Ingredients
Egg Mixture
- 1 cup yellow mung beans (soaked overnight)
- 1 cup plant-based milk or vegan creamer
- 1/2 cup aquafaba (aquafaba is the liquid from a can of chickpeas)
- 1/4 cup pumpkin seeds (or sunflower seeds)
- 4 tablespoons nutritional yeast
- 1 tablespoon Braggs liquid aminos (alternatively use coconut aminos or soy sauce)
- 1 teaspoon baking powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1 teaspoon salt or black salt
Vegetable Suggestions
- 1 onion (1 cup diced; ~150g)
- 1 cup mushrooms (roughly chopped; ~100g)
- 3 cloves garlic (minced; or 1 tbsp of pre-minced garlic)
- 1 cup broccoli (roughly chopped into small pieces)
- 1/2 cup frozen spinach ~ 85 grams (alternatively, use 1 cup of fresh spinach)
- 2 tablespoons sun-dried tomatoes (chopped)
Crust
- 1 10-inch graham cracker crust (check label for plant-based ingredients; alternatively, make a crustless quiche or use a plant-based regular crust. See post for more info on crusts.)
Instructions
- Soak: Soak mung beans overnight or for at least 6 hours until they have expanded.
- Blend: Rinse the soaked mung beans and place them in a blender or food processor. Add the remaining ingredients from the egg mixture list. Blend until smooth and creamy. Set aside.
- Sauté: Heat a tablespoon of olive oil over medium heat in a skillet. Add onions, garlic, and mushrooms. Add a pinch of salt and sauté them until onions are translucent and mushrooms have reduced in size, about 5 minutes. Have a cup of water or broth to add a tablespoon at a time if they begin to stick.
- Preheat: While sautéing the vegetables, preheat the oven to 375°F (190°C).
- Sauté: Add broccoli and sun-dried tomatoes. Sauté for about 7-8 minutes until broccoli is al dente. It will cook more in the oven.
- Add the spinach: Add the spinach and cook until it is wilted and mixed throughout. Turn off the heat.
- Pour and Mix: Pour the mung bean mixture into the pan with the cooked vegetable mixture. Mix until incorporated.
- Pour: Pour the mixture into the pie crust. Smooth out the top.
- Bake: Bake for 45-55 minutes until the quiche is set and the top is golden.
- Cool: Let the quiche cool briefly before slicing and serving.
Notes
Nutritional information is only an estimate. Use a nutritional app like Cronometer to get information on the exact ingredients and amounts you are using.
I have a wide range for baking time. Ovens have different temperature ranges, and cooking times can be influenced by the altitude at which you are located. As a resident of the Colorado mountains, it typically takes around 55 minutes to cook this quiche fully. Watch your quiche closely as it approaches the 45-minute mark, and adjust your cooking time accordingly. If you're cooking for longer, cover loosely with aluminum foil so it does not brown too much.
A can of chickpeas contains more than 1/2 cup of aquafaba. Keep the remaining aquafaba for another recipe or discard it.
Use a thicker plant-based milk like oat milk or a vegan creamer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Brunch, Dinner, Lunch
- Method: Oven
- Cuisine: American, French-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1/8 of a slice
- Calories: 146
- Sugar: 5
- Sodium: 224
- Fat: 2
- Saturated Fat: 0.3
- Carbohydrates: 24
- Fiber: 6
- Protein: 10
- Cholesterol: 0 mg
