Serves 1
Directions
- 1Smash the boiled potatoes in a bowl.
- 2Press the smashed potatoes into a baking pan to form a shell.
- 3Pre-bake the potato shell for 15 minutes.
- 4Drain the soaked mung beans.
- 5Add the drained mung beans to a blender.
- 6Add soy milk or plant milk of choice to the blender.
- 7Add tapioca starch to the blender.
- 8Add Kala namak to the blender.
- 9Add turmeric to the blender.
- 10Add garlic powder to the blender.
- 11Add nutritional yeast to the blender.
- 12Blend all ingredients for the mung bean egg mixture until smooth.
- 13Add blanched spinach into the pre-baked potato shell.
- 14Add caramelized onions and mushrooms on top of the spinach.
- 15Peel the rainbow carrots into thin strips.
- 16Arrange the carrot strips in a spiral pattern on top of the filling to create a rose design.
- 17Pour the mung bean egg mixture over the filling and carrots.
- 18Bake the quiche in the oven.
- 19Remove the quiche from the oven.
- 20Invert the quiche onto a plate.
- 21Garnish the quiche with chopped chives.
- 22Slice and serve the quiche.
Ingredients
- potatoes
- 1 cup dry split mung beans
- 1 cup soy milk or plant milk of choice
- 1.25 tbsp tapioca starch
- 1 tsp Kala namak
- 0.5 tsp turmeric
- 0.5 tsp garlic powder
- 1 tsp nutritional yeast
- blanched spinach
- caramelized onions
- mushrooms
- rainbow carrots
Equipment
potbowlsmall cupbaking panblenderstrainerpanwooden spoonvegetable peelerknifeplate
Tips
- This quiche is naturally Gluten Free & High Protein.
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