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.

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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!

Ingredients:

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

Directions:

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.

All images and text ©

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

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107 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. ,

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  12. 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.

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  14. 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.

  15. 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?

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

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

  20. 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 food.com…first time not using butter.

  21. 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.

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

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  24. 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.

      ~Ali

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

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

  28. 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. :)

  29. 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.

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  31. 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.

  32. 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!!!

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

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  39. 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!

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  43. 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?

  44. 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.

  45. 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

  46. 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!

  47. 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!

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  50. 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.