Vegan Potato Crust Quiche (Gluten-Free)
A quiche with a crust made entirely of potatoes, no pastry and no eggs. The filling is mushroom, leek and spinach, set with a blended mung bean mix, and one slice carries 21 g of protein.
Servings
Ingredients
Potato Crust
- 3 lb potatoes
- 1 tbsp olive oil
Filling
- 10½ oz button mushrooms finely sliced
- 1 leek white and light green parts only, halved lengthwise and thinly sliced into half-moons
- 1 tbsp olive oil
- 5 garlic cloves peeled and minced
- ½ tsp sea salt flakes
- 1 tsp dried thyme
- 3 cups baby spinach
Mung Bean Egg Mix
- 1 cup dried split mung beans
- 1¼ cups soy milk
- ½ tsp ground turmeric
- ½ tsp ground black pepper
- ⅓ cup nutritional yeast
- 1 tbsp tapioca flour
- 1 tsp kala namak or swap for 1/2 of sea salt flakes - see notes
- 1 tbsp Dijon mustard
Instructions
- Soak the mung beans: Place the mung beans in a fine-mesh sieve and rinse thoroughly. Transfer to a large bowl, cover generously with water, and soak for 4 hours or overnight in the refrigerator. Drain and rinse thoroughly.
- Prepare the potatoes: Add the potatoes to a large pot of cold salted water. Bring to a gentle boil and cook for about 25 minutes, until tender when pierced with a fork. Drain and allow to cool down.
- Preheat the oven to 430°F (220°C), convection/fan on.
- Shape and bake the potato crust: Lightly brush a 10-inch (25 cm) springform cake pan with olive oil. Place the cooled potatoes in the pan. Using the bottom of a clean mug, mash and press them evenly over the base and up the sides. Generously brush the surface with olive oil. Place the pan on the middle rack of the oven and bake for 25 minutes.
- Prepare the filling: Add the sliced mushrooms to a large pan over medium heat. Cover and cook for 5 minutes, until they begin to release their liquid. Add the olive oil, leek, garlic, sea salt flakes, and dried thyme. Cook for about 10 minutes, until the leek starts to caramelize. Stir in the baby spinach and cook until just wilted. Set aside.
- Prepare the mung bean egg mix: Add the soaked mung beans to a high-speed blender along with the soy milk, ground turmeric, ground black pepper, nutritional yeast, tapioca flour, and kala namak. Blend until perfectly smooth.
- Assemble and bake: Remove the potato crust from the oven and reduce the temperature to 400°F (200°C), convection / fan on. Spread the filling and mung bean mix evenly over the crust, then stir very gently to combine. Return the springform pan to the middle rack and bake for 25 minutes. Remove from the oven and allow to cool for 10 minutes, then carefully release the springform ring, slice, and enjoy.
Notes
Fan-forced / convection vs conventional ovens: Fan-forced, also called convection, uses a fan to circulate hot air, so it cooks faster and more evenly. If using a conventional oven, increase the temperature by about 35°F (20°C) and rotate the pan halfway through baking.
Kala namak: also sold as black salt or Himalayan black salt. You can find it at Indian grocers or online. It gives the quiche an eggy taste. If you're trying to lower sodium, sprinkle a pinch on the cooked slice instead of baking it, since it's more pungent.
Serving suggestion: This goes beautifully with a simple side of greens. Use any lettuce you like. I love arugula with this, dressed with a simple vinaigrette made with equal parts olive oil, Dijon mustard, and balsamic vinegar.
Leftovers: Let the quiche cool, then keep it covered in an airtight container in the refrigerator. Reheat slices in the oven or air fryer so the potato crust firms back up. It keeps in the fridge for 5 days; I do not recommend freezing.
Soy-free option: Replace the soy milk with unsweetened almond or oat milk. This will lower the protein count slightly, but be just as delicious.
Nutritional Information - Per Serving
Calories 422kcal | Carbohydrates 72g | Protein 21g | Fat 7g | Sodium 537mg | Fiber 14g | Vitamin A 91IU | Vitamin C 55mg | Calcium 158mg | Iron 6mg