Roasted Asparagus + Shallot Quiche with Tarragon (Egg, soy + dairy- free)

Roasted Asparagus + Shallot Quiche with Tarragon You wouldn't know it by the total lack of blog posts these last few weeks but I swear I've kind of been a mad woman in the kitchen as of late!  Whipping up gluten-free vegan goodness from fig newtons to sunflower butter cups, raw coconut turtle bars, zucchini hummus, lemon avocado custard and - phew that's a mouthful! - a whole lot in between!  Okay yes, there is a tad little trend going here...sweet tooth anyone?!  I promise to share all of these recipes and more over the coming weeks, but first I must tell you about my latest culinary success, and it was a savory (hmmmmm so savory in fact!) dish to boot - woohoo!

This delectable quiche is egg, soy and gluten-free.  Yes, you heard that right there is a quiche out there that is made without eggs and free of tofu and it is flipping delicious - I SWEAR!  Go ahead, try it yourself and tell me if I'm wrong.  When my amazing friend Victoria (who also happens to be a culinary rockstar and founder of Victorious Chocolate which will bring totally sugar-free and so flipping awesome chocolate to the Pacific Northwest soon!) invited me to a brunch potluck Sunday I wanted to try something new that screamed - Brunch me! Brunch me!  I used to love brunch, but since eating a mostly vegan diet my beloved brunch has been hard to come by - so often the only options are oatmeal or a tofu scramble - ugh how I HATE tofu scrambles.  So when I saw this quiche recipe and it didn't have the usual tofu 'egg' substitute I just had to try it!  And, oh my gosh am I glad I did - seriously it's stinking good!  And I think it's suffice to say everyone at the potluck enjoyed too - it was gobbled up with not a crumb to spare.  Tell me, what is your favorite brunch item?  And if you have a good vegan, allergen or sugar-free brunch recipe, please do share!!!

Roasted Asparagus + Shallot Quiche with Tarragon I slightly adapted this vegan masterpiece from Veganomicon, truly the ultimate vegan cookbook!

1 Pastry Crust, recipe below 4 T. olive oil 1 pound asparagus, rough ends removed 2 shallots, skins removed and coarsely chopped 3 cloves garlic 1 cup raw walnuts (preferably soaked overnight, water drained and rinsed) 1 15-oz can navy beans, drained and rinsed until foamy residue is removed 1/4 cup loosely packed tarragon, plus 2 T. finely chopped 2 T. tapioca starch (can substitute with cornstarch) 3/4 t. celtic sea salt 1/4 t. ground nutmeg ground pepper to taste 1/3 cup plain gluten-free or whole wheat bread crumbs 1 beefsteak or heirloom tomato, cut into four slices

To make the filling:

Heat large skillet over medium-high heat.  Cut the asparagus into 1/2 inch pieces, setting aside 4 larger asparagus tips to be used for garnish.  Saute asparagus (except reserved tips) in 1 T. olive oil for 7 minutes, stirring occasionally.

While the asparagus is cooking, place walnuts, 1/4 cup tarragon, nutmeg, salt and pepper in food processor and pulse into fine crumb-like consistency.

Remove the asparagus from pan and transfer to shallow bowl to cool.  Then add shallots and an additional Tablesppon of olive oil to pan and satue for 3 minutes, add garlic and sauté until browned, but be careful not to burn - about 3 additional minutes.  Transfer shallots and garlic to bowl with asparagus and allow to cool for 5-10 minutes.

Add asparagus, shallots and garlic to walnut mixture and pulse in food processor being sure to scrap down the sides a few times.  Then add beans and puree until relatively smooth.  Add tapioca starch and blend until well combined.  Transfer mixture to a bowl and refrigerate for at least 45 minutes.

Preheat oven to 350 degrees.  To assemble quiche, roll out the pastry dough to fit an 8 or 9 inch pie pan as described below and bake for 10-15 minutes. Remove from oven and scoop filling into prepared crust. Smooth out filling and top with half of the bread crumbs and drizzle with 1 T. olive oil. Then top with tomato slices and arrange reserved asparagus spears in between each tomato slice. Sprinkle with remaining bread crumbs, black pepper, salt and chopped tarragon. Drizzle with 1 more Tablespoon of olive oil and bake uncovered for 45-50 minutes until crust and top is lightly browned. Let sit for 20-40 minutes to cool and set. Serve warm or at room temperature. ENJOY!!!

Pastry Crust 1 1/2 cups gluten-free flour (I used Manini's Gluten-Free All Purpose Flour) 1 T. Raw Turbinado or Coconut Sugar 1/2 t. celtic sea salt 1/4 t. aluminum-free baking powder 1/3 c coconut oil, chilled in fridge for 15-30 minutes 1/4 c. cold water + 2 T. if needed 2 t. raw apple cider vinegar


In a large mixing bowl, combine flour, sugar, salt and baking powder.  Add the chilled coconut oil, 1 T. at a time, incorporating into dough with your hands after each addition.  Dough should be pebbly.

Combine the veinegar w/ 1/4 cup water and add mixture to dough in 3 batches using a fork to combine.  Dough should start to hold together when pinched.  If not add a tad bit more water.  (Note if using gluten-free flour you will probably need to add the additional 2 T. as it tends to be on the drier side).  Gather the dough into a ball and knead gently flattening into a disk.  Cover and place in fridge for 30 minutes.

Remove dough from fridge and allow to soften slightly on counter, about five minutes, as coconut oil tends to harden rather quickly when cold. Lightly flour parchment paper or other smooth surface and roll dough into 12in circle about 1/4 inch thick (mine looked more like a homemade cookie with a few bites and crumbs missing but hey it still got the job done - you can easily fill in the few missing pieces after you place it in pie pan :)). I rolled mine on parchment paper so I was able to easily flip dough into the pie pan. Press dough firmly into pan and pinch edge between your fingertips creating a textured pie crust around the edges.