Asparagus Mushroom Quiche
This hearty, fluffy Vegan Asparagus & Mushroom Quiche is bursting with fresh spring flavors. Its eggy texture will amaze you, proving that delicious quiche can be made entirely from plants. This recipe is also gluten-free and oil-free, making it a perfect healthy and satisfying meal for any time of day.
Instructions
- 1
Preheat the oven to 350F (175C). Line an 8-inch pie tin with the 3-ingredient pie crust (1 batch).
- 2
Add water (2 tbsp) to a medium nonstick pan over medium-high heat. Sauté the asparagus (170 g) and cremini mushrooms (140 g) for 2 to 3 minutes. Pour in the low-sodium tamari (1 tbsp) and continue to sauté for an additional 5 to 7 minutes, until no liquid remains.
- 3
While vegetables cook, whisk chickpea flour (115 g), nutritional yeast (22 g), garlic powder (1 tsp), ground turmeric (0.5 tsp), baking powder (0.5 tsp), and sea salt (0.5 tsp) in a large bowl. Pour in non-dairy milk (135 ml) and mix until smooth. Fold in the cooked vegetables and chives (1 tbsp).
- 4
Pour the quiche mixture into the crust and smooth the top. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Let cool for 5 to 10 minutes before slicing. Store leftovers in the fridge for up to one week.
Nutrition Facts
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