This vegan Vegetable Quiche is a classic savory breakfast dish that requires no eggs. It’s made with mung beans, a plant protein powerhouse in a tiny package. Just blend, layer, and bake and you're ready to eat.
Ready in 60 minutes | Makes 8 slices
3/4 cups dry split mung beans
1 cup + 2 Tbsp water or unsweetened plant milk of choice
2 Tbsp nutritional yeast
1 Tbsp tapioca starch
1 tsp chia seeds
1 1/2 tsp Indian black salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground turmeric
1/2 smoked paprika
1 tsp baking powder
1/4 cup diced onion
1 bell pepper diced, any variety
1 cup chopped vegetables of choice, we used spinach
1/2 cup shredded vegan cheese of choice
1 vegan pie crust shell
Rinse mung beans thoroughly and add to a bowl. Add to a large bowl, cover with water and allow to soak for 30 minutes.
Preheat oven to 375 degrees F.
Drain mung beans and add to a blender along with water, all spices, tapioca starch, chia seeds, and baking powder. Blend for 30-60 seconds until a smooth batter forms.
Place your vegan pie shell into a standard pie pan. Pour about 1/3 of the quiche batter into the pie shell then top with about 1/3 each of the diced onions, diced peppers, chopped vegetables, and shredded vegan cheese. Continue this process with alternating layers of quiche batter, vegetable and vegan cheese until all of your ingredients are gone. You may need to gently shake your pie pan during the layering process to help all of the ingredients to settle and remove any excess air pockets.
Bake for 45 minutes until the crust has a golden brown color and the filling is set in the center. Allow to cool for 15 minutes before serving and enjoy!
Black salt, also known as or kala namak, is an Indian volcanic rock salt. It is commonly used in vegan dishes to provide an egg-like flavor due to the significant presence of naturally-occurring sulfur in the salt. It can be purchased in Indian markets or online here and here.