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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)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 31 reviews
  • 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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133 comments on “Dairy-Free Vegetable Quiche (With Eggs)”

  1. 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!

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

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

  4. 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.

  5. 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!

  6. 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.

  7. 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?

  8. 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…

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

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

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

  12. What a surprise, it turned out delicious.

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

  14. 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!

  15. 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!

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

  17. 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.

  18. 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.

  19. 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.

  20. 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!

  21. 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!

  22. 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.

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

  24. 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 ?

  25. 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?

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

  27. 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!

  28. My favorite new quiche recipe. Amazing!

  29. 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.

  30. 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!

  31. 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:)

  32. 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.

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

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

  35. 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!

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

  37. Hi, what size of eggs should I use please?

  38. Used this as a basis for two crustless quiches (one with the veggies as written, one with broccoli and turkey bacon) and it came out perfectly. I used gluten-free flour for a friend with dietary restrictions, and it worked great. :)

  39. This entire recipe, crust and filling, is fantastic. The crust comes together so quick and is nice and flaky. I omitted the onion and added diced mushrooms to the filling, along with some cheese. I was so happy to see the filling stay puffed up, and it was smooth and creamy.

  40. Very good recipe!I didn’t have Spinach and used only 4eggs but it turned out perfect!

  41. Used oat milk and omitted chipotle powder, otherwise made as written. Although wary of some of the ingredients, I trusted the recipe and it turned out delicious! My husband has a dairy allergy so this is a welcome addition to our menu, didn’t even miss the cheese. Thank you for the recipe, it’s a winner!!

  42. Thank you for the recipe! I have 8 inch pie crusts. Is that the correct size for the recipe? They’re gluten feee so i want to make sure they’re not smaller than average. Thanks!