A tasty plant-based quiche comprised of sautéed mushrooms, onions, greens, tomatoes, and cheese all nestled in a smooth vegan egg batter made of mung beans.
Place the unbaked pie shell in a pie dish or tart pan and place on a baking sheet. Line the crust with a piece of parchment paper and fill with pie weights or baking beans.*
Bake the pie crust for 12 minutes. Remove the pie shell from the oven; remove the pie weights or baking beans and parchment paper, then prick the bottom of the pie crust with a fork. Return the pie pan to the oven; bake for 8 more minutes, until the edges are golden. Remove the pie pan from oven and set aside.
Reduce the oven temperature to 325° F.
Meanwhile, sauté the onions, mushrooms, and greens over medium heat until the onions are translucent and mushrooms are dry, about 6-8 minutes. Stir in the garlic, dill, nutmeg, pepper flakes, and pepper. Remove from heat.
In a bowl, whisk together the Vegan Egg Batter, nutritional yeast, and milk. Set aside.
Spoon the onion-mushroom-greens mixture evenly over the baked pie shell. Top with tomatoes, sun-dried tomatoes, and cheese, if using. Pour the liquid vegan egg mixture evenly over the vegetables and tomatoes.
Bake at 325°F for 55-65 minutes, until the center is set.*** To prevent the crust from getting too dark, cover the pie crust with a shield (or aluminum foil). The type of pie pan used will determine how long it will take to bake - it will take less time to bake a shallow tart versus a deep-dish pie.
Allow the quiche to cool for at least 30 minutes before slicing and serving. However, like most quiche, it is best to cool completely and allow the quiche to rest in the refrigerator overnight.
To reheat, place the entire quiche on a baking sheet in a preheated oven at 325°F for 15-20 minutes, until heated through.
Notes
* Pie weights are used to prevent an unbaked pie crust from puffing out and sliding down as it bakes. Baking beans are an inexpensive version of pie weights. I use black beans but you can use anything you have on hand. Please note that once the beans are used as pie weights, you should not try to cook and eat them. They will be very hard and will likely to break your teeth. Instead, allow them to cool completely and store them in a plastic bag or container for later use.** For the vegan cheese, I used Follow Your Heart parmesan-style shreds or Violife parmesan; but you can use any cheese you have or omit.*** The time depends on what type of pan you use, as well as your oven. Glass pie pans take longer to cook while metal tins tend to cook faster. A shallow tart pan may take less time than a traditional glass pie plate. This can be served chilled, at room temperature, or heated. It depends on your personal preference.
Keyword breakfast, brunch, luck, lucky mushrooms, mung bean, mushrooms, new years tradition, plant-based, quiche, tomato, vegan, vegan egg batter