Oil-Free WFPB Crustless Vegetable Quiche
Oil‑Free WFPB crustless vegetable quiche made with a silky mung‑bean egg mix — a light, protein‑rich bake packed with tender seasonal veggies, herbs, and a golden, custard‑like finish. Perfect for breakfast, meal prep, or a nourishing savoury slice.
Ingredients
Liquid base
- 2 cups mung bean egg mix
- ¼ cup unsweetened plant milk soy or almond work best to thin the batter slightly
- 2 tbsp nutritional yeast for extra cheesy flavour
- ½ tsp baking powder helps the quiche rise and achieve a light texture
vegetable mix
- 1 small brown onion diced
- 2 cloves garlic minced
- 1 cup button mushrooms sliced
- 2 cups fresh spinach chopped
- ½ cup cherry tomatoes halved
- 1 tbsp lemon or water for sauting
Instructions
- Preheat your oven to 180°C (350°F). Line an 8-inch or 9-inch pie dish or springform pan with parchment paper to prevent sticking without oil.
- Heat a non-stick skillet over medium heat. Add the onion, garlic, and mushrooms, splash-sautéing with a tablespoon of water or lemon juice as needed to prevent sticking. Sauté for 5–6 minutes until soft and the mushrooms release their moisture. Stir in the chopped spinach until wilted. Remove from heat.
- In a bowl, whisk together the prepared mung bean egg mix, plant milk, additional nutritional yeast, and baking powder until well combined.
- Fold the sautéed vegetable mix into the mung bean liquid mix. Pour the entire mixture into your parchment-lined baking dish. Top with the halved cherry tomatoes (cut-side up) for visual appeal.
- Bake for 35 to 40 minutes, or until the centre is firm to the touch and the edges are lightly golden.
- Allow the quiche to cool in the pan for at least 15–20 minutes before slicing. This resting time is essential for the mung bean custard to fully set.
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