Asparagus Quiche | Eggless + Gluten-Free

Mmmm… asparagus quiche, where do I start? We had plenty of family gatherings growing up. Actually, they were usually extended family gatherings. So, we always made sure there was plenty of food. Obviously, you can’t leave a family picnic hungry! One question that would always come up was … who’s bringing the quiche? I wasn’t complaining – I’ve always loved quiche. Therefore, we prioritized the development of an easy, vegan recipe for my favorite asparagus quiche (as a bonus, it’s also gluten-free).

A vegan quiche garnished with asparagus, artichoke and peas, topped with and greens and lemon slices.

Tofu to the Rescue (again)!

An asparagus quiche without eggs or dairy? That seems daunting, right? Traditional quiche recipes are all about the eggs, cream, and cheese. However, designing a vegan quiche recipe much easier than you think! They key is tofu. This recipe processes silken tofu, plant milk, and chia/flax into a smooth filling that sets like eggs.

The turmeric and nutritional yeast give the quiche an inviting yellow color and cheesy flavor. When you pair this quiche filling with a super-tasty veggie like asparagus, you have a winning recipe on your hands. You’ll also cut the fat and cholesterol in your quiche way down, giving this vegan alternative some serious health benefits.


We also wanted to make this asparagus quiche gluten-free. Why? Well, firstly some members of my household have wheat intolerances. Secondly, we wanted a quiche recipe where the crust as a little more healthy than usual. We used quinoa and a flax/chia egg instead of flour and avoided extra fats. As a result, this quiche is gluten-free and loaded with protein, fiber, and all kinds of added goodness.

Limber Up – This Recipe is Flexible!

We love asparagus in a quiche. However, you can customize this recipe as much as you like! For example, to develop a Spring theme we added peas and then topped it with artichokes. We then added a side salad of pea shoots with lemon vinaigrette to offset the heaviness of the quiche.

Here are some ideas you can use to customize your own vegan quiche (asparagus or not):

  • Herbs like dill and thyme
  • Veggies! Try bell pepper, broccoli, leeks, and caramelized onions
  • Smoky tofu or tempeh!
  • Or go for another classic combo – spinach and mushrooms

In fact, if it tastes good roasted, it will probably be great in a quiche. Just remember to avoid anything with high water content (we’re looking at you, tomato) – you don’t want a soggy meal.

Well, it’s that time again! Time for us to say goodbye and let you start cooking. We hope you enjoy this vegan quiche recipe, whether you make it with asparagus or another favorite filling.

Did you try this recipe? Let us know what you think with a comment and rating! Every bit of feedback helps make the blog even better!

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A vegan quiche garnished with asparagus, artichoke and peas, topped with and greens and lemon slices.

Asparagus Quiche | Eggless + Gluten-Free

  • Author: Rachel Steenland
  • Total Time: 1 hour, 35 minutes
  • Yield: 1 quiche / 8 slices 1x


An easy and delicious asparagus quiche recipe with a gluten-free quinoa crust, and no eggs or dairy (yes, its vegan!). Enjoy for brunch, lunch or dinner!






  • Cooking oil spray
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, peeled and minced
  • 14oz / 387grams silken tofu
  • 3 tablespoons nutritional yeast
  • 2 tablespoons plant milk (we used oat milk but almond and cashew also works well)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 5 fresh asparagus spears, roughly chopped
  • 1/2 cup artichokes hearts, roughly chopped 
  • 1/3 cup peas (fresh or frozen)



  • 3 asparagus spears, cut in half lengthways
  • 1/4 cup artichokes, chopped
  • 2 tablespoons pea (fresh or frozen)


To serve (optional)

  • Lemon slices/wedges
  • Green salad


  1. Combine quinoa and broth in a small pot over high heat. Bring to a boil, then reduce heat and simmer until broth has been absorbed, about 12 minutes. Remove from heat and fluff quinoa with a fork.
  2. Prepare flax eggs by mixing together finely ground flax seeds with vegetable broth. Allow mixture to thicken for five minutes.
  3. Preheat the oven to 375°F/190°C and prepare a 9 inch (23cm) round baking dish by spraying with a little cooking oil. 
  4. Into the pot of cooked quinoa, stir in flax eggs. Scoop quinoa mixture into prepared baking dish. Using wet fingers (helps prevent quinoa from sticking to your fingers) firmly press quinoa mixture into the base and sides of the dish. Bake for 20 minutes.
  5. Spray skillet with a little cooking oil, add onions and cook sauté until soft and translucent. Add minced garlic and cook for a further 2 minutes. Add a splash of water as needed to stop the onions and garlic from sticking to the skillet. Remove from heat and set aside.
  6. Into a blender add silken tofu, nutritional yeast, plant milk, turmeric, salt and pepper. Blend until smooth and creamy. Stir in onions, garlic, asparagus, artichokes and peas.  
  7. Pour quiche mixture into baked quinoa crust. Smooth over the surface of the mixture, then top with asparagus spears, artichokes and peas. Bake for 45 minutes or until a skewer inserted into the quiche comes out clean.

Serve warm or cold along side a green salad with a squeeze of lemon juice.


  • Nutritional information is to be used as a guide only as calories and nutrition vary between products and brands worldwide. 
  • Prep Time: 25 minutes
  • Cook Time: 1 hour, 15 minutes


  • Serving Size: 1 slice
  • Calories: 159
  • Sugar: 1.5 g
  • Sodium: 264.5 mg
  • Fat: 4.5 g
  • Carbohydrates: 21.4 g
  • Fiber: 5.8 g
  • Protein: 9.1 g
  • Cholesterol: 0 mg

Keywords: asparagus quiche, vegan quiche, easy quiche recipe, eggless quiche, gluten-free quiche

This post contains affiliate links, which means I’ll make a small commission if you purchase using these links. The price you pay as a consumer does not change.

Rachel Steenland

Rachel Steenland

3 Responses

  1. I really appreciate that this is also a gluten free recipe, but I’m really allergic to quinoa. Do you have any suggestions on an alternative to quinoa for the crust?

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