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.