Bolthouse FarmsⓇ Unsweetened Plant Protein Milk is the perfect addition to this savory Roasted Mushroom and Asparagus Quiche recipe.
Preheat oven to 425℉.
On a baking sheet toss together mushrooms, asparagus, oil, and ½ teaspoon salt and spread out in a single layer. Roast until asparagus is tender and everything is lightly browned, about 10 minutes. Set aside.
In a medium bowl whisktogether chickpea flour, nutritional yeast, ½ teaspoon salt, turmeric, pepper, and milk. In a medium saucepan bring 1½ cups water to a boil and whisk in chickpea mixture. Bring to a gentle simmer and cook, whisking constantly, until thickened, about 3 minutes. Stir in mushrooms and asparagus.
Reduce oven temperature to 350℉. Pour chickpea mixture into a pie dish or 9” ovenproof skillet and bake until set, 20-25 minutes.