Dairy-Free Vegetable Quiche (With Eggs)

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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.

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Dairy-Free Vegetable Quiche (with eggs)

  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 8-12 servings 1x


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
  • 510 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
  • 34 Tbsp. ice water


To Make The Quiche:

  1. Pre-heat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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:

  1. 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.


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.

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146 comments on “Dairy-Free Vegetable Quiche (With Eggs)”

  1. 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!

  2. Hi Ali,
    I would like to make this for New Years and was wondering if I use goat cheese could you please let me know what the measurement would I would use for the goat cheese and should I omit the flour. Thank you looking forward to making this quiche:)

  3. Very delicious! I make it crustless and use thin green beans instead of asparagus. I add some cheese as I can’t use the flour. I’ve made it half a dozen times and it’s one of my favorite recipes.

  4. Hello,
    Would this taste ok using oat milk instead of almond milk?

  5. Pretty good – but found the thyme overpowering. Unless you love thyme, I’d definitely recommend reducing to 1/4tsp max.

  6. Could you share the reason for the baking powder? I’ve never seen this in such a recipe and not sure I have it around. Thanks!

  7. Super delicious! Added broccolini, cherry tomatoes and a bit of garlic, then served with tomato relish, delish!