Easy Crustless Plant-Based Quiche: High-Protein & Oil-Free

Let's make some plant-based mini crustless quiches. Welcome back to the Whole Food Plant-Based Cooking Show where we make plant-based cooking easy. I'm Jill, and today we are going to make these cute little mini crustless quiches using collard greens, because those are in season right now and it's so important to eat in season. And collard greens are loaded with vitamins and minerals and antioxidants and vitamin C. So we're just gonna pack it in there. But first we're gonna start with our onions. This is one large onion that we're just gonna saute a little bit. No oil. I've got a little container of water here just while they're cooking. If you wanna deglaze the pot or keep them from sticking, you just put a little bit of water in there and it comes free right away. We're gonna saute these for a few minutes before we add our other ingredients. Okay, so now we're gonna add our collard greens. And this is two cups of finely chopped collard greens. You wanna chop them pretty small because they're going in our little muffin tins. So it's, you know, they're a small container so you don't want big pieces of anything. All this well as our potatoes, I got them in little small chunks. This is one russet potato, peeled. We're just gonna get that in there. And as those potatoes cook, that starch is gonna come out and this is going to stick just a little bit. So keep your water on hand just to keep that from sticking. I'm gonna get this cooking for a little bit. I'm gonna put the lid on. It just helps to soften the collards up a little bit. So we're gonna cook this for about five minutes or so. Okay, so this is about how far you want your collards and potatoes cooked. So I'm just gonna put the lid back on these, set them aside, and then we're gonna move on to the stuff that's going in the blender. Okay, so next onto the eggy mixture that's gonna hold all of those vegetables together. So this is my scrambled egg recipe with just a couple things added to it. And all of our pantry ingredients today are from our partner Essential Organics who carry over 600 organic products. And if you use the code PLANTBASEDEASY at checkout, you'll get 10% off of your order. So we're gonna get to mixing here. This is three quarters of a cup of moong dal, which is essentially like a yellow split pea or you can actually use yellow split peas. And these have been soaking for at least six hours. It's really better to soak them overnight, but at least six hours. So these have already been soaked and I poured the liquid off. So we're gonna put these into our blender. And then I've got one tablespoon of a low-sodium tamari, two tablespoons of nutritional yeast, one teaspoon of onion powder, a half teaspoon of baking soda and a half teaspoon of baking powder. And that's gonna give you a little bit of that fluffiness like eggs have. Then I've got half a teaspoon of turmeric and half a teaspoon of black salt. This black salt is what's gonna give you the eggy flavor, but you can omit that if you don't like that kind of salt. Then we've got a third of a cup of soy milk and this is an unsweetened soy milk because you don't really want the quiches to be sweet. And then a third of a cup of aquafaba, which is the liquid from a can of chickpeas. Now we're just gonna blend this together until it's really smooth. Okay, so there's our egg mixture. All right, I'm gonna grab my other ingredients and a bowl and I'll show you how to get it all together. While we're waiting for that, I'd like to share some background on our show. The Whole Food Plant-Based Cooking Show is crowdfunded, which means these free weekly recipe videos along with our entire catalog of free printable recipes on our website, plantbasedcookingshow.com and our Plant-Based Cooking Made Easy Cookbook Series are all made possible in part by the generous patronage of our supporting membership community. So if you love our recipes, I invite you to join us on our mission to make plant-based cooking easy and follow the link in the description to become a supporting member today. There's no denying the plant-based diet is a nutrient powerhouse, but did you know there are a handful of hard-to-get nutrients even well-crafted diets are often lacking? The latest research suggests that complementing your diet with a few specific vitamins, minerals, and omega-3s will help boost your energy and keep you thriving for the longterm. That's why my daily health routine includes Complement Essential. Complement Essential contains the eight critical nutrients lacking from most plant-based diets and dosages optimized specifically for us. As a special discount for our viewers, just use code plantbasedeasy at checkout to save 15% off of your order. Okay, so to put this all together, you wanna have your oven preheated to 350 degrees, and you're gonna need a muffin tin. This is a silicone muffin tin, so I don't need to have any kind of papers in it. But if you're using a metal one, you wanna have the little muffin papers in there. All right, I already put my collard and potato mixture in the bowl. I'm gonna pour my egg mixture in there. And then I also have one cup of cherry tomatoes that I diced into quarters. And one teaspoon of dill weed. And then we're gonna do a generous amount of cracked pepper because I put cracked pepper in everything. I love pepper. All right, then we're just gonna stir this together. Get this out of here. And already, it's just such a vibrant color with the collard greens and those little cherry tomatoes, and then the yellow from that eggy mixture. All right, so once you get that mixed together, we're just gonna spoon it into our muffin tin here. And I'm gonna grab a smaller spoon because it's easier to get it in there with that. All right, small spoon. Okay, so you're gonna wanna fill your cups all the way to the top. And they are gonna puff up just slightly, but you wanna get them right to the top. Okay, I'm gonna finish filling these up, and then we're gonna put them in the oven for 35 minutes. Okay, they're out of the oven. If you wanna come in for a closer look. So I'm just gonna let these cool for a bit, and then I'll meet you at the table for a taste. Okay, guys, here we go. Let's go in for a taste. I've got a little bit of a spicy mustard here because that's kind of how I like to eat it, or with a little bit of a hot sauce. That would be really delicious too. Dip it in there. Mm, mm. These would be absolutely perfect for a light breakfast or even to pack in your lunch for work. Just great. And they freeze wonderfully too. So come on back next week for another great recipe.