If you've never made a tofu quiche, it's time. Dana Shultz, author of Minimalist Baker's Everyday Cooking, developed this gluten-free, eggless version that's light in texture, loaded with protein, and gets tons of flavor from garlic and asparagus. Keep it seasonal with whatever vegetables you have on hand, and use up your leftovers. The tofu, hummus, and yeast mixture creates an egg-like filling that's just as satisfying as the real thing. This quiche—delicious served hot or at room temperature—is the perfect excuse to throw a brunch party or plan a Sunday funday picnic. Is it the weekend yet?Rustic Garlic and Asparagus Tofu QuicheIngredientsNotes:Schultz often uses Bob's Red Mill Gluten Free 1:1 Baking Blend in her pie crusts, as she loves its finely-milled texture.Be sure to use silken tofu for best results.Reprinted from Minimalist Baker's Everyday Cooking by arrangement with Avery, a member of Penguin Group (USA) LLC, a Penguin Random House Company. 

Recipe by Extra Crispy


Credit: Photo by Allison Wonderland

Recipe Summary

45 mins
55 mins
1 hr 40 mins
6 servings


For the crust:
For the filling:


Instructions Checklist
  • To prepare crust, add flour and salt to large mixing bowl. Whisk to combine.

  • Slice or dollop cold butter into mixture, and work gently with fork or pastry cutter to cut it in. When done, the mixture should resemble wet sand.

  • Add ice cold water 1 tablespoon at a time, using a wooden spoon to stir. Only add as much water as needed to help the dough come together.

  • When a loose dough is formed, transfer to a piece of plastic wrap. Gently form into a ½-inch-thick disc. Wrap firmly and refrigerate for a minimum of 30 minutes, or up to 2 days. Let it warm up 5 minutes before using. If it's too warm it can become too soft to handle.

  • Once dough is chilled, preheat oven to 375°F and prepare filling.

  • To roll out crust, unwrap disc and place between two sizable layers of wax or parchment paper. Using a rolling pin, gently roll crust into a circle slightly larger than pie pan (mine is 9 ½ inches). If it cracks, don't stress—you can reform it with your hands once you get it in the pan. But try to be gentle.

  • To transfer the crust, remove the top layer of wax paper, and gently lay the pie dish face down on top of the crust. Use the support of the wax paper to quickly but carefully invert it.

  • Once crust is inverted, gently use hands to form it into the pan, working the crust up along the sides. Just try not to overwork the dough in the process—it should not take more than a few minutes to perfect the shape. Any holes or cracks can be mended with a little excess dough and the heat of your hand.

  • To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, cornstarch, or arrowroot starch, 1 tablespoon olive oil, and about ¾ teaspoon each sea salt and black pepper. Purée until creamy and smooth. Set aside.

  • Heat large skillet over medium heat. In the meantime, prepare asparagus by setting aside 4 to 5 whole sprigs (for topping quiche), and chopping the rest into 1-inch pieces.

  • Once skillet is hot, add remaining 1 tablespoon olive oil, chopped asparagus, garlic, and a healthy pinch each of salt and pepper. Toss to coat. Sauté for 3 to 4 minutes, or until fragrant and just softened.

  • Add sautéed garlic and asparagus to filling and stir. Spread mixture onto the prepared crust andsmooth into an even layer. Add whole asparagus sprigs on top of quiche and gently press to adhere. Then brush asparagus with a bit of olive oil to encourage browning.

  • Bake quiche at 375°F for 40 to 50 minutes, or until the top appears golden brown and firm. If crust begins to get too brown, cover the edges with foil by crimping pieces of foil around the edges of the crust, leaving the center of the pie bare and keeping the crust from becoming too browned.

  • Let cool at least 15 minutes before serving. Store leftovers loosely covered in fridge for up to two days, though quiche is best when fresh.