Asparagus and Mushroom Tofu Quiche W/ ROSEMARY & SHALLOT ALMOND FLOUR CRUST

It’s Saturday morning and the sun is shining bright today! I’m excited to share this recipe with you, and even though it takes a little bit longer to make, I don’t think you’ll mind. If you’re like me and eggs don’t like you, you’ll be delighted at what a great substitute this is for the real deal. I find any excuse to use my fresh herbs, and this rosemary + shallot almond flour crust is fresh and flavorful and makes a perfect Saturday summer morning breakfast. Ok, you’ve read enough, get quichen’!

Asparagus & Mushroom Tofu Quich w/ Rosemary & Shallot Almond Flour Crust

Course: Breakfast, Main Course
Cuisine: American
Prep time: 10 min
Total time: 40 min

Ingredients

ROSEMARY & SHALLOT ALMOND FLOUR CRUST

  • 4 cup almond flour (I used blanched)
  • 2 tsp salt
  • 2 tbsp rosemary (I used fresh)
  • 2 shallots (diced)
  • 1/2 cup grapeseed oil
  • 3 tbsp water

FILLING

  • 1 bunch asparagus (chopped)
  • 24 ounces firm tofu
  • 1 tbsp almond milk
  • 2 tsp dijon mustard
  • 4 tbsp nutritional yeast
  • 1 tbsp oregano
  • 2 tbsp lemon juice
  • 1 1/2 cups mushrooms (diced)
  • 1 tsp salt
  • 1 tsp minced garlic

Instructions

Crust Directions

  1. Preheat the oven to 400 degrees

  2. Mix all dry ingredients together, then add the oil, and water 

  3. Press the dough into an oiled pie plate

  4. Bake for 25-30 minutes until it starts to feel slightly firm but not turning golden (you will return to the oven to bake with the filling). In the meantime, prepare your filling

  5. Turn the oven up to 425 degrees

  6. Drain and press your tofu to get all the liquid out

  7. Blend the tofu and almond milk in blender until smooth

  8. Pour tofu into a medium mixing bowl and add mustard, nutritional yeast, oregano, lemon juice and salt

  9. Sautee the chopped asparagus and mushrooms in about a tablespoon of olive oil and minced garlic over medium heat until slightly browned

  10. Add the asparagus mushroom mixture into the tofu mixture

  11. Pour the filling into the crust

  12. Bake at 425 for 25-30 minutes (until the center isn't jiggly)

  13. Allow this to set up for about 10 minutes (if you can wait that long! lol) 

Items from this recipe you can purchase in my Vittle Shop:

almond flour
salt
grapeseed oil
dijon mustard
nutritional yeast
minced garlic

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