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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 didn’t know that dairy-free included eggs either! Good to know :) And oh my, this quiche is PACKED! I’ll be sure to make it when I have some friends over for some brunch – they’ll be so impressed! :)

  2. Love all of the fresh veggies. This is my kind of quiche!

  3. I’m glad that you got a good recipe out of your past weekend’s events. :)

  4. Yea! Very glad you posted this… I am definitely ready for some more dairy-free ideas! :)

  5. I had the pleasure of taste testing this dish for Ali….DESlISH!!

  6. Not sure–the piecrust should be pre-baked–lightly brown–before pouring in egg & vegetable mixture and taking 45-50 @ 350?

  7. Thanks for the fantastic recipe! A real winner with the in-laws! No one noticed the lack of cheese, just all the fresh veggies and lovely spices. :) This will certainly be a standard in our house. No substitutions or tweaks necessary!

  8. So do you pre-bake the crust a little?? How long? It says to take out of the oven but it never said to put it in the oven.

    • That’s what I did–I baked it for maybe 10 minutes before putting in the filling. It came out perfectly baked!

  9. This is so good! I never thought about making quiche without dairy, but this was absolutely delicious. I used the veggies I had on hand–onions, broccoli, zucchini, and basil. Yum!

  10. i really love almond milk because it also imparts some supplements and trace minerals in our body. ,

    Look at all of the most recent posting at our personal web site

  11. I almost gave up on finding a quiche that I could eat and was excited to come across this recipe. I substituted the flour to make it gluten-free and it came out great (made mine crustless). The veggies I had on hand were kale, broccoli, zucchini, onions, and tomatoes. Thanks for sharing Ali!

    • Did you butter your dish when you went crustless? Does it need the same amount of time to cook? Did it burn? I’m looking to make this for a pot luck tomorrow morning at work.

    • I would recommend buttering (or cooking spraying) your pan before baking. The bake time should be about the same, though.

  12. Keep them coming, Ali. This is so yummy!
    I’m a “veggie” who is trying to avoid cheese and I do so love a good quiche!
    Thank you.

  13. Also, a great gluten free crust is frozen hash browns. Just mood them into the bottom of your pan and per bake just until a little done. Add filling and bake.

    • Do you bake the frozen hash browns first or put them on the bottom frozen and bake it all at once?

  14. Made this for breakfast and added in broccoli, mushrooms and turkey sausage – delish! Thanks for sharing the recipe!

  15. Did you substitute almond milk for cream or milk at a 1:1 ratio?

  16. I’m in the middle of baking this right now, and so far I’ve found that the ingredients provide for way more than one quiche … my pie is overflowing right now.

    • I’m finding the same thing! I just made one crust, but I have enough filing for another…
      My solution was to just make a quick omelette.

      Hopefully the quiche turns out, I’ll see!
      I used an olive oil crust from…first time not using butter.

  17. I made this tonight with zucchini, asparagus, onion, shallot, carrots, black olives and kale. Used a hash brown crust and substituted goat’s milk for the milk alternative because that is what we had. Used fajita seasoning because I didn’t have any separate chipotle powder. While it isn’t quite as beautiful as yours, so far the ingredients tasted fabulous and it smells nice cooking. Can’t wait to eat this. Thanks for a great veggie quiche recipe.

  18. Finally a good recipe for lactose intolerantites!! Now can I use lactose free milk instead of almond milk. I am very allergic to nuts.

  19. Can you make this non-dairy vegetable quiche recipe the night before and refrigerate until baking? How long would you bake it then?

    • Hi Helaine,

      Yes you could do that. The quiche may just need an extra 5 or so minutes in the oven. The toothpick test will let you know when it’s done.


  20. How long do you pre bake the pie crust for?

  21. I would like to make this gluten free, is the flour necessary in the filling?

  22. I made this tonight and it was yummy!!!!!! not as pretty as yours. I didn’t have a red pepper so I made a smiley face out of slices of Roma tomatoes. email me if you want the pic. I don’t know how to attach the photo. I also put feta cheese on half for my pro-dairy family. :)

  23. thanks for this recipe. My son and his fiance are coming over to visit and She is lactose intolerant. I’m going to try this for breakfast. Hope it is as delicious as it sounds.

  24. For frozen veggies should I cook them half-way first?

    • Yes, if using frozen veggies, be sure that they are completely thawed (and drained if there is extra liquid) before using them in this recipe.

  25. This dairy free quishe is the best out there I have looked thougt a lot and they all say add a non dairy chese item. The non dairy cheses items just dont tased good!!!

  26. I am sensitive to egg yolks…would this be tasty enough with just the whites?

  27. This was a phenomenal recipe! The only change I made was adding zucchini since I didn’t have red peppers. All I would change next time is to add some seasonings when cooking the veggies to be able to adjust taste. Definitely a new favorite to put in my rotation. Thank you!

  28. This recipe looks AMAZING!!! Do you know how quickly this needs to be eaten after baking? It it okay to bake several hours in advance for potlucks and showers?

  29. thank you for this recipe. While I sometimes eat cheese, or I should say I sometimes eat too much cheese, I don’t like a quiche made with loads of cheese and heavy cream. I want to taste the vegetables, not cheese and cream. Again, thank you.

  30. You can make dairy free crust with 1 cup flour 1/4 cup olive oil 1/4 cup ice water and 1/2 tsp salt… It saves on going out of your way to get vegan butter

  31. I have made this fantastic recipe several times and it’s so tasty! However, every time, I question the purpose of the flour. Is it for thickening? I feel like I can never incorporate it enough and I’m left with lumps. Can it be omitted? Thanks for a healthier, dairy-free option!

  32. Could this be put together and frozen to cook later?  Or how long would a cooked one last frozen?  I have two gluten free crusts I have to use and want to freeze quiche for later.

    Also, thanks so much for putting together and easy dairy free quiche!  Exactly what I was looking for.

    • Hi Genevieve! Yes, you should definitely be able to do that, but we’d suggest baking it, letting it cool completely, and then freezing it. To reheat, all you’ll have to do is put it directly from the freezer the oven, then preheat it to 400 degrees and let it remain in there for about 25 to 30 minutes (you can always put foil around the crust edges if they start getting too brown). We hope you enjoy!

  33. I made this for Christmas brunch and I’m making it again tomorrow for a coffee get together. I made mine crustless  and subbed the flour to make it gluten free. Yum! I’m going to make it ahead tonight and just pop it in the oven tomorrow morning.

  34. 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! :)

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

  36. 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! :)

  37. 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!

  38. 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!

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

  40. 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!

  41. 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.

  42. 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! :)

  43. 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.

  44. 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!

  45. 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!

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

  47. 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.

  48. 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!

  49. 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. 

  50. 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!