Creamy Asparagus and Walnut Vegan Quiche

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.