No egg, no prob – make this amazing vegan quiche with crackling, crisp layers of phyllo pastry, eggy, silky, savory fillings, and juicy, refreshing, naturally sweet veggies.
Get ready to bring a slice of pure sunshine to your table! This homemade quiche is an absolute joy to make and even more fun to eat. We are skipping the heavy pie crust for paper-thin layers of phyllo dough that bake up into a crisp, golden nest.
Inside, a magical mung bean batter that delivers a traditional eggy kick from a pinch of kala namak (Indian black salt). Topped with a vibrant bouquet of rolled spring veggies, this dish is a total celebration of flavor that will make everyone smile!
You can also make this quiche with a creamy, hearty potato crust, and use the mung bean mixture to make a lot mroe fun dishes like Japanese Tomagoyaki, or omelet bites.
Phyllo Crust Vegan Quiche
Layersss for daysss~ Bring a ray of sunshine to your table with this crisp, flavorful, vibrant vegan quiche.
Ingredients
Method
- Thaw your phyllo dough in the fridge overnight;
- Preheat the oven to 355°F;
- Prep a pie dish or baking pan by coating the bottom and the side with some olive oil or vegan butter;
- Lay down two layers of phyllo pastry, brush on olive oil all over, add two more layers, you can add more layers if you prefer a thicker crust;
- Roll a layer of phyllo into a thin cylinder shape, coil it loosely from the center of the quiche, add more rolls until the bottom is pretty much covered with coiled phyllo sheets, carefully brush on more olive oil on the coils;
- Thinly slice the vegges, arrange the veggie slices in between phyllo rolls to form a flower design;
- Carefully pour the liquid mung bean egg into the dish;
- Bake for 45 minutes, until a toothpick comes out clean;
- If the edges of the phyllo crust browns too fast, tint with foil to prevent burning;
- Take out the quiche and let it rest for 10 minutes, serve warm, enjoy!
Video
Notes
Make your own mung bean egg using this recipe, or you can also use Just Egg!
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