Ingredients
The following ingredients have 5 Servings
- 1 batch 3-Ingredient Pie Crust, pre-baked (or sub other crust)
- 5 ounces (140 g) cremini mushrooms, sliced
- 6 ounces (170 g) asparagus, chopped; about 1/2 bunch
- 1 tablespoon low-sodium tamari
- 1 cup (115 g) chickpea/garbanzo flour
- 1/4 cup (22 g) nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup (135 ml) non-dairy milk
- 1 tablespoon chives, chopped
Instruction
- Preheat the oven to 350F. Line and prepare an 8″ pie tin with the 3 Ingredient Pie Crust, or use another store-bought or homemade version of your choice.
- Add 2 tablespoons of water to a medium nonstick pan over medium-high heat (or use 1 tablespoon of cooking oil). Add the asparagus and mushrooms, then sauté for 2 to 3 minutes. Pour the tamari into the pan, then sauté for an additional 5 to 7 minutes, until the mushrooms are cooked down and no liquid remains in the pan.
- Prepare the quiche filling while the vegetables are cooking. Whisk the chickpea flour, nutritional yeast, garlic powder, turmeric, baking powder, and salt together in a large bowl until well-combined. Pour in the milk and mix well, until no clumps remain. Finally, fold in the cooked asparagus and mushrooms once they are finished cooking.
- Pour the quiche mixture into the pre-baked pie crust and smooth the top out with a spatula. Bake in the oven for 30 to 35 minutes, until a toothpick comes cleanly out of the center. Let the quiche cool for 5 to 10 minutes, then slice and serve as desired. Store leftovers in the fridge for up to one week.
