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!
Do you think I could cook this in a crock pot?
If I use cornstarch instead of flour, how much would you suggest?
We love this recipe, thank you! Since it’s so packed with veggies, do you have any ideas for dinner sides? Normally I’d do a salad…
I love this as a side, with grilled chicken breast or salmon
Hi! If I make this recipe a day ahead and refrigerate it, how much time do you think I would need to warm it back up in the oven the next day?
This was very light and fluffy. More like really good scrambled eggs than quiche. I used zucchini and yellow squash instead of asparagus and left out the spinach (accidentally) and chipotle powder.
I didn’t want crust so I just used parchment paper and it didn’t stick.
Thanks, Alexandra — we’re so happy you enjoyed this!
Since the flour is a thickener and cheese replacement, can I simply add vegan cheese and omit the flour? With the texture be funky with the vegan cheese added? Thanks!
Hi Monica! We haven’t tried that, but we think it should probably work fine. We hope you enjoy!
I made this using whatever veg I had that needed using up pre-big shop: Mangetout (finely sliced), carrot (very finely shredded with the spiralizer), half an orange pepper that was only just still alive, mushrooms, red onion and dill. Also crustless because I prefer other carbs to pastry. And after all that, it still rocked.
That sounds awesome, Trish! We’re so glad you enjoyed it! :)
Loved it! I made a coconut oil crust but did the filling exactly as described subbing French green beans for asparagus. Delicious!
Thanks, Celeste, we’re so glad you e enjoyed it!
Awesome super easy quiche :) Recommended it to my family!
Yay, so glad you like it!
I made this for my son, who does not eat dairy, but added some pancetta because he does eat meat, and he really liked it Thanks for a great recipe!