Asparagus Quiche Tart
Two of my greatest loves are spring and brunch. This Asparagus Quiche Tart encompasses all the delightful vibes of a spring soiree. This tart would be the perfect addition to a Mother’s Day feast or a tea party fiesta. Not only is this tart easy to make, it is also very versatile. Feel free to switch out the asparagus for spring onions, zucchini, or whatever your heart desires.
The combination of a flaky crust filled with eggy goodness and topped with spring vegetables, will definitely be a showstopper to any table. I will link the tart pan that I used below but you can also use this recipe in a pie dish as well. If you want to impress without the stress, this is the perfect centerpiece to add to your next brunch!
Asparagus Quiche Tart
serves 4
1 container Just Egg
8 asparagus stalks, trimmed
1 teaspoon dried thyme or 1/2 teaspoon fresh thyme
1/4 teaspoon black pepper
1/4 cup vegan parmesan (I used Trader Joe’s brand)
1 tablespoon chives
pinch of flaky sea salt
Roll out the pie dough to about 1/2 inch wider than the tart or pie pan. Press dough into pan and trim any excess dough from the top. Use a fork to create vent holes on the bottom and place on a sheet pan. Parbake the dough for 15 minutes at 350 degrees. Remove pan from the oven and add in the Just Egg, thyme, black pepper, and vegan parm. Mix well and carefully place back in the oven. Bake for 15-20 minutes until the egg begins to set. Add asparagus to the top and bake for an additional 20 minutes. Allow to cool slightly before cutting and enjoying. Top with more black pepper, fresh chives, and flakey sea salt for optimal satisfaction. Enjoy!
Watch the video here: Vegan Quiche Tart