Mini Plant Based Quiches

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 35

Servings:

Calories: 115kcal

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

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Equipment

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.

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Nutrition