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!
Want to trny your dairy free quiche. Do u think i could freeze it for 5 days and if not how long will it keep in fridge. Thanks for your help.
Hi Betty! Yes, you should be able to freeze this for that long. In the fridge, it should keep for close to a week. We hope you enjoy!
I’ve never put flour in the quiche mix before, is this needed to help hold together because there is no cheese in it?
Hi Megan! Yes, that’s exactly it. We hope you enjoy!
Have to cook a quiche but it needs to be gluten free and lactose free any suggestions to your recipe thank you
Hi Julie! We would just suggest a gluten-free, lactose-free pie crust. This is a good one! We hope this helps and that you enjoy!
I would like to make this dairy-free vegetatble quiche and wondered if I could use lactate free milk and also not use the chipotle powder. Also what is a “blind” pie crust?
Hi Sheila! yes, you should definitely be able to use Lactose-free milk, and just skip the chipotle powder. Blind baking just means baking the pie crust partially before you add the filling and then bake it again (but for a longer amount of time). We hope this helps!
This looks so good! I would love to make it. I was planning to do a crustless version, but I was wondering if I could just omit the wheat flour or substitute it with something else (something paleo preferably- I’m not paleo but I am avoiding grains and and certain other foods for awhile).
Thanks Chris — we hope you enjoy this! And the flour is in the recipe for a thickener, so you could use cornstarch or arrowroot powder. We hope that helps! :)
My daughter made this for the Easter dinner with a slab of ham. It was delicious!
Thanks for sharing Barbara — we’re glad it was a hit! :)
Great recipe, beautiful and tasty! I made this using coconut milk and the veggies I had on hand: kale, carrots, mushrooms, arugula and tomato, as well as some finely sliced sausage. I wanted to use my 9X13 inch baking dish, so I scaled it up to 8 eggs and adjusted the liquids and spices accordingly. It was easy and SO GOOD! Thanks Ali!
Thank you Evelyn! We’re thrilled that you enjoyed this, and the veggies you used sound just wonderful! :)
I made this for Christmas brunch and I’m making it again tomorrow for a coffee get together. I made mine crustless and subbed the flour to make it gluten free. Yum! I’m going to make it ahead tonight and just pop it in the oven tomorrow morning.
Thanks for sharing Melinda! We’re glad you enjoyed this! :)
Could this be put together and frozen to cook later? Or how long would a cooked one last frozen? I have two gluten free crusts I have to use and want to freeze quiche for later.
Also, thanks so much for putting together and easy dairy free quiche! Exactly what I was looking for.
Hi Genevieve! Yes, you should definitely be able to do that, but we’d suggest baking it, letting it cool completely, and then freezing it. To reheat, all you’ll have to do is put it directly from the freezer the oven, then preheat it to 400 degrees and let it remain in there for about 25 to 30 minutes (you can always put foil around the crust edges if they start getting too brown). We hope you enjoy!
I have made this fantastic recipe several times and it’s so tasty! However, every time, I question the purpose of the flour. Is it for thickening? I feel like I can never incorporate it enough and I’m left with lumps. Can it be omitted? Thanks for a healthier, dairy-free option!
The flour helps the quiche set up a little easier, but you can definitely omit if it you’d like. Enjoy!