I’ll admit to a certain amount of bias when I state that I come from a family of great cooks! And I wasn’t at all surprised when my sister Laura made a great dish for Easter brunch. It’s a Taste of Home recipe, called “Asparagus Mushroom Quiche” — but it didn’t stick together like a quiche and it called for only two eggs. We agreed that it was more of a casserole with a crust in a pie pan. The basic recipe is definitely a keeper, though, and I immediately began thinking about how to veganize it… Mom and Laura made a few alterations and I made a few more. This is the result!
Although I’m all for off-brands when they taste the same and cost less, I bought the Pillsbury brand crescent rolls this time because the off-brand (HyVee) contained trans fat! You learn so much reading labels…
This is for a half recipe, but it’s easily doubled in a deep dish pie pan. We decided we would prefer crust on both top and bottom, so I used a whole tube of crescent rolls for half of the filling. It ain’t health food, but it’s a nice treat.
1 tube (8 ounces) refrigerated crescent rolls
1 tsp spicy brown mustard
3/4 lb. fresh asparagus, trimmed and cut into 1/2-inch pieces
1/2 medium red onion, chopped
1/4 c sliced fresh mushrooms
2 Tbsp Earth Balance
¼ c pureed soft tofu
1 c (4 ounces) mozzarella-style vegan cheese (I used Daiya)
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon each dried basil, oregano and rubbed sage
Separate crescent dough into triangles; place in an ungreased 2-quart and press onto the bottom to form a crust; seal perforations. Spread with mustard; set aside.
In a large skillet, sauté the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.
Bake at 375° for 20-25 minutes. Let stand for 5 minutes before serving. Yield: 4 servings.