Roasted Mushroom and Asparagus Quiche
By Bolthouse Farms

Bolthouse Farms Unsweetened Plant Protein Milk is the perfect addition to this savory Roasted Mushroom and Asparagus Quiche recipe.


  1. Preheat oven to 425℉.
  2. 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.
  3. 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. 
  4. Reduce oven temperature to 350℉. Pour chickpea mixture into a pie dish or 9” ovenproof skillet and bake until set, 20-25 minutes.


  • 4 ouncesmushrooms, thinly sliced 
  • ½ bunch asparagus, trimmed and cut into 2” pieces
  • 2 tablespoons preferred high-heat oil
  • 1 teaspoon fine sea salt, divided
  • 1 cup chickpea flour
  • ¼ cup nutritional yeast flakes
  • ½ teaspoon turmeric
  • ¼ teaspoon black pepper
  • 1 cup BolthouseFarms Unsweetened Plant Protein Milk 
  • Prep: 10min
  • Cook: 35min
READY IN: 45min