🌿 Vegan Asparagus Quiche (with Kala Namak)

A spring-inspired, egg-free quiche that’s perfect for brunch, lunch, or meal prep.

Brunch just got a plant-based upgrade. This vegan asparagus quiche is savory, creamy, and full of herby spring flavor — all without eggs or dairy.

The secret? Kala namak, also known as black salt. It gives this tofu-based filling that signature “eggy” flavor that makes traditional quiche so comforting. Paired with fresh asparagus, sautéed leeks, and a simple homemade crust, it’s a dish that looks fancy but comes together with just a few wholesome ingredients.

Whether you're prepping ahead for guests or craving something cozy on a Sunday morning, this one’s a keeper.

🧾 Ingredients

For the crust (or use store-bought):

• 1½ cups all-purpose flour

• ½ tsp salt

• ½ cup vegan butter or coconut oil, cold

• 3–4 tbsp ice water

For the filling:

• 1 block (14 oz) firm tofu, drained

• ½ cup unsweetened plant milk

• 2 tbsp nutritional yeast

• 1 tbsp olive oil

• 1 tbsp cornstarch

• 1½ tsp kala namak (black salt)

• 1 tsp Dijon mustard

• ½ tsp garlic powder

• ¼ tsp turmeric (for color)

• Fresh ground black pepper, to taste

Veggies:

• 1 cup chopped asparagus (plus a few spears for topping)

• ½ cup sautéed leeks, onions, or shallots

• Optional: ¼ cup vegan cheese or chopped herbs (dill or parsley)

🔪 Instructions

1. Prepare the crust:
In a bowl, mix flour and salt. Cut in cold vegan butter or coconut oil using a fork or pastry cutter until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until the dough just comes together. Press into a greased pie dish and chill while preparing the filling.

2. Preheat the oven to 375°F (190°C).

3. Make the filling:
In a blender or food processor, combine tofu, plant milk, nutritional yeast, olive oil, cornstarch, kala namak, Dijon mustard, garlic powder, turmeric, and black pepper. Blend until smooth and creamy.

4. Sauté the vegetables:
In a pan, cook the chopped asparagus and leeks (or onions) with a pinch of salt for 3–4 minutes until softened. Let cool slightly, then fold into the tofu mixture.

5. Assemble:
Pour the tofu filling into the prepared crust. Smooth the top and arrange extra asparagus spears decoratively on top.

6. Bake:
Bake for 40–45 minutes, until the center is set and the top is lightly golden. Let cool for at least 10–15 minutes before slicing and serving.

📝 Tips & Substitutions

• Kala namak is essential for that classic eggy flavor — don’t skip it! You can find it online or at most international/Indian markets.

• Add-ins like sun-dried tomatoes, spinach, or mushrooms work beautifully.

• For a lighter option, bake the filling without a crust in a greased pie dish or muffin tin for mini quiches.

This vegan quiche is one of those dishes that feels a little fancy but is incredibly easy to pull off — especially with store-bought crust if you’re short on time. It’s meal prep-friendly, crowd-pleasing, and full of nourishing ingredients.

Tag me on Instagram @kellysgreenkitchen if you make it — I’d love to see your take on it!