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!