Mini Plant Based Quiches
This easy crustless vegan quiche is packed with plant-based protein and full of flavor—perfect for breakfast, brunch, or even a quick weeknight dinner. Made with whole food ingredients like moong dal, fresh greens, and savory spices, it’s completely oil-free and naturally gluten-free. Just mix, pour, and bake—no crust, no fuss. Enjoy it warm out of the oven or chilled straight from the fridge
Ingredients
- 1 onion diced
- 2 cups collard greens chopped small
- 1 russet potato peeled, diced
- 1 cup cherry tomatoes quartered
- 1 tsp dill weed
"Egg" Mixture
- ¾ cup uncooked moong dal soaked overnight or at least 6 hours and then drain off water before using
- ⅓ cup soy milk unsweetened, or plant based milk of choice
- ⅓ cup aquafaba liquid from a can of garbanzo beans
- 2 tbsp nutritional yeast
- 1 tsp onion powder
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp turmeric
- 1 tbsp tamari low sodium
- ½ tsp black salt
- ½ tsp cracked pepper
Instructions
- Preheat oven to 350°F
- Sauté the onions for a few minutes.
- Add the collards and potatoes and cook for at least 5 minutes using a tablespoon of water at a time to keep it from sticking. Cover with a lid.
"Egg Mixture"
- Add the "egg" ingredients to a blender and blend until smooth.
- Pour mixture into the pan with the onions, collards and potatoes along with the quartered tomatoes and dill weed and stir well.
- Spoon mixture into a silicone muffin pan or cupcake paper lined cupcake pan filling each cup up to the top of the pan.
- Bake for 35 minutes.
- Let cool for 10 minutes before removing the quiches from the muffing pan.
- Store in an airtight container for up to a week.
Nutrition
Calories: 115kcalCarbohydrates: 21gProtein: 8gFat: 1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.05gSodium: 200mgPotassium: 253mgFiber: 4gSugar: 2gVitamin A: 620IUVitamin C: 11mgCalcium: 75mgIron: 1mg
These will be perfect to pack in my lunch!
creative and delicious
Would it be possible to substitute flax eggs for the aquafaba? I don’t buy canned beans and homemade chickpeas don’t produce the liquid equivalent to mass produced.
Hmmmm, not sure if it will work but it is worth a shot.
I’m not sure if my husband will like the collard greens. I try to use as many greens as possible (and beans, etc.), as I have osteoporosis. And I do know collard greens are best for me – I try to use… But, do you think spinach will work, and about how much? I know I can experiment, but hate to waste food!
Thanks!
I would try three cups of frozen chopped spinach. You might have to pour off a bit of the liquid before stirring in the “egg” mixture. Spinach has a lot more water.
Thanks much for your reply. I tried with collard greens after all, and he likes, NOT telling him they are collards! Can these be frozen?
I haven’t done it but I think they would do great.
What is moong dal?
Moon dal is split yellow mung beans or yellow lentils