Make this eggless Potato Crust Vegan Quiche for your next weekend breakfast or brunch! Soft, savoury and remarkably eggy, it’s filling and incredibly easy to make. Made with mung beans, it’s a delicious high-protein, high-fibre meal that’s perfect for meal prep!

Jump to Recipe Jump to Video Print Recipe

Watch how to make this Potato Crust Vegan Quiche over on my YouTube channel! And don’t forget to subscribe while you’re at it 😉

Ingredients & Inspiration

I’ll be honest: I never really ate many quiches much growing up. No one in my family ever made them, and on top of that, I didn’t really like eggs (because unknown to me my entire childhood I had a mild allergy to eggs). Now as an adult who still doesn’t eat eggs, I feel like I actually really missed out on such a delicious thing!

I mean, a fluffy, custardy egg filling with cheese, veggies (sometimes ham or bacon), in a flaky crust? Yum. So I’ve decided to take my knowledge on how to make plant-based eggs (Tofu Scramble, Vegan Omelette) and try my hand at a quiche.

And let me TELL YOU. This Potato Crust Vegan Quiche is a winner. Mung beans are the unsung hero of plant-based egg making! The texture they create is soft, bouncy, fluffy, and with the right spices and seasonings, can be made to taste very eggy. Not to mention, mung beans are very high in protein and fibre and are generally just so good for you.

I think you’ll love that the ingredients are really budget-friendly, accessible, and chances are you have many of them already!

Custardy ‘Egg’ Filling

¾ cup split yellow mung beans (moong dal)
2 cups soy milk (sub plant milk of choice)
1 tsp black salt (kala namak)
3 tbsp nutritional yeast
½ tsp garlic powder
½ tsp onion powder
A few grinds black pepper
Heaping ¼ tsp turmeric
3 tbsp mirin

Everything Else

1½ lbs. mini potatoes, or Yukon gold potatoes
1 to 2 tbsp olive oil
6 spring onions, thinly sliced
3 cups chopped mushrooms (sub veg of choice)
3 to 4 tbsp tapioca starch (or plain flour, gf if needed)
1 tsp dried oregano
¼ tsp nutmeg
Salt and pepper
1 cup vegan shredded cheese
Parsley to garnish

How to Make Vegan Quiche

Making a Potato Crust Vegan Quiche is actually way less complicated than you think! The prep steps are uncomplicated, as they’re mostly just chopping and cooking veggies.

Rinse the mung beans, transfer to a large heat-safe bowl and pour boiling water over top to cover by at least 2 inches. Let soak for 30 minutes.
Add the potatoes and enough water to cover them by 1 inch. Bring to a boil, then add 1 ½ tbsp salt. Reduce heat to medium and cook at a medium boil until the potatoes are fork-tender, about 20-30 minutes, depending on the size of the potatoes. Drain well and set aside.
Preheat oven to 375F and lightly oil/butter a quiche/tart pan.
To make the filling, heat the oil in a large saucepan over medium-high heat. Add the green onion and sauté for 3 to 5 minutes until softened and browned. Add the mushrooms, oregano, nutmeg, salt and pepper, and cook a further 5 minutes. Stir through the tapioca starch, turn the heat off and cook 1 minute further.
Strain the mung beans and transfer to a blender. Add the soy milk, mirin, nutritional yeast and spices and blend until smooth. Pour into the veggie mixture and mix until combined. Set aside.
Make the potato pie crust: Add the cooked potatoes to the greased tart or pie pan in a single layer, and sprinkle with ¼ tsp salt. Use the bottom of a glass or measuring cup to press the potatoes firmly into the bottom and about 1 inch up the sides of the pan, closing any gaps to form a complete crust. You can also blitz the potatoes in a food processor to be faster and spread the partially mashed potatoes into the pan.
In a bowl stir the cooked veggies and cheese into the quiche filling. Pour the quiche filling over the potato crust, smooth into an even layer and disperse the veggies throughout if needed, and bake for 35 to 40 minutes minutes, until the quiche is set (doesn’t jiggle when you shake it).
Let cool for at least 20 minutes before slicing and serving. Garnish with fresh parsley and enjoy!

Tip:

Switch up the veggies for a different flavour! Try bell peppers, broccoli, caramelized onions, asparagus, or leeks.

Love this recipe? I’d really appreciate if you gave me a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below! Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!

Janelle Carss