The first time I tried making a dairy free quiche recipe was on a slow Sunday morning when I had a fridge full of vegetables and a neighbor dropping by for coffee, the quiet hum of the oven felt encouraging and I remember the small victory of a golden set custard that smelled faintly of sautéed onions and herbs, a simple success that made me feel like I could bake more often.
Why You’ll Love It
This dairy free quiche is forgiving and friendly, perfect for a beginner who wants a savory brunch that travels well to potlucks or makes weekday breakfasts effortless, it uses pantry staples and a flexible filling so you can swap vegetables or proteins without worrying about curdled milk or missing cheese, and it stays tasty warm or at room temperature which makes life easier.
Serves 6
Prep Time: 20 minutes |
Cook Time: 45 minutes |
Total Time: 65 minutes
Ingredients
- 1 1/4 cups all purpose flour (160 g)
- 1/4 teaspoon fine salt
- 1/2 cup cold vegan butter cut into small cubes (113 g)
- 2 to 3 tablespoons ice water
- 4 large eggs
- 1 cup silken tofu (240 g)
- 1 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg
- 1 cup fresh spinach chopped and squeezed dry
- 1 cup mushrooms sliced and lightly sautéed
- 1 small yellow onion finely chopped and softened
- 1 tablespoon olive oil for sautéing
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Make the crust by tossing flour and salt in a bowl, cut in cold vegan butter with a pastry cutter or two forks until the mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time and stir until the dough just holds together, press into a disk, wrap and chill for 15 minutes while you prep the filling.
- Preheat the oven to 375 F and lightly grease a 9 inch pie dish.
- On a lightly floured surface roll the chilled dough into a circle and transfer it to the pie dish, trim and crimp the edges, prick the bottom with a fork and blind bake for 10 minutes with pie weights or dried beans, then remove weights and bake 5 more minutes until set and just starting to color.
- While the crust bakes heat olive oil in a skillet, soften the onion until translucent, add mushrooms and cook until they release moisture and brown, stir in spinach until wilted, season with a pinch of salt and pepper, remove from heat and let cool slightly.
- In a blender combine eggs, silken tofu, almond milk, nutritional yeast, Dijon, nutmeg, and a big pinch of salt and pepper, blend until smooth and slightly frothy.
- Spread the cooled vegetable mixture evenly in the parbaked crust, gently pour the tofu egg custard over the top, tap the pan to release any air bubbles.
- Bake at 375 F for 35 to 40 minutes until the center is set and the top is lightly golden, a knife inserted near the center should come out mostly clean.
- Let the quiche rest for at least 10 minutes before slicing, garnish with chopped parsley and serve warm or at room temperature.
Recipe Variations
- Spinach and Sun Dried Tomato: Fold in chopped sun dried tomatoes and omit mushrooms for a brighter, tangy bite.
- Vegan No Egg Version: Replace eggs with an additional cup of silken tofu and 1/4 cup chickpea flour whisked into the almond milk for a fully egg free custard.
- Smoky Bacon Style: Add cooked dairy free bacon bits or smoked tempeh for a savory, smoky flavor.
- Mediterranean: Stir in chopped roasted red peppers, olives, and a teaspoon of dried oregano for a briny twist.
Make Ahead: You can blind bake the crust and keep it wrapped in the fridge for up to 24 hours, the prepared filling mixture can be blended and stored in the fridge for 24 hours, assemble and bake when ready, cooked quiche can be refrigerated for up to 3 days and reheated gently in a low oven or enjoyed cold.
Frequently Asked Questions
Can I make this quiche without eggs
Yes swap the 4 eggs for an extra 1 1/4 cups silken tofu plus 1/4 cup chickpea flour whisked with the almond milk for structure and bake the same way while checking for a firm set
What can I use instead of silken tofu
You can use extra eggs for a more traditional custard or a combination of almond milk and chickpea flour for a gluten free friendlier binder though texture will vary
Is this recipe freezer friendly
Yes you can freeze whole baked quiche wrapped tightly for up to 2 months or freeze individual slices on a tray and transfer to a freezer bag, thaw overnight in the fridge and reheat gently
Can I use a store bought crust
Yes a store bought dairy free pie crust saves time, just blind bake according to package instructions and proceed with the filling
Dairy Free Quiche Recipe
This dairy free quiche is forgiving and friendly, perfect for a beginner who wants a savory brunch that travels well to potlucks or makes weekday breakfasts effortless, it uses pantry staples and a flexible filling so you can swap vegetables or proteins without worrying about curdled milk or missing cheese, and it stays tasty warm or at room temperature which makes life easier.
Ingredients
- 1 1/4 cups all purpose flour (160 g)
- 1/4 teaspoon fine salt
- 1/2 cup cold vegan butter cut into small cubes (113 g)
- 2 to 3 tablespoons ice water
- 4 large eggs
- 1 cup silken tofu (240 g)
- 1 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg
- 1 cup fresh spinach chopped and squeezed dry
- 1 cup mushrooms sliced and lightly sautéed
- 1 small yellow onion finely chopped and softened
- 1 tablespoon olive oil for sautéing
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Make the crust by tossing flour and salt in a bowl, cut in cold vegan butter with a pastry cutter or two forks until the mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time and stir until the dough just holds together, press into a disk, wrap and chill for 15 minutes while you prep the filling.
- Preheat the oven to 375 F and lightly grease a 9 inch pie dish.
- On a lightly floured surface roll the chilled dough into a circle and transfer it to the pie dish, trim and crimp the edges, prick the bottom with a fork and blind bake for 10 minutes with pie weights or dried beans, then remove weights and bake 5 more minutes until set and just starting to color.
- While the crust bakes heat olive oil in a skillet, soften the onion until translucent, add mushrooms and cook until they release moisture and brown, stir in spinach until wilted, season with a pinch of salt and pepper, remove from heat and let cool slightly.
- In a blender combine eggs, silken tofu, almond milk, nutritional yeast, Dijon, nutmeg, and a big pinch of salt and pepper, blend until smooth and slightly frothy.
- Spread the cooled vegetable mixture evenly in the parbaked crust, gently pour the tofu egg custard over the top, tap the pan to release any air bubbles.
- Bake at 375 F for 35 to 40 minutes until the center is set and the top is lightly golden, a knife inserted near the center should come out mostly clean.
- Let the quiche rest for at least 10 minutes before slicing, garnish with chopped parsley and serve warm or at room temperature.
Conclusion
This dairy free quiche recipe is a gentle, reliable way to build confidence in savory baking, it welcomes substitutions and small mistakes while still delivering a satisfying golden custard that keeps well and pleases a crowd, take your time with the crust, taste and adjust the filling, and know that each bake makes the next one easier and more fun.
