Asparagus & Pesto Quiche

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These flavoursome quiches are the perfect dish to serve on a warm summer’s evening when you fancy a spot of al-fresco dining. It’s also a great dish to bring on a picnic. 

vegan pesto quiche

Asparagus & pesto quiche

Servings4 | Prep time: 20 minsCook time: 30 minsTotal time: 50 mins


For the pastry:

  • 250g plain flour
  • 1-2 ice cubes cube or 1-2 Tbsp very cold water
  • 100g filtered (deodorised) coconut oil (this avoids the coconutty taste) make sure the coconut oil is solid- or leave in the fridge until it is hard.
  • 1 Tbsp nutritional yeast

For the filling:

  • 1 box silken (soft) tofu
  • 1 bunch asparagus finely sliced with the tips reserved
  • 3 Tbsp gram flour
  • 1 Tbsp nutritional yeast
  • 2 Tbsp pesto
  • 2-3 Tbsp water
  • Salt & pepper to taste

Instructions for the pastry:

  1. In a food processor or in bowl using a fork (or cold fingers), mix the coconut oil into the flour until it resembles fine crumbs.

  2. Add the ice water until you have a ball of dough.

  3. Rest the dough in the fridge for around half an hour (this helps keep the dough crispy later).

  4. Grease your tins (loose bottom tins work best).

  5. Preheat the oven to Gas Mark 6 (220C).

  6. Roll out the dough and line your tins with the dough, trimming off an excess, then prick the dough in the tins all over with a fork.

  7. Put the tins with the pastry into the oven for around 10 mins until the pastry starts to colour a little and is cooked through. Remove from the oven.

For the quiche filling:

  1. Finely slice the asparagus stems, up until just before the tips. Leave the tips whole for decorating the quiches.

  2. In a food processor whizz together all the other filling ingredients to form a smooth paste.

  3. Mix in the sliced asparagus stems, then fill each of the pre-prepared pastry shells.

  4. Arrange the tips over the top of each quiche in a pretty way.

  5. Put the quiches in the oven, for around 10-15 minutes until the filling is set and the sides are slightly golden.

  6. Serve hot, or at room temperature.

Written by

The Vegan Larder

Vanessa & Louise-Claire are the vegan foodies behind The Vegan Larder who have teamed up to create delicious, kind and sustainable foods. They aim to make veganism easy, fun and to de-scarify (new word- we’re going there) vegan cooking.  The Vegan Larder offers a brand new Vegan Subscription Box, plant-based recipe creation, food consultancy for restaurants, cafes & caterers and a 1:1 mentoring service for those who would like to go vegan. 

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