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Vegan Asparagus Quiche - Crustless
Course
Breakfast, Main Course
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
slices
Author
Melissa
Ingredients
1 ½
cups
garbanzo flour
2
tablespoon
nutritional yeast
1
teaspoon
salt
3
tbsp
olive oil
1 ½
cup
water
15-20
asparagus spears
Thin spears are best.
2
garlic cloves, minced
2-3
tablespoon
vegan parmesan, link below
Instructions
Pre heat oven to 350 degrees and lightly grease a 9 inch pie plate. Set aside.
Sift garbanzo flour into a bowl. Add nutritional yeast, salt and pepper. Whisk to incorporate.
Add oil, water and garlic, whisking to remove lumps. Set batter aside.
Prepare asparagus by washing and removing the woody ends. Chop into bite sized pieces.
Transfer asparagus to prepared pie plate and spread in an even layer.
Whisk batter again and pour over asparagus in an even layer. Jiggle the plate to even it out. Sprinkle with vegan parmesan.
Bake for 30-35 minutes or until middle is set and no longer liquid. Broil for a few minutes to brown top, if desired.
8. Allow to cool briefly and serve.
Notes
Vegan Parmesan