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Vegan Crustless Quiche
Today I'll show you how to make a delicious Vegan Crustless Quiche that's perfect for breakfast or brunch! This recipe is egg-free, dairy-free, and loaded with tasty vegetable goodness that will make your taste buds dance. You won't miss the eggs, I promise! I'll walk you through each step of the process, from sautéing the onions and mushrooms to preparing the creamy filling, so you can create the perfect quiche every time. Whether you're a vegan or just looking to switch things up in the kitchen, this recipe is a must-try. So grab your ingredients, follow along, and let's get cooking!
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Ingredients
- 1 onion, diced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups frozen spinach , or fresh
- ¼ cup sun-dried tomatoes, diced
- 2 tsp lemon juice
- 1 lb asparagus, cut into small pieces
- 1 cup split mung beans, soaked in water overnight
- ⅔ cup soy milk, unsweetened
- ½ cup aquafaba
- ¼ cup sunflower seeds
- 4 tbsp nutritional yeast
- 1 tsp onion powder
- 1 tsp baking powder
- ½ tsp turmeric
- 1 tsp Bragg liquid aminos
- ½ tsp black salt
- ½ tsp black pepper
Instructions
- Preheat oven to 350°F.
- Sauté the onions and mushrooms for a few minutes on medium high heat.
- Add the garlic, spinach, sun-dried tomatoes and lemon juice and cook for a few minutes.
- Turn off the heat, pour the asparagus on top of the cooked veggies and cover with a lid.
- Drain and rinse the soaked, split mung beans.
- Add beans to a blender along with the remaining ingredients except for the pepper and blend until smooth.
- Add the cooked veggies and asparagus into the bottom of a lined 9 inch springform pan.
- Pour the blended mixture over the top of the veggies and tap the pan on the countertop to help the mixture settle into the cracks and sides.
- Bake for 40 minutes.
- Let cool for 10 minutes before removing the springform and serving.
- Keep in an airtight container in the fridge for up to a week.
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Nutrition info
Calories: 185kcalCarbohydrates: 28gProtein: 14gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 0.4gTrans Fat: 0.01gSodium: 283mgPotassium: 614mgFiber: 7gSugar: 5gVitamin A: 5161IUVitamin C: 11mgCalcium: 146mgIron: 4mg
3 comments
Thank you Jill and Team!! This looks delicious! I can’t wait to bake this and eat it in my breakfast rotation! I might add some curry powder to the mix for a little more flavor. 💝
Hi Jill, Is there a substitute for the Mung Beans? I can’t find it in Israel.
Thank you.
I haven’t tried any other bean, sorry