‍

For the crust:

1. In a large bowl, mix the flour, cubed vegan butter, apple sauce and salt
2. Knead with your hands until the dough starts to clump together. Add water gradually as you knead
3. Transfer to a working surface and continue kneading until a smooth dough forms
4. Flatten dough into a thick disc, cover and refrigerate for 30 minutes
5. Preheat oven to 200°C
6. Roll out evenly on a floured surface, about 5mm thick, then transfer into a lightly greased pie dish. Shape the edges as you like and prick the bottom a few times with a fork
7. Prebake the crust for 7-8 minutes. Place baking paper with raw rice grains (or other grains) in the middle of the pie so the dough doesn't puff up as it prebakes

For the filling:

1. Preheat oven to 220°C
2. In a high-speed blender, mix all ingredients except vegetables. Set aside
3. Peel asparagus and chop into 4-5cm pieces. Stir fry in a pan with finely chopped garlic and olive oil. Cook until lightly golden
4. In a bowl, gently mix all filling ingredients together then transfer to prebaked crust and even out with a spatula
5. Cook for 17 minutes at 220°C or until golden on top. As a test, prick the quiche with a toothpick: if it comes out clean, then the quiche is ready.* This also depends on the thickness of your quiche. It might take a little longer if your baking pan in smaller and so your quiche filling will be thicker and longer to cook
6. Take out of the oven and top with vegan ricotta (optional) and herbs. Let cool off for 5-10min then enjoy!