Dairy-Free Vegetable Quiche (With Eggs)

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)

You will love this delicious Dairy-Free Vegetable Quiche (With Eggs) recipe! It's the perfect for breakfast, or any time of the day!


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


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.

Ali's Tip:

Feel free to substitute in whatever vegetables you would like!  This would also be good with some (cooked) chopped bacon added in.

Adapted from Milk Allergy Companion.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Leave a Comment:


  1. Evelyn — March 19, 2016 @ 4:42 pm (#)

    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!

    • Hayley @ Gimme Some Oven — March 19th, 2016 @ 10:51 pm

      Thank you Evelyn! We’re thrilled that you enjoyed this, and the veggies you used sound just wonderful! :)

  2. Barbara — March 27, 2016 @ 8:59 pm (#)

    My daughter made this for the Easter dinner with a slab of ham. It was delicious!

    • Hayley @ Gimme Some Oven — March 29th, 2016 @ 9:08 am

      Thanks for sharing Barbara — we’re glad it was a hit! :)

  3. Chris — March 28, 2016 @ 10:34 pm (#)

    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).

    • Hayley @ Gimme Some Oven — March 29th, 2016 @ 10:01 am

      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! :)

  4. Sheila Brady — April 23, 2016 @ 4:25 pm (#)

    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?

    • Hayley @ Gimme Some Oven — April 25th, 2016 @ 5:32 pm

      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!


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