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!
You can make dairy free crust with 1 cup flour 1/4 cup olive oil 1/4 cup ice water and 1/2 tsp salt… It saves on going out of your way to get vegan butter
Ooooh thanks for that awesome tip Hawwa, we will try that next time! :)
thank you for this recipe. While I sometimes eat cheese, or I should say I sometimes eat too much cheese, I don’t like a quiche made with loads of cheese and heavy cream. I want to taste the vegetables, not cheese and cream. Again, thank you.
This recipe looks AMAZING!!! Do you know how quickly this needs to be eaten after baking? It it okay to bake several hours in advance for potlucks and showers?
This was a phenomenal recipe! The only change I made was adding zucchini since I didn’t have red peppers. All I would change next time is to add some seasonings when cooking the veggies to be able to adjust taste. Definitely a new favorite to put in my rotation. Thank you!
I am sensitive to egg yolks…would this be tasty enough with just the whites?
Yes, it would be great with just the whites. Enjoy!
This dairy free quishe is the best out there I have looked thougt a lot and they all say add a non dairy chese item. The non dairy cheses items just dont tased good!!!
For frozen veggies should I cook them half-way first?
Yes, if using frozen veggies, be sure that they are completely thawed (and drained if there is extra liquid) before using them in this recipe.
thanks for this recipe. My son and his fiance are coming over to visit and She is lactose intolerant. I’m going to try this for breakfast. Hope it is as delicious as it sounds.
I made this tonight and it was yummy!!!!!! not as pretty as yours. I didn’t have a red pepper so I made a smiley face out of slices of Roma tomatoes. email me if you want the pic. I don’t know how to attach the photo. I also put feta cheese on half for my pro-dairy family. :)
I would like to make this gluten free, is the flour necessary in the filling?
Hi Jo,
Totally — you can pass on the flour if you’d like. Enjoy!
~Ali