Yellow Sunshine Quiche
Time: 80 min — Difficulty: ★★☆ — Portions: 8
Preparation:
1. Peel the asparagus if needed and trim off the woody ends.
2. In a frying pan, sauté the asparagus in a bit of oil until golden brown. Season with salt and pepper. Set aside.
3. Peel and finely dice the onion and garlic.
4. Heat the remaining oil in a pan and sauté the onion and garlic until translucent.
5. Add the cream and Yellow Sunshine to a blender and blend until smooth.
6. Transfer the mixture to a bowl, add the sautéed onion and garlic, and stir to combine.
7. Line a 32 cm quiche or tart pan with the ready-made pie crust, pressing the dough slightly up the sides.
8. Pour the Yellow Sunshine mixture evenly into the crust.
9. Arrange the sautéed asparagus on top.
10. Bake in a preheated oven at 180°C (top/bottom heat) for 35–40 minutes, until the filling is set and the top is lightly golden.
11. Let the quiche cool slightly before removing from the pan.
12. Serve warm or at room temperature, optionally garnished with fresh herbs like parsley or chives.
Ingredients:
· 1 package of ready-made pie crust (for a 32 cm quiche/tart pan)
. 2 Yellow Sunshine (Nature)
. 250 g green asparagus (or other vegetables of your choice)
. 1 onion
. 1 clove garlic
. 200 ml plant-based cream (e.g., La Cooking)
. 3 tablespoons vegetable oil (for sautéing)
. Salt and pepper to taste
. Fresh herbs like parsley or chives (optional)
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