Asparagus and Mushroom Quiche with a Brown Rice Crust

by on March 31, 2008
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Vegan Quiche with a Brown Rice CrustChris, of the popular vegan food blog Eat Air, observed in a post last week that the overwhelming majority of vegan food bloggers are women. To address this disparity and provide some good male role models for his son, he posted a challenge to the men of the house: Cook something and then write about it.

When I read the post to D, he agreed to take on the challenge and began mulling over what he could cook. I’ve mentioned before that when we first started dating D impressed me with his cooking skills, wowing me with roasted vegetables in balsamic sauce, couscous with curried vegetables, and other delicious dishes that he created from his stash of vegetarian cookbooks. If he had the time, I’m sure he’d want to do more of the cooking around here–that is, if I’d let him. Cooking is the one domestic duty that I actually enjoy, so I tend to hang onto it as my “thing.” (I allow dish washing and cleaning the litter boxes to be his things.)

So, he was planning to do a little cooking over the weekend, but on Thursday morning, I woke up with lower back and hip pain that worsened over the next few hours so that by dinner time, I could barely walk. For the next three days, D took over all the household as well as parental duties, even spending all day Thursday at the district science fair with E (proud parent moment: she won 6th place in microbiology for her project on yeast). We ordered take-out on Thursday night, but for every other meal, D was in the kitchen cooking. Unfortunately, no photos were taken, dashing his hope of food blogging glory. Still, he was my hero, singlehandedly taking on everything while I sat by helplessly, back pressed up against an ice pack, popping pain killers and reading mystery novels.

By Sunday night, resting, icing, and stretching exercises had reduced the pain so that I felt steady enough on my feet to attempt to cook. Sitting on an ice pack had given me a lot of time to think about what I wanted to do with the asparagus in my fridge, and I’d worked up quite a craving for quiche. I could have added asparagus to my Mini Crustless Quiches, but I wanted something a little more filling. I decided to try making a full-sized quiche with brown rice as a gluten-free, fat-free crust.

I’m happy to report that it was an resounding hit, adult as well as kid-friendly. I’m not so happy to report that it remains a light meal–light in the sense that it won’t fill you up. Though I’ve written it up as 4 servings, the three of us finished the whole thing and would have put a big dent in a second one, had there been one. My advice for this quiche is the same as for the mini quiches: Serve it with plenty of side dishes or be prepared to make a double batch.

Vegan Quiche with a Brown Rice Crust

Asparagus and Mushroom Quiche with a Brown Rice Crust

(printer-friendly version)

Brown rice makes a crispy, chewy crust that makes this quiche more satisfying without adding refined flours and fat.

Ingredients

  • One 12-ounce package firm or extra-firm silken tofu*
  • 1/4 cup plain soy milk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon cornstarch
  • 1 teaspoon tahini
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 3/4 teaspoons salt
  • 2 cups cooked brown rice
  • 1 tablespoon vegan parmesan (optional)
  • freshly ground pepper, to taste
  • 1 bunch asparagus (about 12 ounces)
  • 1/4 cup shallots, minced
  • 1 clove garlic, minced
  • 1 heaping cup (about 4 ounces) sliced mushrooms
  • 1/2 red bell pepper, chopped
  • olive oil spray

Preheat oven to 350. Put first 8 ingredients (tofu through salt) into blender. Puree until completely smooth, stirring a couple of times between blending.

Mix rice with 3 tablespoons of the tofu mixture and the vegan parmesan (optional). Add freshly ground black pepper to taste. Spray a pie pan with cooking spray or canola oil, and press the rice into the bottom and up the sides of the pan.

Brown Rice Crust

Bake for 8 minutes. Remove from oven.

Snap the tough ends off the asparagus and discard. Cut off the top 3 inches and set aside. Chop the remaining stalks into 1/2-inch pieces.

Cutting Asparagus

Spray a medium non-stick saucepan with olive oil and heat. Add the shallots and cook for about 1 minute. Add the garlic, asparagus, and two tablespoons water. Cover and cook for 2 minutes. Add the mushrooms, bell pepper, and 2 more tablespoons water. Cover and cook 2 more minutes. Remove cover, sprinkle with salt and pepper to taste, and cook, stirring, for a minute or two until most liquid has evaporated. Separate out the asparagus tips from the rest of the vegetables. (NOTE: Next time I will not pre-cook the asparagus tips; they should cook well enough in the oven.)

Spread the vegetables (excluding the asparagus tips) on top of the rice crust. Pour the remaining tofu mixture over the vegetables, stirring lightly to distribute it through the vegetables. Arrange the asparagus tips over the top and spray lightly with olive oil.

Assembling Quiche

Bake for 60 minutes. Let cool for about 10 minutes before cutting (this helps make the quiche slice more cleanly, but if you don’t care about that, go ahead and dig in; we did!)

Preparation time: 1 hour(s) 30 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 4

4 servings: 223 Calories (kcal); 5g Total Fat; (18% calories from fat); 12g Protein; 34g Carbohydrate; 0mg Cholesterol; 441mg Sodium; 4g Fiber. Weight Watchers Core (omit tahini)/4 Flex Points.

*Tip: Make this lower in fat by using lite silken tofu and fat-free soy milk: 200 Calories (kcal); 2g Total Fat; (10% calories from fat); 11g Protein; 34g Carbohydrate; 0mg Cholesterol; 485mg Sodium; 4g Fiber. Weight Watchers Core (omit tahini)/3 Flex Points.

Asparagus and Mushroom Quiche
Copyright © Susan Voisin 2011. All rights reserved. Please do not repost recipes or photos to other websites.

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{ 42 comments… read them below or add one }

1 SusanV August 4, 2009 at 4:34 pm

Older comments posted before the blog was moved:

Suganya said…

I see why you gobbles the whole thing. Very delicious. Tofu ‘cream’ is a neat trick.

12:05 PM, March 31, 2008
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FatMom said…

Love, love, LOVE your blog! You’re getting me excited about cooking again!!! Question to you and all your wonderful readers: I’m an overweight vegan. I certainly don’t choose veganism as a weight loss tool, but…what the heck? My doctor says I’m eating too many carbs (hellloooo, of course), and that I should eat meat! I told her I don’t care if I never lose another pound, not gonna do THAT… any ideas besides: eat more vegetables? I exercise like a freak (and I enjoy it, so I don’t think I can do more there). Is it possible that I DO eat too many carbs? They’re about 60-65% of my daily calories (yes, I track nutrients, etc…), so I know…THANKS!!!!!!!!!!!!

12:48 PM, March 31, 2008
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Genie said…

I’m not vegan, and so when I saw the link to your recipe thought…no way…vegan quiche? But this sounds and looks amazing and I’m going to give it a try — I might as well take the plunge!

1:03 PM, March 31, 2008
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Jane said…

Hi Susan,

Yum. I was just craving quiche, and your photography, as always, makes me feel like I can just reach out and grab a piece.

It was interesting that this didn’t fill you all. I remember quiche being “heavy” and I would naturally assume the soy would act in the same manner as the eggs, and then the rice on top of it…

I will definitely try this recipe. Since it’s asparagus season, I’ll start it with the “cream” of asparagus soup I make, followed by quiche and salad. And I think I’ll take your advice and make the double batch. If it’s that good, and we don’t finish it all, I’m sure this makes a wonderful leftover lunch!

BTW, Lane (my DH) is relegated to litterbox and garbage duties. He would happily help me in the kitchen, but that results in much more work for me afterwards! He does make me vegan waffles on occasion. They’re delicious (and then I have to wipe down every surface in the kitchen and wash every utensil we own). But hey, I love the guy…

Jane of VeganBits.com

1:16 PM, March 31, 2008
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Alice (in Veganland) said…

A brown rice crust? waw, that’s a good idea for a quiche. A very good one indeed!
I’ll give it a try, I’m craving quiche lately.

1:20 PM, March 31, 2008
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renee said…

thank you for the gluten free crust.

1:47 PM, March 31, 2008
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Kevin said…

That quiche looks really tasty!

2:14 PM, March 31, 2008
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Victoria said…

I can’t wait to try this out, looks fantastic. My vegan boyfriend is a dab hand at the cookery, but I’ve never managed to get him into blogging. I’ll have to try and document it for him!

3:19 PM, March 31, 2008
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Laloofah said…

Susan, your blog is wonderful! I love asparagus and this recipe and the one before it both look divine. Can’t wait to try them both! We’ve loved every recipe of yours we’ve tried so far, and I share your web site with everyone I know, vegan and non-vegan alike. You have a huge and well-deserved fan club! :-)

Fatmom, have you ever checked out Dr. John McDougall’s site at drmcdougall.com? He’s an MD (internist) who advocates a very low fat, starch (complex carbs)-based, whole foods vegan diet. He offers an Extreme Weight Loss Plan as well as his regular McDougall Plan (which I’m on). You’ll lose weight on both, but will lose it faster on the Extreme version. I attended his 10-day live-in program last Oct for my M.S., and several classmates went on the extreme weight loss program and did really well. Since you’re already a carb-loving vegan and fan of FatFree Vegan, I think either McDougall Plan would be your cup of tea and work well for you. He’s got all the info (including recipes) you’ll need for free on his web site, and a good library should have his books, cookbooks and/or DVDs. And the FFV recipes work great with little or no modifications with McDougall too! Hope this helps & best of luck!

4:02 PM, March 31, 2008
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jessica~ said…

Mmmmmmmmmmmm… I think I have all these ingredients at home right now!

4:12 PM, March 31, 2008
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Laloofah said…

Mea culpa, fatmom, it’s called the McDougall Maximum (not Extreme) Weight Loss Program! :-) And Susan has some MWLP-friendly recipes at http://www.fatfreevegan.com/mwl/index.shtml.

4:20 PM, March 31, 2008
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Noelle said…

Can this quiche be cooked ahead, frozen, and reheated like quiche made with egg? I’m always looking for recipes to grab out of the freezer and pop into my lunch bag.

5:15 PM, March 31, 2008
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Courtney said…

I am glad you were feeling well enough to cook and share this delicious sounding recipe, Susan! How are you feeling? I hope that your hip/back is doing much better!

Courtney

5:40 PM, March 31, 2008
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azelma said…

I’ve made this crust before and it was a wonderful find. Glad to see I’m not the only one using it!

7:06 PM, March 31, 2008
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chrisj said…

Just finished eating this…scrumptious! The “crust” didn’t really stick together very well and came out more like a casserole. Delicious all the same, but any suggestions to make the bottom stick together?

7:48 PM, March 31, 2008
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Liz said…

This sounds so great, Susan! I’m always happy to discover an old favorite that can be made gluten free and vegan. Thanks!

8:23 PM, March 31, 2008
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Johanna said…

this is one of your recipes that I have been keen to try for ages and this reminder makes me push it up the must-make list – although sadly asparagus is not in season in melbourne at the moment!

9:19 PM, March 31, 2008
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SusanV said…

Noelle, I would be afraid to freeze it. Tofu completely changes consistency when it’s frozen, but it’s possible it could turn out okay. If you freeze it, please let me know how it works out.

Thanks, Courtney! I’m feeling a little better and am going to the doctor tomorrow to try to figure out what’s going on.

Chrisj, my crust was a little crumbly, too. I don’t know how it would taste, but next time I might try pulsing the rice in the food processor a little, to make it stickier.

9:28 PM, March 31, 2008
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Red said…

That is the most delicious looking thing I have ever seen in my life. This looks better than a krispy kreme sandwiched by two cinnabons.

9:56 PM, March 31, 2008
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funwithyourfood said…

I’ve made the crustless quiche before!
I like this twist with the mushroom

:)

Teddy

12:41 AM, April 01, 2008
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Lindsay said…

I just made this quiche and it is the best quiche I have ever had. Thanks for all your recipes Susan! I can’t wait for the cookbook.

8:36 AM, April 01, 2008
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OpenID skinartia said…

How many servings does this make?

9:25 AM, April 01, 2008
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SusanV said…

4 servings.

9:29 AM, April 01, 2008
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Lyra said…

This looks great-Im going to print it out and try it soon. I can think of a lot of great variations you could do with this recipe. A good vegan quiche. I like the rice crust idea too-nothing better than those crusty bits:)

10:49 AM, April 01, 2008
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Clairwil said…

I love the idea of the brown rice crust. My head is full of about a million different filling possibilities.

12:20 PM, April 01, 2008
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moonwatcher said…

Hi Susan,

Glad you are feeling somewhat better, and well enough to cook, and hope things continue to improve. This looks fabulous, and since the mini crustless quiches were such a hit, I will definitely give this a try, too. . .and report back. . .thanks again, and keep healing up

1:52 PM, April 01, 2008
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Val said…

Again, thank you for the gluten-free crust.

3:08 PM, April 01, 2008
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veganbilly said…

Hi! I love your blog and I was wondering if it’s all right to link to you in my feed collector thingamawhatchit on my own. Think you might be the only other person I’ve found who’s doing “Eat to Live” and it’s VERY appreciated :)

Either way thanks for being awesome!

8:18 PM, April 01, 2008
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OpenID foodplant said…

Thanks for the comment on my blog Susan! Funny that we both craved quiche at the same time. This variation looks amazing! I think I’ll make it as mini quiches in a traditional crust to bring to my class for our final lecture. Sorry to hear you were in pain and I hope you’re fully recovered by now! Your husband rules :)

9:12 PM, April 01, 2008
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Lisa said…

Susan, your photos are absolutely mouth watering.
On a personal note, I had the good fortune to meet Alanna of A Veggie Venture in person Sunday, and she says “hi”.
I’ve seen your mini quiches ALL OVER the internet and they’re on my list to try!

9:28 PM, April 01, 2008
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mustardseed said…

Hey Susan! I have an idea, use short grain brown rice and cook it really well! Use more water maybe, and drain? Also helps the rice become softer other than stickier.

I love quiche! Remember having a bacon and egg quiche two years ago, I was looking for a vegan quiche, so your recipe looks really tempting right now.

It’s too bad asparagus cost a bomb in Singapore.

10:41 AM, April 02, 2008
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Tanya said…

Glad to hear you’re feeling better!!! The quiche looks fantastic! I think I may make one tonight.

10:42 AM, April 02, 2008
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Happy Herbivore! said…

this is amazing susan!

11:03 AM, April 02, 2008
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virginie p. said…

Very beautiful photo. And interesting crust pie process.

12:20 PM, April 02, 2008
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ttfn300 said…

This looks pretty amazing, but i’m really not quite sure about “nutritional yeast”… although I’ve seen it on quite a few blogs i’ve been reading lately. any help with what it is, where to find, or substitutions? thanks! great site thank you so much for sharing!

3:14 PM, April 02, 2008
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Karina said…

Susan- Sending healing vibes your way. And wow- what a drop dead gorgeous quiche! Here’s when I *really* miss not being able to handle soy. Tofu does a fab job of replacing eggs in a dish like this. Rock on. xoxo

6:52 PM, April 02, 2008
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SusanV said…

Here’s a link to information about nutritional yeast. In a nutshell, it’s an inactive form of yeast that I use for adding flavor. It tastes kind of cheesy or nutty, depending on your point of view. It’s also an excellent source of B12. Look for it in natural food sections either in packages or in bulk (best value).

9:04 PM, April 02, 2008
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Judy said…

I love doing a brown rice crust, there are so many variations.

9:11 PM, April 02, 2008
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Songbird said…

Susan, thanks for a fantastic post. I made this quiche today and it was delicious. The “crust” held together just fine. Love your blog!

10:11 PM, April 02, 2008
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Alejandra said…

Susan, it is simply wonderful recipe, I didn’t have sparragus so I took a broccoli instead and worked also very nice, I put some florets on top and they got crunchy!! :)
Excellent recipe!

8:16 AM, April 03, 2008
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Lee said…

Totally delicious. Mine did turn out a little more like a casserole in terms of not slicing very neatly, but I’m definitely making a double recipe in the future, and I found it to be very filling! One slice and two vegetable sides, and I was full.

9:14 AM, April 04, 2008
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SusanV said…

That settles it: My family and I are PIGS! (Not to insult pigs, who are smart, sensitive animals.) In my defense, I think I served it alone, without any sides, and by the time I got it to the table, we were starving.

9:23 AM, April 04, 2008
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Vaishali said…

This looks delicious, Susan. I’ve just recently started using tofu in dishes that call for eggs like quiches and frittatas, and it’s amazing how well it works. Minus the “eggy” smell, which is a huge bonus!

9:44 AM, April 04, 2008
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toontz said…

Oohhh, this looks delish! Just in time for Spring!

7:24 PM, April 04, 2008
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Kate said…

Wow, D really stepped up to the challenge. Glad your back is okay.

9:36 AM, April 06, 2008
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laura jesser said…

Another great-looking take on your crustless quiche recipe! I just made your omelettes again…. It’s amazing that tofu can do that!

I hope you’re feeling better now, Susan!

10:38 AM, April 06, 2008
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Runner girl said…

I made this quiche this weekend – two batches! It is awesome! It’s lite but filling alongside steamed veggies! I’ll definetely be making this in the future and will incorporate different veggies as they are in season.

6:53 PM, April 06, 2008
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Sheltie Girl said…

This looks simply wonderful. The type of dish my family would love to eat. Thanks for sharing!

Sheltie Girl @ Gluten A Go Go

7:04 AM, April 07, 2008
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renee said…

Very good, I prepared it for a potluck lunch yesterday. I was a little disappointed that the rice crust crumbled so much. Any tips for a firmer crust?

2:31 PM, April 07, 2008
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Lovliebutterfly said…

I love your blog! I’ve browsed a number of your recipes now and I’m sure gonna try them. The only thing is that I have a soy intolerance. So, I’m quite limited for choice. But there loads more recipes out there to try!

2:33 PM, April 07, 2008
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emiglia said…

Congratulations! You won an award for being excellent. Check it out on my blog…

8:40 AM, April 08, 2008
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Gluten Free in the Greens said…

I just tried a version of the brown rice crust a few days ago–found it in an old Jane Brody cookbook. That crust, however, wasn’t vegan. Glad to have a vegan version to cook or point people to! I tried a quinoa version this past weekend, which turned out great.

7:47 AM, April 09, 2008
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DJ said…

I prepared this quiche on Sunday with a side of roast veggies and it was absolutely delicious – creamy from the tofu and asparagus and I really liked the brown rice crust too.
You create some of the best recipes I’ve ever come across for people who want to cut the fat without cutting the flavour – keep them coming!

9:07 AM, April 09, 2008
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sugarmagnolia said…

I’ve been toying with a number of quiche recipes lately and this was, by far, the best.

Thanks!

1:43 PM, April 09, 2008
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Amanda said…

I made two batches of it, so that there would be enough for lunches for all of us. It tastes great as room temperature brought-to-school lunches! My crust held together fine but was a little too crispy–next time I won’t leave too much “crust” poking above the rest of the filling. It was delicious!

2:36 PM, April 09, 2008
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carla@skamokawakayak.com said…

We have been looking for vegan recipes to serve to some of our Elderhostel guests and patrons at Skamokawa Center Historic Inn and Kayaking. This recipe looks delicious – I can hardly wait to try it! The brown rice crust looks so versatile.
I’m looking forward to perusing more of your recipes!

3:32 PM, April 09, 2008
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dandykins said…

My mouth is watering. I’m kind of bummed, though, because I actually don’t think this is WW core… I think the cornstarch throws it out of the running : ( Not going to stop me, though!

BTW, Susan, so glad to read that you and family are alright after that storm. Best wishes in putting everything back together.

6:27 PM, April 10, 2008
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Anonymous said…

Susan – Love your blog, and a major reason like it so much is that you are a rare vegan who actually includes nutrition information with your recipes! How are you able to do that on your blog when major published cookbooks don’t? -Osric

9:02 PM, April 12, 2008
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Rebecca & Steve said…

yummy! I posted a pic of my rendition on my blog here: http://craftyveganmama.blogspot.com/and it came out so nicely! My 2 year old, husband and mom all cleaned their plates :) thank you!

9:25 PM, April 20, 2008
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veggiekatie said…

What a wonderful recipe! I loved it, and so did my omnivore husband! Thank you!!

I posted a picture on my blog of the quiche I made based on your recipe, with a link to your recipe.

Thanks; I love your blog!

1:03 PM, May 07, 2008
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ttfn300 said…

Made this yesterday and warmed it up for lunch today with some lentil & rhubarb soup… it was delicious! I was a bit wary as I didn’t quite enjoy the taste of the tofu mix before cooking, but the finished product was great!! Definately a keeper :)

9:14 PM, June 01, 2008
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Anonymous said…

ahmygosh i lovelove this quiche. i’m a picky almost anorexic teenager. and i always eat tons of it. :)

the rest of my family don’t like it. but ithink that’s just because they’re too preoccupied with their chicken wings and bacon strips to give it a chance.

will it keep in the fridge overnight? and also, is the nutritional info for one serving or the whole quiche?

thanks a ton for the recipe <3

9:03 AM, July 06, 2008
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SusanV said...

I'm glad you like the recipe. It will keep fine in the refrigerator for a few days. The nutritional info is for 1/4 of one pie, so multiply each number by 4 to get the info for the whole pie.

9:11 AM, July 06, 2008
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Martine said…

My best friend and I made this recipe last night. IT IS DELICIOUS! We highly recommend it.

11:36 AM, July 21, 2008
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Michelle said…

Everything looks so yummy. Think I’m going to borrow a couple of the recipes, especially the smoky black bean soup and the Korean noodle stir fry. Hope I can find some buckwheat soba noodles in my store.

12:14 AM, August 16, 2008
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Gina said…

I just made this :) I already tried your mini quiche, a version with asparagus actually, yum.

I kind of changed this a lot, haha. I roasted the asparagus and pepper as well as eggplant instead of mushrooms. Also, I just mixed it all together instead of trying to make the crust.

It was very good, but…I was expecting that!

2:01 PM, September 20, 2008
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crystal said…

i just tried this tonight. i used quinoa instead of brown rice and substituted broccoli for the asparagus and topped it off with tomato. yum! thank you for sharing!

9:51 PM, October 15, 2008
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OpenID hardcoreherbivore said…

You are my IDOL!!!

4:39 PM, October 17, 2008
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sarahk said…

Thanks for another fantastic recipe. I made it this afternoon and, served with baby spinach and cherry tomatoes, it was perfect for a light dinner when I got home from the gym this evening. Definitely one to be made again and again.

6:52 AM, December 16, 2008
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Daisy said…

I can’t express myself I thankful I am for this huge and lovely healthy community, here in the US, willing to share their knowledge about cooking wonderful, delightful and healthy dishes!
Because of you guys, and special you Susan and your blog, I LOVE all the time that I spend cooking and right now I’m loving it so much, far away more than do my actual research on clouds :)

I tried this last week, we, in Portugal, don’t cook asparagus as much as you guys do here. So, as I like to try new things, I decided to make something different.
As I always have brown rice cooked and ready to eat, this was a simple one. Very easy to make, I really liked the combination of colors and flavors. The kitchen smelled so good when it was in the oven.

Great dish!

Susana.

4:32 PM, March 20, 2009
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Annabelle Ho said…

thanks for the recipe! i just made this quiche (i adjusted it a bit) and it turned out great! i wrote about it in my blog post! :)

11:45 AM, April 02, 2009
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Anonymous said…

I made this! REALLY good, tasted exactly like the low-fat quiche I made when I was veggie, much more c’est le vegan

12:18 PM, May 15, 2009
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pih56 said…

thank you so much for this recipe! i used it as a base recipe for dinner tonight for my non-vegan family and they all absolutely loved it! i added some vegan mayonnaise and cream cheese to the sauce as well and made it more like a layered vege pie with sweet potato, spinach, artichoke and eggplant and then poured the sauce over and baked and there were zero left-overs!
thanks again and i’ll definately be making this regularly!
Pip

8:05 AM, July 14, 2009

Reply

2 Mandee November 23, 2009 at 8:14 pm

Hi Susan,

You mention 3T of tofu mixture before saying to put the rice into the pie dish. Did you add the 3T of tofu mixture to the rice before adding the rice to the pie dish or do you put the rice in on it's own?

Thanks!

Reply

3 Cathy November 24, 2009 at 2:23 pm

Good recipe. I like the filling, but added an egg white to hold it together better (I'm not quite a vegan). The downside is that the rice crust is so crunchy it reminds me of eating raw rice! I think I'll do the filling with a regular crust next time.

Reply

4 ayida honor December 13, 2009 at 1:29 pm

Hi there I am working on a a vegan family cookbook and I would love to use a soy free variation of this "Asparagus and mushroom quishe with brown rice crust recipe, Please let me know if that will be ok. If you do approve, I will be glad to send you a copy of the E'book when it is complete. Thanks in advance
-ayida

Reply

5 A February 6, 2010 at 10:11 pm

My incredible (non-vegan) friend made this for me for a gathering she hosted (she also made your cinn swirl muffins). As the only vegan there I was SO honored that she had a completely vegan meal! Anyway, she switched it up a tiny bit for what she had on hand but YUM! It was fabulous! I will be making it myself soon and frequently! Thanks Susan! I don't know how you do it, but really, you are amazing!
Island Chica

Reply

6 Anonymous March 7, 2010 at 4:50 am

How would you make this soy free?

Reply

7 lovemyfamily March 7, 2010 at 2:26 pm

another great recipe. As you suggested in your recipe I did not cook the tips of the asparagus. I was a little worried that the crust wouldn't hold together but it was great and asparagus is easy to get right now. I may try to make two pies next time and freeze one before I cook it.

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8 Veg is Sexy March 17, 2010 at 8:56 pm

I made this and it was AMAZING!!! Photos here: http://www.vegissexy.com/2010/03/little-lucka-lotta-quiche.html

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9 Katya April 26, 2010 at 10:51 pm

Delicious. I’m putting it in my “keep” folder.

I didn’t have any asparagus, shallots, or bell peppers, so a few modifications were needed:
Instead of shallots I used 1/2 a cup of chopped onions.
I added 1/4-1/3 cup thawed frozen chopped spinach (excess liquid spooned off) to the tofu mix and whizzed it together for a beautiful green colour.
I added 1/2-2/3 cup thawed frozen peas after the mushrooms were cooked.

Also my tofu was soft silken, and it worked fine (but firm would work better).

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10 Molly May 11, 2010 at 8:16 pm

I made this the other day for my very skeptical mother-in-law. She loved it. I linked it to in my blog because it is going to become one of my cooking for omni specials.

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11 Mary June 22, 2010 at 3:36 am

This was so delicious! My family loved it, I’ll be making it again soon… thank you for the recipe =)

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12 Linzie August 17, 2010 at 7:50 pm

This looks amazing and I’m going to try it this weekend (and I’m not even vegan, not even a vegetarian!). I was just wondering if you had a specific sized pie pan in mind.

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13 SusanV August 17, 2010 at 8:12 pm

Either an 8- or 9-inch deep dish pie pan will do. Hope you enjoy it!

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14 Dia August 20, 2010 at 12:33 am

when you say “4 servings: 233 cals,” do you mean that 4 servings is that amount of calories, or that there are 4 servings & 1 is that many calories? sorry, i’m just a bit confused lol. but i can’t wait to try this! except with onions instead of shallots(not a fan of them), & no bell peppers either.

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15 SusanV August 20, 2010 at 7:51 am

Sorry! It should say “4 Servings. Each serving contains….” In other words, one-fourth of the quiche contains 233 calories.

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16 Dia August 31, 2010 at 1:12 am

ah, thank you! i’ll be making this tomorrow :)

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17 Chelsea August 23, 2010 at 9:36 pm

This looks great. Ive just recently started experimenting with tofu and this sounds fun. Do you think it would be good with a little rice cheese on top?

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18 Brina October 5, 2010 at 12:23 pm

This quiche turned out great. I started making it too late to eat for dinner so I put it in the fridge and had it for breakfast this morning. Just as good the next day.

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19 Penina @Feed Your Roots October 11, 2010 at 9:43 am

I made this yesterday and it came out great! All of my lunch guests gobbled it up. Thank you so much for sharing this recipe. I actually have a blog as well where I share recipes with my readers and I would love to share my version of this recipe (with a link to your site and giving you appropriate credit, of course). I looked on your website for an email address, but have not found one so I hope it is ok that I share your recipe on my website. I can be reached at peninabareket@gmail.com. Thanks again and I love your blog!

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20 Ashley December 26, 2010 at 1:26 pm

Made this (with a few modifications) for Christmas breakfast. It was incredibly delicious and simple to make. I used GoLean vegan sausage, browned and crumbled, instead of mushrooms. Broccoli (12 oz) replaced the asparagus in my version. Everyone agreed it was better than any “real” quiche they had ever had.

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21 Laina April 30, 2011 at 3:32 pm

Hi, Susan. I made this last night and it was so delicious and very filling. It was so good that I ate a third of the dish.

I didn’t have shallots so I use some onion and I think the only other thing I did different, is that I added some red pepper flakes to the recipe.

I just want to let everyone know what a great recipe this is so they’ll give it a try. It’s a dish that would be great for any time of the day, for any meal.

I may try, like another poster mentioned, to make this up and freeze it before baking. Susan, do you see a problem with freezing this? Will it change the structure of the sauce? Thanks!

I’m mentioning this recipe on my blog. I want the vegan/veg world to know what a great recipe this is. :)

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22 SusanV April 30, 2011 at 5:26 pm

Thanks so much for the feedback and for mentioning it on your blog! I haven’t frozen it, so I can’t say for sure, but other recipes with cooked tofu freeze well, so I think it will be okay. If you freeze it, please let me know how it comes out.

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23 TejKK May 10, 2011 at 4:27 pm

I tried this recipe and followed it to the tee. It was just nasty. It had a back taste. I added stoneground mustard and nutmeg to mask the taste. In the end I had to throw it away. Totally uneatable

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24 Ursula July 10, 2011 at 2:45 am

Thanks so much for a wonderful recipe, I just made this tonight and my kids loved it too. I added a teaspoon or so of miso paste instead of salt. So good. So good to be vegan (almost 2 years, shame not longer). Cheers!

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25 Lindah July 18, 2011 at 11:57 am

Hi Susan, I am new to your site and have fallen in love with all the recipes posted in here, you have inspired me to cook and eat healthier just by reading your recipes and of course your lovely mouthwatering pictures (wish I could smell them!) I am new to vegan food, and I want to ask you on recommendations for “nutritional yeast?” where to buy it and how does it look like? And also how to cook a delicious brown rice? BELIEVE ME I have try different recipes for brown rice and I can NEVER get the rice to cook well, and I sooooo love brown rice when I eat it at restaurants, maybe you could suggest a brand? I do hope I get to hear from you, and if so thanks you for your time, I will be cooking lots from your site! Best to you,
Lindah

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26 SusanV July 18, 2011 at 12:17 pm

Hi Lindah,

The only place I can find nutritional yeast is at the local health food store. They have it both in bulk and in packages from the Red Star company (Red Star Vegetarian Support Nutritional Yeast). Some people have found it in regular grocery stores, but I haven’t seen it there. If there’s a Whole Foods or other natural food store in your area, try there.

My secret to brown rice is to use a rice cooker. I just use a regular old cheap one you can buy at Wal-Mart. I just set it and it makes the rice perfectly. I usually use Lundberg rice.

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27 Sara olsen April 23, 2012 at 9:37 am

I found a great way to cook all rice and quinoah as well. Just boil it in a lot of water for the amount of time states on the package, the drain in colander . Voila! You do not need to use 2 parts water and 1 part rice. The best thing about this is you never get rice stuck on the pot!! Hope this helps..

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28 Sara November 27, 2011 at 8:44 pm

I just made this for dinner tonight and it turned out wonderful! I just made a few modifications: I used a whole pound of asparagus, a whole small red bell pepper, and a 8 oz. package of sliced mushrooms. And, unsweetend almond milk instead of soy. I was worried I’d have too much filling with the extra veggies, but I filled it up to the top of my 8 inch pie plate and it was perfect! Next time I might add a touch of lemon juice with the tofu mixture. Thanks for a great recipe!

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29 Rita Egan March 31, 2012 at 3:26 pm

Gobsmacked! I’ve been following the Slimming World regime for 6 months and have been making a weekly crustless quiche which is actually just a baked frittata, but have missed the crust so much. Rice is free food in Slimming World so this will work perfectly as a free food. Can’t wait to produce this at the next group tasting! I will be sure to let them all know where it comes from! Susan, you’ve been elevated from Genius to Goddess!

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30 Rita Egan March 31, 2012 at 3:30 pm

Gobsmacked! I’ve been following the Slimming World regime for 6 months and have been making a weekly crustless quiche which is actually just a baked frittata, but have missed the crust so much. Rice is free food in Slimming World so this will work perfectly as a free food. Can’t wait to produce this at the next group tasting! I will be sure to let them all know where it comes from! Susan, you’ve been elevated from Genius to Goddess!

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31 theresa April 5, 2012 at 10:40 am

Hi, I just put this quiche in the oven, it looks good, but just as I was combining the veggies and the filling I looked at the recipe again and saw that I should have pre baked the rice crust!! I can’t believe I missed that step! I hope it is ok. Thank you for the wonderful recipes!

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32 Sara olsen April 23, 2012 at 9:33 am

Hello!
I just finished making the asparagus and mushroom quiche for the second time. This time I made it truly fat free by using only water to steam fry the veggies and using cupcake cups for individual quiche servings. The first time I made this recipe was for a holiday party at my non vegan brother in laws house. It was gone in a few minutes!! That’s says it all!! Thanks for the great recipe!!

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33 larnold August 14, 2012 at 5:53 am

Would this work with regular Tofu? I haven’t found silken tofu anywhere here yet.

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34 Nathan Strange May 25, 2013 at 5:51 pm

I used regular firm tofu and it was great.

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35 Caileigh January 9, 2013 at 4:19 pm

Have been vegetarian/ vegan for a year and a half now and have recently decided to stop eating gluten. This is one of the most creative recipes I have seen in a long time–thanks so much!

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36 sara January 23, 2013 at 7:27 pm

does this reheat well?

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37 Nathan Strange May 25, 2013 at 5:49 pm

Even better the next day…and the day after. Just a little zap in the microwave and you’re golden.

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38 Christine Henderson April 21, 2013 at 11:58 am

I love new recipes, trying to get back to vegan. The recipes help a lot! thank you.

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39 Nathan Strange May 25, 2013 at 5:48 pm

WONDERFUL! I’m new to the vegan world so I was pretty aprehensive. Only change I made was to omit the cheese (won’t do fake cheese) and I mixed the veggies in with the tofu mixture prior to putting it into the crust. Much easier, great presentation. I still reserved the tips for the top. Meant to take a pic, but totally forgot. I promise it was gorgeous, though. Potluck appropriate, too!

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40 Lorn June 12, 2013 at 10:21 am

Thanks for a fantastic recipe ! I made as a part of a family party buffet. It was perfect, even the non-vegan guests commented on its deliciousness ! Your step by step, clear instructions made it simple and a pleasure to prepare – I will certainly be making again !

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41 Esther J September 21, 2013 at 1:36 pm

No words–except DELICIOUS!

My supermarket had asparagus on sale (it seems odd for this time of year, but I couldn’t pass up the chance). And, of course I came poking around here to figure out something new to do with them for Saturday brunch. So happy I found this one. The yummiest! :) And that brown rice crust–AHH, so good!

My substitutions/additions: As per a suggestion, I sub’ed 1/2 c onions for the shallots; used extra firm regular tofu (all I had on hand); omitted the parmesan and used 3 T nutritional yeast instead of the two (that stuff is a gift from the vegan gods); added about 1/4 t black salt (maybe a little more next time); and used a square 8-in pan (I don’t have a deep-dish circular one).

All in all, no major changes.

Susan, once again you’ve hit another out the park (something very good came out of your suffering). My full and satisfied tummy thanks you tremendously! :)

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42 Lynne Glasspool May 4, 2014 at 5:01 pm

This was incredible. When my husband came home after a hard day at work he said, “How can you have quiche without cheese?” He ate at least 3 pieces and took the last piece with him for lunch. He had a hard time believing there were no eggs. I did cheat and use a pre-made Pillsbury pie crust, but would like to try the rice crust next time. I figured I could only try so many new things on my family at a time.

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