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!
I made the filling with a store bought crust and it was great! I made a few changes..used 8 eggs and added 1/2 cup egg whites so I’d have some extra filling to make 6 egg muffins. I also added some cut up turkey sausage which added a lot of flavor. I’ll try next time with sun dried tomatoes too. Very versatile and delicious!
Does this work with only egg whites? My partner can’t eat egg yolks. TIA!
I used 4 duck eggs (they are jumbo size) instead as I am allergic to chicken eggs. I also used goat cheese instead of flour and a gluten-free crust – it turned out great. My non-allergic family enjoy eating it.
My favorite new quiche recipe. Amazing!
Second time making this — pretty to look at, and so dang delicious!! I love the crust – I make it with butter; use whatever vegetables are needing to be used up — today that was red pepper, celery, onion, mushrooms, and spinach, along with some thinly sliced sausage links; used coconut milk and cooked the veggies in avocado oil. I’m finally learning to cook during this quarantine!
As an alternative to flour crust, make a cauliflower rice crust instead.
I really like this recipe, but every time the flour gets all clumped up in the raw egg mixture and won’t mix properly. Any ideas why this happens and how to fix it?
Very good! I needed to use up some fresh eggs as our chickens are laying like crazy. Followed exactly as written with the exception of adding in a pack of mozzarella vegan cheese. I loved the combo of the recommended veggies and felt mushrooms would be a great addition also if I had any. Everything was sticking up quite high when I dumped it into the crusts and I wondered if the spinach would incorporate but it puffed up nicely and then set when cooling. The change I will make next time is to skip the store bought crust and go crustless because that packed on a lot of calories to the dish. Will use this recipe again and again! Thank you!
I was looking for a dairy free quiche…so delicious. I used chard onion , bell peppers and mushrooms. Subbed 2 tbsp corn starch for flour, skipped crust and lined the baking dish with parchment paper. Will definitely make again with whatever veggies I have on hand. Thanks for the great recipe and appreciate all the comments, suggestions from fellow cooks ?
I never dreamed that quiche with no cheese could be this good!
I am giving this 3 stars beacause it looks and smells delicious! (It’s still in the oven, cooking.)
However as far as the recipe goes, it didn’t work as written for me. I followed it exactly, and after one hour in the oven at 350 (with oven thermometer registering 350), it is still a wet mess in the middle due to all of the water from the vegetables. I am hoping it firms up in the next 15 minutes.
Next time, I will layer the veggies in the bottom of the pan, and dump the egg mixture on top, as another veg quiche recipe I’ve made calls to do.
I’ve been making this recipe for years so decided I’d finally rate it! It’s versatile and works with whatever I have in my fridge. Favorite fillings are frozen spinach, mushrooms, sun dried tomatoes, and broccoli. Comes out great every time! Thank you!