Try This Easy Egg-Free Quiche
Low on eggs? Or just want to try a new healthy recipe? This quiche will please egg-lovers and vegans alike. Read on to see how chickpea flour can be baked with fresh veggies to create a fluffy, egg-like quiche that’s perfect to fuel weekday mornings or for a luxurious Sunday brunch.
- 5 ounces shiitake mushrooms
- 1/2 bunch asparagus, chopped
- 1 tablespoon coconut aminos (or soy sauce)
- 1 cup chickpea flour
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup unsweetened non-dairy milk
- 1 tablespoon chives, chopped
- Preheat the oven to 350 F. Line and prepare an 8-inch pie tin with parchment paper.
- 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 two to three minutes. Pour the coconut aminos into the pan, then sauté for an additional five to seven 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-lined pan 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 five to 10 minutes, then slice and serve as desired. Store leftovers in the fridge for up to five days.