• TwoCabbages Kitchen

Asparagus Mini Quiche | VEGAN

I recently participated to a funny game on Instagram, the salty roulette! In a nutshell, you had to lock the phone screen at a random point during 3 roulettes, in order to obtain a combination of savoury quiche given by shape, type of dough, and filling.

That being said, I had single portions of asparagus puff pastry. They immediately inspired me! I went out to buy the puff pastry, which I didn't have, and started experimenting. I must say that I am very satisfied with the result, especially because I have tried them only once, and they came out delicious and also very easy to make. If you do not have great dexterity to make the basket above (I am not a great expert too, a couple are cute but the other two are a bit... well, not very impressive hah!) you can safely do no decoration on the surface, and leave the filling in view. They'll be fine anyway, because I did some in that version too. Guaranteed ;)

The filling is a sort of asparagus vegan frittata to which I added soy cream to give it even more taste and flavor.


To make this recipe I used these little rectangular molds, dimensions are 8.5 x 3 x 5.5 cm

Ingredients for 5 mini quiche
  • 1 roll of puff pastry (I took it round and wholemeal);

  • 10-12 green asparagus;

  • 80 g chickpea flour;

  • 150 g water;

  • 100 g soy cream;

  • 30 g extra virgin olive oil;

  • Leek, the white part: about 3-4 cm.

  1. Cut the leek and the asparagus stems into tiny slices, half a centimeter thick, throw them in a pan with a drizzle of oil, a pinch of salt and two fingers of water. Cover with the lid and let it simmer for 10 minutes;

  2. With a whisk mix together the chickpea flour and water, and a pinch of salt, letting it rest for the time the asparagus will be ready;

  3. In a blender add the asparagus, the mixture of water and chickpea flour, the soy cream and the extra virgin olive oil. Blend everything together for a few seconds, you will get a grainy mixture with a few pieces of asparagus: perfect this way;

  4. Roll out the puff pastry and divide it into 4 parts. If you took it rectangular divide it into 6 equal rectangles and pull them with a rolling pin to widen them a little;

  5. Line the molds with a strip of parchment paper, to help you extract the quiche once cooked. Place each piece of puff pastry in the molds, pricking the bottom with a fork. Cut off the excess puff pastry with a knife. With the excess, you should manage to obtain another one piece for the fifth mold, and to create the decorations too. Add the filling almost to the brim (it won't swell much in cooking). With the scraps of the puff pastry you can make the basket decoration, or skip this step;

  6. Bake at 200°C (400°F) for 30 minutes.