Ok, the qualifier in the title of this recipe is for people like me who apparently missed the fact that “dairy-free” cooking can still include eggs!
Yeah, my milk allergy friends have taught me that the little “dairy” section of the food pyramid we were taught in elementary school was a bit of a misnomer. And while the term does include all milks, cheeses, etc., it most definitely doesn’t include eggs. (As they said, “eggs are poultry!”)
Lesson learned for this food blogger. :)
So for all of you out there who eat dairy- or milk-free, I have a stellar quiche recipe for you! I was wanting to make a quiche for a brunch a few weeks ago, and in lieu of cheese and cream, decided to instead throw in a ton of veggies and sub in some almond milk. And holy cow! I think I liked this recipe better than my typical quiche recipes that have literally cups of cheese thrown in!! The veggies made it absolutely delicious, and I also loved the little seasoning blend that I improvised. Super tasty. Thankfully everyone else loved it too — a definite winner of a recipe.
Even (ahem) dairy-free.
Dairy-Free Vegetable Quiche (with eggs)
Ingredients
Quiche Ingredients:
- 1 recipe pie crust (you can use the dairy-free recipe below, or a store-bought crust, or go “crustless”)
- 1 Tbsp. olive oil
- 3 handfuls fresh baby spinach, roughly chopped if desired
- 1 small white or yellow onion, chopped
- 1 red bell pepper, diced
- 5-10 asparagus spears, ends trimmed then chopped into 1-inch pieces
- 6 eggs
- 3/4 cup unsweetened almond milk (or other non-dairy milk)
- 3 Tbsp. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. sweet paprika
- 1/2 tsp. dried thyme
- 1/4 tsp. chipotle powder
- 1/8 tsp. black pepper
Dairy-Free Pie Crust Ingredients:
- 1/2 cup vegan butter or shortening
- 1/2 tsp. salt
- 1 cup all-purpose flour
- 3-4 Tbsp. ice water
Instructions
To Make The Quiche:
- Pre-heat the oven to 350 degrees F.
- Place a prepared unbaked pie crust (see recipe below) in an un-greased pie plate. Use a fork to poke a few holes in the bottom of the crust, and “blind” bake it for 10 minutes. Remove and set aside.
- Meanwhile, heat oil in a large saute pan over medium-high heat. Add onions, chopped red peppers, and asparagus, and saute for 5 minutes, or until the onions are translucent and the asparagus is cooked. Remove from heat.
- In a separate large bowl, whisk together eggs, flour, baking powder, rice or almond milk, salt, paprika, thyme, chipotle powder, and black pepper. Stir in the sauteed vegetables and fresh spinach, and stir until well combined.
- Pour the egg and vegetable mixture into the partially-baked pie crust, and use a spoon to even out the top. Place in oven and cook for 45-50 minutes, or until a toothpick inserted comes out clean. Quiche will rise while baking, but should settle back down once you remove it from the oven. Remove from the oven and allow the quiche to set for at least 5 minutes. Then slice and serve immediately.
To Make The Dairy-Free Pie Crust:
- Combine salt and flour in a bowl. Cut shortening into the salt and flour mixture with a pastry cutter or fork until it is well-combined. Add water, then stir with spoon until mixture clings together in a ball. Dough may be slightly moist. If dough is too dry or moist add additional water or flour as needed. Don’t over mix. You should see thin swirls of shortening throughout the dough. Lightly dust your rolling surface with flour, and roll the dough out as desired. To transfer the crust from the rolling surface to the pie pan, fold the crust in half twice. Lift and unfold crust over pie pan.
Notes
Did you make this?Let me know how it turned out in the comments below!
How long do you pre bake the pie crust for?
About 10 minutes.
Can you make this non-dairy vegetable quiche recipe the night before and refrigerate until baking? How long would you bake it then?
Hi Helaine,
Yes you could do that. The quiche may just need an extra 5 or so minutes in the oven. The toothpick test will let you know when it’s done.
~Ali
Finally a good recipe for lactose intolerantites!! Now can I use lactose free milk instead of almond milk. I am very allergic to nuts.
I made this tonight with zucchini, asparagus, onion, shallot, carrots, black olives and kale. Used a hash brown crust and substituted goat’s milk for the milk alternative because that is what we had. Used fajita seasoning because I didn’t have any separate chipotle powder. While it isn’t quite as beautiful as yours, so far the ingredients tasted fabulous and it smells nice cooking. Can’t wait to eat this. Thanks for a great veggie quiche recipe.
I’m in the middle of baking this right now, and so far I’ve found that the ingredients provide for way more than one quiche … my pie is overflowing right now.
I’m finding the same thing! I just made one crust, but I have enough filing for another…
My solution was to just make a quick omelette.
Hopefully the quiche turns out, I’ll see!
I used an olive oil crust from food.com…first time not using butter.
Did you substitute almond milk for cream or milk at a 1:1 ratio?
Made this for breakfast and added in broccoli, mushrooms and turkey sausage – delish! Thanks for sharing the recipe!
Also, a great gluten free crust is frozen hash browns. Just mood them into the bottom of your pan and per bake just until a little done. Add filling and bake.
Do you bake the frozen hash browns first or put them on the bottom frozen and bake it all at once?
Keep them coming, Ali. This is so yummy!
I’m a “veggie” who is trying to avoid cheese and I do so love a good quiche!
Thank you.
I almost gave up on finding a quiche that I could eat and was excited to come across this recipe. I substituted the flour to make it gluten-free and it came out great (made mine crustless). The veggies I had on hand were kale, broccoli, zucchini, onions, and tomatoes. Thanks for sharing Ali!
Did you butter your dish when you went crustless? Does it need the same amount of time to cook? Did it burn? I’m looking to make this for a pot luck tomorrow morning at work.
I would recommend buttering (or cooking spraying) your pan before baking. The bake time should be about the same, though.