Asparagus and Mushroom Quiche

Ginger Scallion Quiche

Need to freshen up your quiche game? This vegetarian recipe can also be made vegan with a few substitutes. We like to batch make ours and freeze for later. That is if we haven’t gobbled it all up straight out of the oven!

(Serves 2-4 pax)
1 cup fresh asparagus, chopped
1/2 cup fresh cremini mushrooms, chopped
2 tsps Mekhala Organic Ginger Scallion Paste
3 eggs or vegan substitute
1 cup vegan cream or milk
1 tbsp flour
Salt and pepper to taste
Quiche crust


    1. Blind bake (partially bake) your favorite crust according to the instructions.
    2. Whisk Mekhala Organic Ginger Scallion Paste, eggs/substitute, vegan cream/milk, salt and pepper, until combined.
    3. Stir asparagus and mushrooms into the mixture, then pour into the crust.
    4. Bake at 350F/175C until the center sets (approximately 45-50 minutes).
    5.  Serve with a fresh green salad or freeze for later.

What other ingredients do you like to have in your quiche? Tag us and tell us on social media! Join our Mekhala community and use the hashtag #MadeWithMekhala to be featured on our IG page.

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