As I stood in my kitchen, the warm scent of caramelized onions mingling with earthy mushrooms filled the air, drawing me back to comforting family meals. Today, I’m thrilled to share my Vegan Potato Crust Mung Bean Quiche, a delightful twist on a classic dish that is not only gluten-free but also bursting with vibrant colors and flavors. The crispy potato crust serves as the perfect base, while the mung bean “egg” mixture offers a protein boost, making this recipe a fantastic choice for everyone at the table. Plus, it’s a breeze to prepare, ensuring you spend less time in the kitchen and more time enjoying the company of loved ones. Curious about how to bring this deliciousness to your own table? Let’s dive into the recipe together!
Why is Potato Crust Quiche a Must-Try?
Unique twist: This Vegan Potato Crust Mung Bean Quiche takes traditional quiche to new heights with a crispy and gluten-free base that everyone will love. Flavor-packed filling: Each slice bursts with savory notes from caramelized onions, mushrooms, and vibrant spinach, making it utterly scrumptious. Easy to customize: Feel free to swap in your favorite veggies or even add legumes like chickpeas to amp up the protein. Perfect for sharing: Whether it’s brunch, lunch, or a cozy dinner, this dish is sure to impress family and friends alike. Serve it alongside a refreshing side salad or Garlic Butter Potatoes for a complete meal that everyone will rave about!
Potato Crust Mung Bean Quiche Ingredients
For the Potato Crust
• Potatoes (1.5 – 2 pounds) – Provides the base crust for the quiche; experiment with different potato varieties for unique flavors.
• Avocado Oil Spray – Used for greasing the baking dish; olive oil can also be an alternative.
• Salt and Pepper – Essential for seasoning, enhancing the overall flavor of the crust.
For the Filling
• Carrots (1 orange, 1 yellow, 1 purple) – Adds color and sweetness; substitute with regular carrots if rainbow varieties are unavailable.
• Fresh Spinach (1 bunch) – Offers freshness and nutrients; any leafy green like kale or swiss chard can work as an alternative.
• Sweet Onion (1/2, thinly sliced) – Contributes sweetness when caramelized; shallots can be swapped for a different flavor profile.
• Mushrooms (8 oz, shiitake, oyster, cremini) – Adds umami depth; feel free to use any mushrooms based on preference or availability.
• Soy Sauce (1 tablespoon) & Coconut Amino (1/2 tablespoon) – Enhances flavor; tamari can be used for a gluten-free option.
• Oregano (1/2 teaspoon) – Provides herbal notes; substitute with Italian seasoning if preferred.
For the Mung Bean “Egg”
• Split Mung Bean (1 cup, soaked overnight) – Base for the vegan egg mixture; no direct substitute, but blended tofu can provide a similar texture.
• Soy Milk or Plant Milk (1 cup) – Adds moisture; any unsweetened plant milk can be used as a substitute.
• Tapioca Starch (1 1/4 tablespoons) – Provides creaminess and helps bind; cornstarch can be a substitute.
• Kala Namak (1 teaspoon) – Adds an eggy flavor; regular salt can work but will lack the distinctive taste.
• Nutritional Yeast (1 teaspoon) – Provides a cheesy flavor; this ingredient is optional for those who prefer less cheesiness.
• Garlic Powder (1/2 teaspoon) – Enhances flavor; fresh minced garlic can be used instead.
• Turmeric (1/2 teaspoon) – Provides color and a subtle flavor; can be omitted if desired, but it enhances appearance.
This Potato Crust Mung Bean Quiche Vegan recipe is the perfect blend of health and deliciousness, loaded with vibrant ingredients that everyone can enjoy!
Step‑by‑Step Instructions for Potato Crust Mung Bean Quiche Vegan
Step 1: Preheat the Oven
Begin by preheating your oven to 355°F (180°C). This ensures that the heat is evenly distributed when you’re ready to bake your Potato Crust Mung Bean Quiche. While the oven heats up, you can prepare the potato crust, so everything flows smoothly.
Step 2: Boil Potatoes
Place your peeled and chopped potatoes into a large pot of salted water. Bring to a boil and cook for 25-30 minutes, or until fork-tender. Once they reach the desired texture, drain the potatoes and use a fork or potato masher to crush them into a thick paste, about ½ inch thick, and spread it evenly across the base of a greased 9-inch deep baking dish.
Step 3: Pre-Bake the Crust
Place your formed potato crust in the preheated oven and bake for 15 minutes. This step helps set the crust and gives it a slightly crispy texture, preparing it to hold the delicious filling of the Potato Crust Mung Bean Quiche.
Step 4: Blanching Spinach
In the meantime, bring a pot of water to a boil and blanch your fresh spinach for about 2 minutes. Immediately submerge the spinach in cold water to stop the cooking process, then squeeze out any excess moisture. This step keeps your quiche filling vibrant and prevents sogginess.
Step 5: Sauté Onions and Mushrooms
In a skillet, heat a tablespoon of avocado oil over medium heat. Add your sliced sweet onions and cook for about 8-10 minutes until they caramelize. Next, toss in the mushrooms and sauté for another 5-7 minutes, stirring occasionally, until they’ve lost their moisture. Season with soy sauce, coconut amino, and oregano for a flavor boost.
Step 6: Blend Mung Bean Mixture
In a blender, combine the soaked split mung beans, soy milk, tapioca starch, kala namak, nutritional yeast, garlic powder, and turmeric. Blend until smooth, achieving a creamy consistency. This mixture will serve as the egg substitute in your quiche, binding all the flavors together beautifully.
Step 7: Prepare Carrots
Using a vegetable peeler, create ribbon-like slices from your colorful carrots. These vibrant ribbons will be placed on top of the quiche. This adds not only visual appeal but also a delightful crunch to each slice of the Potato Crust Mung Bean Quiche.
Step 8: Assemble the Quiche
Once your potato crust is pre-baked, layer the blanched spinach over the crust. Then, evenly distribute the sautéed onion and mushroom mixture. Finally, pour the mung bean blend over the filling, ensuring it covers everything uniformly for optimal baking.
Step 9: Bake the Quiche
Return the assembled quiche to the oven and bake for 40-50 minutes. Look for a golden-brown top and a firm texture. A toothpick inserted into the middle should come out clean, indicating that the quiche has set properly.
Step 10: Cool and Serve
Once baked, let the quiche cool for about 10 minutes to make slicing easier. Carefully slice the Potato Crust Mung Bean Quiche Vegan and serve warm. Enjoy the incredible textures and flavors with your loved ones!
Make Ahead Options
These Potato Crust Mung Bean Quiches are perfect for meal prep enthusiasts looking to save time on busy weeknights! You can prepare the potato crust and the filling components (sautéed vegetables and mung bean mixture) up to 24 hours in advance. Simply store the components in airtight containers in the refrigerator. For best results, assemble the quiche shortly before baking to ensure the potato crust remains crispy and the filling stays fresh. When you’re ready to enjoy, just layer the blanched spinach, sautéed mixture, and mung bean blend into the crust, and bake as directed. This way, you’ll have a delicious, homemade meal with minimal hassle!
Expert Tips for Potato Crust Mung Bean Quiche
- Choose the Right Potatoes: Select starchy potatoes like russets or Yukon golds for a fluffier crust. Avoid waxy potatoes, which could lead to a gummy texture.
- Don’t Rush the Sauté: Allow the onions to caramelize fully for maximum sweetness; this step adds depth to your filling. Stir occasionally and keep an eye on them to prevent burning.
- Cool Before Slicing: Let the quiche cool for 10 minutes after baking. This prevents it from falling apart when slicing and allows flavors to meld beautifully.
- Customize Your Fillings: Feel free to swap out veggies or add in legumes to enhance protein. Just ensure that all ingredients are well-drained to avoid a soggy quiche.
- Check for Doneness: A toothpick inserted should come out clean. If it’s still wet, give it a bit more time in the oven to achieve that firm and satisfying texture.
- Store Properly: Leftovers should be kept in an airtight container for up to 4 days. Reheat in the oven for the best taste—this keeps your Potato Crust Mung Bean Quiche Vegan crispy and delicious!
What to Serve with Potato Crust Mung Bean Quiche?
The vibrant flavors and textures of this delightful quiche can be beautifully complemented by several sides and beverages.
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Mixed Green Salad: A fresh salad with crisp greens and a zesty dressing balances the creaminess of the quiche, enhancing your meal.
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Roasted Vegetables: Seasonal roasted veggies add a delicious depth and earthy sweetness that pairs perfectly with the savory quiche filling.
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Herb-Infused Quinoa: This nutty side dish brings a lightness that complements the quiche’s richness. Toss in some fresh herbs for a fragrant touch.
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Saucy Tomato Salsa: A bright and tangy tomato salsa provides a refreshing contrast to the flavors of the quiche, adding bursts of freshness with every bite.
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Herbal Tea or Lemonade: A calming chamomile tea or refreshing lemonade adds a light, soothing drink option that pairs delightfully with the meal.
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Vegan Garlic Bread: Crispy garlic bread offers a wonderful contrast in texture along with its savory flavor, making this pairing a comforting classic.
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Fruit Tart for Dessert: A light, fruity dessert like a vegan fruit tart brings just the right amount of sweetness to round out the meal while remaining delightful and refreshing.
These pairing ideas will elevate your dining experience, ensuring that each bite of your Potato Crust Mung Bean Quiche is a memorable one.
Potato Crust Mung Bean Quiche Variations
Feel free to play around with this recipe and tailor it to your taste preferences!
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Vegetable Swap: Replace the spinach with kale or swiss chard for a different flavor profile. These greens maintain the nutritional benefits while adding unique textures.
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Herb Infusion: Add fresh herbs like basil or dill instead of oregano for a bright and fragrant twist. Fresh herbs elevate the dish, making every bite burst with flavor.
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Spicy Kick: Stir in some diced jalapeños or crushed red pepper flakes into the filling for a delightful heat. This variation brings a new level of excitement and warmth to your quiche.
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Nutty Flavor: Incorporate cooked quinoa or wild rice into the filling for added texture and nutrients. It’s a great way to boost the dish’s protein content while keeping it hearty and satisfying.
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Cheesy Addition: For a non-vegan option, sprinkle grated cheese on top of the quiche before baking. Cheddar or feta adds a wonderful creaminess and enhances the overall flavor experience.
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Mushroom Medley: Experiment with different mushrooms like portobello or chanterelles to enhance the umami flavor. This can create a more robust and earthy filling that will delight any palate.
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Creamy Variation: Blend silken tofu into the mung bean mixture for an even creamier texture. This also adds protein while ensuring a luscious finish.
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Zesty Twist: Drizzle some lemon juice over the quiche just before serving for a refreshing burst of flavor. This enhances the dish and adds a light touch that pairs beautifully with the earthiness of the mushrooms.
Whether you’re enjoying the quiche straight from the oven or alongside a vibrant salad, these variations are designed to inspire your creativity in the kitchen. For a delicious side, try serving it with Garlic Butter Potatoes or for a heartier meal, pair it with Garlic Herb Roasted Potatoes.
How to Store and Freeze Potato Crust Mung Bean Quiche
Fridge: Keep leftovers in an airtight container for up to 4 days. This ensures the flavors remain vibrant while preventing spoilage.
Freezer: For longer storage, freeze slices wrapped tightly in plastic wrap and then aluminum foil. They’ll stay fresh for up to 3 months.
Reheating: Thaw frozen quiche in the fridge overnight. Reheat in the oven at 350°F (175°C) for about 20 minutes, maintaining that delightful crispiness of your Potato Crust Mung Bean Quiche.
Serving Suggestions: Enjoy warm or at room temperature, making it perfect for meals on-the-go or as part of a picnic spread.
Potato Crust Mung Bean Quiche Vegan Recipe FAQs
How do I choose the right potatoes for the crust?
Absolutely! For a tasty potato crust, select starchy varieties like russets or Yukon golds. These potatoes create a fluffier texture, while waxy options like red or new potatoes may yield a gummy crust. Avoid dark spots on the potatoes, which could indicate spoilage.
What’s the best way to store leftovers?
Very simple! Place any leftovers in an airtight container in the fridge for up to 4 days. When you’re ready to enjoy more of your delicious Potato Crust Mung Bean Quiche Vegan, simply reheat it in the oven; this helps maintain that wonderful crispiness of the crust.
Can I freeze the quiche for later?
Absolutely! To freeze, wrap individual slices tightly in plastic wrap, then wrap them again in aluminum foil. This protects against freezer burn and keeps your quiche fresh for up to 3 months. When you’re ready to eat, just thaw it in the fridge overnight.
What should I do if my mung bean mixture is too thick?
If you find your mung bean mixture is too thick, don’t worry! Simply blend in a little more plant milk, a tablespoon at a time, until you achieve a smooth, pourable consistency. This will ensure that your quiche sets perfectly and is creamy throughout.
Is this quiche suitable for those with gluten allergies?
Yes, indeed! The Potato Crust Mung Bean Quiche Vegan is completely gluten-free due to its potato base. However, when using soy sauce, make sure to choose a gluten-free version like tamari or coconut aminos to keep it safe for anyone with gluten sensitivities.
How can I prevent my quiche from being soggy?
For a perfect texture, make sure to drain any excess moisture from your sautéed vegetables before adding them to the quiche. Also, pre-baking the potato crust is essential—this step helps create a solid foundation and wards off sogginess, allowing all those lovely flavors to shine bright.
Potato Crust Mung Bean Quiche Vegan: A Wholesome Delight
Ingredients
Equipment
Method
- Preheat your oven to 355°F (180°C).
- Place your peeled and chopped potatoes into a large pot of salted water. Bring to a boil and cook for 25-30 minutes, or until fork-tender. Drain the potatoes and crush them into a thick paste, and spread it evenly across the base of a greased 9-inch deep baking dish.
- Place your formed potato crust in the preheated oven and bake for 15 minutes.
- Blanch your fresh spinach for about 2 minutes. Immediately submerge the spinach in cold water to stop the cooking process, then squeeze out any excess moisture.
- In a skillet, heat a tablespoon of avocado oil over medium heat. Add your sliced sweet onions and cook until caramelized. Then, toss in the mushrooms and sauté until they've lost their moisture. Season with soy sauce, coconut amino, and oregano.
- In a blender, combine the soaked split mung beans, soy milk, tapioca starch, kala namak, nutritional yeast, garlic powder, and turmeric. Blend until smooth.
- Using a vegetable peeler, create ribbon-like slices from your colorful carrots.
- Once your potato crust is pre-baked, layer the blanched spinach over the crust. Then, evenly distribute the sautéed onion and mushroom mixture. Finally, pour the mung bean blend over the filling.
- Return the assembled quiche to the oven and bake for 40-50 minutes.
- Let the quiche cool for about 10 minutes before slicing and serve warm.
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