A delicious and creamy vegan quiche made with asparagus, walnuts, and navy beans.
A delicious and creamy vegan quiche made with asparagus, walnuts, and navy beans.
Basic Single Pastry Crust
each
tablespoons
0 lb
each
cloves
cups
Navy Beans
cups
Tarragon
cups
Tarragon
tablespoons
tablespoons
teaspoons
Ground Nutmeg
teaspoons
pinches
Plain Whole Wheat Bread Crumbs
cups
Beefsteak Tomato
slices
1. Preheat Skillet and Prepare Asparagus
Start by preheating a large skillet over medium-high heat. While the skillet is heating, cut the asparagus, discarding the rough ends and reserving the tips for garnish. Add one tablespoon of olive oil to the skillet and sauté the sliced asparagus for about seven minutes until it becomes slightly tender.
2. Prepare Walnut and Tarragon Mixture
Place the walnuts, 1/4 cup of tarragon, nutmeg, salt, and a few pinches of black pepper into a food processor. Pulse until the mixture is finely ground with no whole walnuts remaining.
3. Sauté Shallots and Garlic
Let the asparagus cool for a few minutes. In the same skillet, sauté the shallots in another tablespoon of olive oil for about three minutes. Add the garlic and continue to sauté for another three minutes until the shallots are translucent and the garlic is fragrant.
4. Combine Mixtures and Puree
Transfer the sautéed asparagus, shallots, and garlic to the food processor with the walnut mixture. Pulse a few times to combine, then add the navy beans and puree until the mixture is smooth but with a slightly grainy texture from the walnuts. Add the cornstarch and pulse until it is fully incorporated. Refrigerate the mixture for 45 minutes to allow it to firm up.
5. Preheat Oven and Bake Crust
Preheat your oven to 350°F. Roll out the pastry dough and fit it into an 8-inch glass pie plate. Line the crust with aluminum foil and bake it for 15 minutes.
6. Fill Crust and Add Toppings
Once the crust is ready, spoon the filling into it, smoothing it out evenly. Sprinkle half of the bread crumbs over the top and drizzle with one tablespoon of olive oil. Arrange the tomato slices and reserved asparagus tips on top, then sprinkle with the remaining bread crumbs, 2 tablespoons of chopped tarragon, a pinch of salt, and a bit more pepper. Drizzle the remaining two tablespoons of olive oil over the top.
7. Bake and Cool Quiche
Bake the quiche for 45 minutes until the top is golden brown and the filling is set. Allow the quiche to cool for about 20 minutes before serving. It can be enjoyed warm or at room temperature.
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