Mung Bean Egg Quiche Recipe

The No-Chicken Egg Dish You Didn’t Know You Needed

Let’s be honest, there are two kinds of people: those who’ve tried mung bean “eggs” and those who think they’ve tried everything plant-based. If you fall into the second category, we’ve got just the thing to change that.

This savory, satisfying, slightly spicy Mung Bean Egg Quiche is perfect for brunch flexing, make-ahead meal prep, or impressing that friend who thinks vegans only eat salads. It slices like a quiche, and contains zero eggs. You can thank the moong dal and kala namak for that.

---

🟡 Ingredients

• 1 C split yellow mung beans (Moong Dal Yellow)

• 1 C unsweetened soy milk (or oat milk)

• ¼ C aquafaba (or water)

• 2 tomatoes (or cherry tomatoes)

• 1 onion

• 2 serrano peppers (or jalapeño)

• 3 Tbsp nutritional yeast

• 1 tsp kala namak (black salt)

• 1 tsp black pepper

• 1 tsp baking powder

• 1 tsp paprika (optional)

• ½ tsp liquid aminos (or salt)

• ½ tsp turmeric powder

• ½ tsp garlic powder (or fresh minced garlic)

• ½ tsp onion powder (optional)

---

🟡 Equipment

• Measuring cups & spoons

• High-speed blender or food processor

• Round silicone mold

• Pan for sautéing

---

🟡 Preparation

1. Soak first, bake later: Rinse and soak your mung beans overnight, or for at least 4 hours if you’re impatient (we see you).

2. Preheat your oven to 350°F like you mean it.

3. Dice the onion, peppers, and tomatoes. Sauté the onion in water for a few minutes, then add peppers, then tomatoes. Set aside like a pro.

4. Drain and rinse your mung beans with cold water.

5. Blend the mung beans with soy milk, aquafaba, and the rest of the ingredients—excluding your sautéed veggies—until smooth and creamy.

6. Pour the blended mix into a round silicone mold. Add the veggies and give it all a gentle mix.

7. Bake for 30–40 minutes or until firm and golden-ish on top.

8. Let it cool before flipping. Patience = clean slices.

---

🟡 Tips & Tricks

• Can’t handle the heat? Skip the serranos.

• Add spinach, asparagus, or mushrooms for bonus veggie points.

• In a rush? Toss the diced veggies straight in, no sautéing required.

• No silicone mold? Use any oven-safe dish lined with parchment paper.

---

🟡 Serving Suggestions

• Slice into triangles and serve warm.

• Reheat in a microwave or keep it cozy in the oven.

• Level it up with salsa, tahini drizzle, or hot sauce.

• Serve with potatoes, toast, and a steaming cup of coffee. Brunch goals achieved.

---

🟡 Ingredient Spotlight

• Moong Dal (Yellow Split Mung Beans)
  These humble little legumes packed with fiber, folate, iron, magnesium, and potassium, moong dal is a staple in Indian kitchens, and now your fridge.

• Kala Namak (Black Salt)
  Don’t let the name fool you. Kala namak isn’t actually black, but it does deliver a bold, eggy aroma that makes this dish the real vegan deal. Bonus: it’s lower in sodium than regular salt and loaded with trace minerals.

---

🟡 Quiche You Later

This quiche is the type of recipe that lets you pretend you’re on a cooking show. Play with the spices, swap in your favorite veggies, and don’t be afraid to make it your own. Just remember: once you mung, you might never go back.

---

---