m sure it was my fault since your photos look lovely! Either way, we liked the taste, so will make again. Thanks again!

    • Sophia | Love and Lentils says:

      Hi Megan! I’m glad you and your family enjoyed it. As for the crust, what a bummer. 🙁 I haven’t received that feedback yet from anyone else, but perhaps you can add a flax egg to bind it a little better. So, 1 tbsp ground flax + 3 tbsp water. That should definitely do the trick. 🙂

      • Megan says:

        Great idea on the flax egg! Thanks, Sophia! I’ll definitely do that next time! We polished off the leftovers last night – yummy yummy!! Thanks again!

Speak Your Mind