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!
This was super rich and satisfying. We (my 5 year old granddaughter and I) used gluten free flour in the crust and cornstarch in the eggs because we ran out of flour. We put onions, fennel and tomatoes in it and sprinkled dairy free cheese on top. I couldn’t believe how beautifully gorgeous and delicious it was. Thank you!
Fantastic!!! I only used 4 large eggs with the same amount of non-dairy milk and different veggies… it worked out just perfectly. Dairy free Quiche was a tough one for me but this is a great work-around. Thanks so much for this one.
This is a great recipe and can be used with whatever mix of vegetable you want. I used sautéed onion and put all the spices in the onion while sautéing (rather than in the egg liquid), and broccoli (lightly steamed first) and different spices (cinnamon, ginger, fresh ground lemon pepper, red pepper, thyme–but I change it up). I sauté in avocado oil because it has a very high “smoke point” (does not break down at high temperatures and has same health benefits as olive oil), and I also use unsweetened vanilla almond milk. The hint of vanilla adds a really nice subtle flavor. Then I layer precooked bacon on top before baking (when I have leftovers). To get the liquid so that the flour is not lumpy, it helped to mix the flour, baking soda and salt together in a bowl, add 1/4 cup of the almond milk and whisk thoroughly to make a loose paste, then whisk in the rest of the almond milk and finally the eggs. Layer the veggies evenly in the pie dish, pour the liquid over, then layer the bacon on top if using, and bake as directed. So good!! This is one of my very favorite can’t-mess-it-up go-to recipes.
I am on a gluten-free and dairy-free diet, and so I tried this vegetable quiche recipe. It was delicious. However, I made a few changes, such as: using half rice and half spelt flour for the egg mixture; Rice Dream (with vanilla) for the milk, and for the pastry, I used an oil pastry, which was very crumbly, but it tasted very good. It also worked to use 3 eggs and 3/4 cup Egg Beaters, and I added a pinch of nutmeg. I especially like the way the directions were given. I give the recipe five stars and I will definitely use this quiche again.
Seriously good quiche, not eggy tasting and a really nice texture, making it again real soon!
I made this with my dairy-free daughter in mind. It turned out great!
I had just purchased at our local food-co-op a small amount a fresh dried thyme and that seemed to really add a nice taste. (I also had a fresh yellow onion from the farmer’s market!)
I checked the quiche at 45 minutes and it seemed a bit liquidy … I cranked the oven from 350 up to 400 for another ten minutes and the texture was perfect.
Thank you!
Made this recipe but used Vidalia onions, mushrooms and asparagus since that’s all I had. I also used salt and pepper and a little Cajun seasoning to give it a little kick since I didn’t have any of the other seasonings called for either. Came out really delicious. Thank you for the inspiration!
Love this recipe! I usually switch up the veggies for what ever I have and add some cheese. The consistency is perfect every time!
What a surprise, it turned out delicious.
So far, the best no-milk quiche I’ve ever made. Very tasty and creamy, while still holding well together. Thank you!
I was wondering the same thing. What did you decide?