Vegan Crustless Quiche

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 40

Servings:

Calories: 185kcal

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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Equipment

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