Spring quiches with asparagus and Jeanne

INGREDIENTS
- 1 Jeanne
- 400 g silken tofu
- 10 g malted yeast
- 30 g chickpea flour
- 3 pinches of Kala Namak (black salt)
- 1 bunch of green asparagus (fresh or defrosted)
- 4-5 dried tomatoes in oil
- 1 shortcrust pastry

RECIPE

1. If the asparagus is fresh, pre-cook it for about ten minutes in boiling water. If they are defrosted, you can use them as they are.
2. Preheat the oven to 180°C.

3. In a blender, blend the silken tofu, malted yeast, chickpea flour and kala namak until the mixture is smooth.
4. Cut out discs of pastry the size of your tartlet tins.
5. Line the moulds with the pastry. Add 2 tablespoons of quiche mixture to the base of the tart. Then place two asparagus spears cut to the right length, a slice of Jeanne and a few pieces of dried tomato.
6. Bake for 20-25 minutes at 180°C or until golden brown. Eat cold or hot.

- Recipe by Aude @thegreenquest -