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!
Lovely recipe! I just made it with a few changes, adjusted to the things i had at home. I made a spelt and rye crust.For the veggies i used beets, leek and frozen mix of carrots, cauliflower and broccoli. Thanks you for posting this recipe!
Sounds delicious!! So glad you enjoyed it!
I made it with soy milk, mushrooms, spinach and asparagus and did not use any flour or chipotle.. I used fillo instead of pie crust. It was very delicious.
Thank you.
Awesome, I’m so glad you enjoyed it!
I made your crust for a quiche but did my own filling. The crust is amazing! My husband won’t stop raving about how good the crust is and asked why you would ever buy pie crust again when you can make it so tasty! haha Thank you!
Thanks, Monica — we’re so happy you enjoyed it! :)
Easy and delicous. I used a food processor to make the crust and that was the easiest crust I have ever made. And, winged it on the vegies with what I had on hand but it still came out great. Definately will make again.
We’re so glad you enjoyed this, DeeDee! :)
Excellent! Recipe essay to follow. Made for the first time successfully for a family with a chronically ill toddler. Thank you!
Awww, we’re so glad to hear that, Amy!
Does this quiche freeze well? I need to find something to feed my brother’s girlfriend for Christmas morning (she does not eat cheese), and I am trying to do as much ahead as possible!
Hi Kelly! Yes, since this is dairy-free, this should freeze well. We hope your brother’s girlfriend enjoys!
In a previous comment you said the flour was to hold it together like the cheese would? So my partner is lactose intolerant but cheese doesn’t bother him much and he likes it a lot where as milk and cream do so if I am using cheese do I not need the flour?
Hi Hannah, that’s right! Yes, if you use cheese, you shouldn’t need the flour. We hope you guys enjoy!
Made this for a going away brunch, so good! It took about 12 minutes longer, maybe because I used more greens (chard from the garden?). Forgot to check my spice supply before shopping so ended up substituting harissa spice (syrian spice w/ some bite and sweet both) and some homemade Old Bay I had left over. Lots of compliments, so happy to have found a dairy free version. THANK you!
We’re so glad you enjoyed it and that it was a hit! :)
Made this with the crust recipe, green beans instead of asparagus, chard instead of spinach and some fresh herbs (dill, parsley) and added some broccoli, was very good! Also added a little Sriracha.
I used couliflour and substituted chickpea flour Aldo added glutin free flavored breadcrumbs to top just before it was done my family loved it!
That’s great to hear, Lisa — thanks for sharing with us and for giving the recipe a try! :)
Hi and THANK YOU!!!!! I am lactose intolerant and am unable to eat ANY fats due to a recent surgery. I found this recipe and thought Hallelujah, finally something I can have. I used lactose free milk, no crust, no cheese, spinach, kale, fresh basil, Bell peppers (all colors), onions and mushrooms. It was DELICIOUS!!!! My tummy was happy. I will be making this again.
You’re so welcome Jen! We’re happy to hear you enjoyed this! :)