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.


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

  1. 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!

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

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

  3. 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).

    • 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! :)

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  5. 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?

    • 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!

  6. Have to cook a quiche but it needs to be gluten free and lactose free any suggestions to your recipe thank you

    • Hi Julie! We would just suggest a gluten-free, lactose-free pie crust. This is a good one! We hope this helps and that you enjoy!

  7. I’ve never put flour in the quiche mix before, is this needed to help hold together because there is no cheese in it?

  8. Want to trny your dairy free quiche.  Do u think i could freeze it for 5 days and if not how long will it keep in fridge. Thanks for your help.

    • Hi Betty! Yes, you should be able to freeze this for that long. In the fridge, it should keep for close to a week. We hope you enjoy!

  9. Hi and THANK YOU!!!!! I am lactose intolerant and am unable to eat ANY fats due to a recent surgery. I found this recipe and thought Hallelujah, finally something I can have. I used lactose free milk, no crust,  no cheese, spinach, kale, fresh basil, Bell peppers (all colors), onions and mushrooms. It was DELICIOUS!!!! My tummy was happy. I will be making this again.

  10. I used couliflour and substituted chickpea flour Aldo added glutin free flavored breadcrumbs to top just before it was done my family loved it!

    • That’s great to hear, Lisa — thanks for sharing with us and for giving the recipe a try! :)

  11. Made this for a going away brunch, so good! It took about 12 minutes longer, maybe because I used more greens (chard from the garden?). Forgot to check my spice supply before shopping so ended up substituting harissa spice (syrian spice w/ some bite and sweet both) and some homemade Old Bay I had left over. Lots of compliments, so happy to have found a dairy free version. THANK you! 

    • We’re so glad you enjoyed it and that it was a hit! :)

    • Made this with the crust recipe, green beans instead of asparagus, chard instead of spinach and some fresh herbs (dill, parsley) and added some broccoli, was very good! Also added a little Sriracha.

  12. In a previous comment you said the flour was to hold it together like the cheese would? So my partner is lactose intolerant but cheese doesn’t bother him much and he likes it a lot where as milk and cream do so if I am using cheese do I not need the flour?

    • Hi Hannah, that’s right! Yes, if you use cheese, you shouldn’t need the flour. We hope you guys enjoy!

  13. Does this quiche freeze well?  I need to find something to feed my brother’s girlfriend for Christmas morning (she does not eat cheese), and I am trying to do as much ahead as possible!

    • Hi Kelly! Yes, since this is dairy-free, this should freeze well. We hope your brother’s girlfriend enjoys!

  14. Excellent! Recipe essay to follow. Made for the first time successfully for a family with a chronically ill toddler. Thank you!

  15. Easy and delicous. I used a food processor to make the crust and that was the easiest crust I have ever made. And, winged it on the vegies with what I had on hand but it still came out great. Definately will make again.

  16. I made your crust for a quiche but did my own filling. The crust is amazing! My husband won’t stop raving about how good the crust is and asked why you would ever buy pie crust again when you can make it so tasty! haha Thank you!

  17. I made it with soy milk, mushrooms, spinach and asparagus and did not use any flour or chipotle..  I used fillo instead of pie crust.  It was very delicious. 
    Thank you. 

  18. Lovely recipe! I just made it with a few changes, adjusted to the things i had at home. I made a spelt and rye crust.For the veggies i used beets, leek and frozen mix of carrots, cauliflower and broccoli. Thanks you for posting this recipe!

  19. 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!

  20. Awesome super easy quiche :) Recommended it to my family!

  21. 5 stars
    Loved it! I made a coconut oil crust but did the filling exactly as described subbing French green beans for asparagus. Delicious!

  22. 4 stars
    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.

  23. 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!

  24. 5 stars
    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.

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  26. 5 stars
    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?

  27. 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…

  28. If I use cornstarch instead of flour, how much would you suggest?

  29. Do you think I could cook this in a crock pot?

  30. 5 stars
    So far, the best no-milk quiche I’ve ever made. Very tasty and creamy, while still holding well together. Thank you!

  31. 4 stars
    What a surprise, it turned out delicious.

  32. 5 stars
    Love this recipe! I usually switch up the veggies for what ever I have and add some cheese. The consistency is perfect every time!

  33. 5 stars
    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!

  34. 5 stars
    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!

  35. 5 stars
    Seriously good quiche, not eggy tasting and a really nice texture, making it again real soon!

  36. Pingback: Dairy Free Vegetable Quiche (with eggs) - Naturopathic Doctor Directory

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  38. 5 stars
    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.

  39. 5 stars
    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.

  40. 5 stars
    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.

  41. 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!

  42. 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!

  43. 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.

  44. I never dreamed that quiche with no cheese could be this good!

  45. 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 😋

  46. 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?

  47. As an alternative to flour crust, make a cauliflower rice crust instead.

  48. 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!

  49. Does this work with only egg whites? My partner can’t eat egg yolks. TIA!