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BasketWeave Asparagus Quiche

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50


This show-stopping quiche uses fresh, seasonal asparagus and vegan cheese for a healthy beautiful dish. Don’t worry, if you don’t have time to weave the top you can still make the quiche. You can also use dairy cheese although I used vegan mozzarella and vegan parmesan.


  • 24 ounces asparagus – very thin, tops removed, blanched
  • 7 ounces (vegan) mozzarella
  • 1/4 cup (vegan) parmesan
  • 3/4 cup green onion, sliced
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • dash crushed red pepper
  • nonstick vegetable spray


  1. Preheat oven to 350 degrees F.
  2. Spray a round quiche pan with nonstick spray.
  3. Using the thin asparagus stalks, weave a basket weave square. Set aside.
  4. Chop the remaining asparagus stalks into 1/2 inch pieces. Set aside
  5. In a large bowl, combine the mozzarella and parmesan. Add the green onion, chopped asparagus, eggs, salt, black pepper, and crushed red pepper. Stir to combine.
  6. Pour the asparagus and cheese mixture into the prepared quiche pan. Carefully transfer the basketweave over the top of the quiche.
  7. Using a kitchen shears or scissors, cut the excess asparagus off the basket weave.
  8. Bake for 30 minutes until the cheese is melted. Allow the quiche to rest for 5 minutes before serving.


  • You can make this quiche dairy using traditional dairy mozzarella and shredded parmesan.


  • Serving Size: 6
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