Dairy-Free Basic Quiche

Dairy-Free Basic Quiche

The Spruce / Danielle Moore

Prep: 20 mins
Cook: 50 mins
Total: 70 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
722 Calories
39g Fat
68g Carbs
25g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 722
% Daily Value*
Total Fat 39g 50%
Saturated Fat 13g 64%
Cholesterol 419mg 140%
Sodium 1639mg 71%
Total Carbohydrate 68g 25%
Dietary Fiber 5g 19%
Total Sugars 2g
Protein 25g
Vitamin C 0mg 0%
Calcium 101mg 8%
Iron 5mg 26%
Potassium 368mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is one basic recipe that you'll come back to again and again. Easy and elegant, this recipe can be dressed up with any vegetables or herbs that you like, or with bacon or a vegetarian meat substitute for a little extra savory component.

We like to use this dairy-free pie dough recipe for my quiche, but if you prefer a tart-style quiche, any dairy-free tart dough recipe works well also.

 

Ingredients

  • 1 dairy-free pie dough recipe

  • 9 large large eggs

  • 1/2 cup all-purpose flour

  • 3 1/2 cups almond milk (unsweetened)

  • 1/4 cup nutritional yeast

  • 2 teaspoons salt

Steps to Make It

Prepare the Pie Crust

  1. Gather the ingredients.

    Dairy-Free Basic Quiche ingredients

    The Spruce / Danielle Moore

  2. Preheat the oven to 375 F. Grease a 10-inch pie plate well with dairy-free soy margarine.

    Grease a 10-inch pie plate well with dairy-free soy margarine

    The Spruce / Danielle Moore

  3. On a lightly floured surface, roll out the pie dough to about 1/8-inch thick.

    On a lightly floured surface, roll out the pie dough

    The Spruce / Danielle Moore

  4. Fit the dough into the pie plate.

    Fit the dough into the pie plate

    The Spruce / Danielle Moore

  5. Trim the excess dough, leaving just enough to form the crust.

    Trim the excess dough, leaving just enough to form the crust

    The Spruce / Danielle Moore

  6. Crimp the pie crust edges. Place the pie plate in the refrigerator, uncovered, for at least 15 minutes.

    Crimp the pie crust edges

    The Spruce / Danielle Moore

Make the Filling

  1. In a medium-sized mixing bowl using an electric hand mixer, beat 1 egg until pale yellow and frothy.

    beat 1 egg until pale yellow and frothy

    The Spruce / Danielle Moore

  2. Add the flour and beat until well combined.

    Add the flour to the egg mixture and beat until well combined

    The Spruce / Danielle Moore

  3. Add the remaining eggs.

    Add the remaining eggs to the flour mixture

    The Spruce / Danielle Moore

  4. Beat for about 3 minutes, or until the mixture has increased in volume by a third and is very light and frothy.

    egg and flour mixture

    The Spruce / Danielle Moore

  5. Gradually add the almond milk, nutritional, yeast, and salt.

    Gradually add the almond milk, nutritional, yeast, and salt to the egg mixture

    The Spruce / Danielle Moore

  6. Beat for 2 minutes more after all has been added.

    quiche mixture

    The Spruce / Danielle Moore

Bake the Quiche

  1. Pour the egg mixture into the prepared crust. Bake for 10 minutes.

    Pour the egg mixture into the prepared crust

    The Spruce / Danielle Moore

  2. Turn down the oven temperature to 325 F and bake for 35 to 40 minutes more, or until the quiche is firm but slightly jiggly. Allow the quiche to cool on a wire cooling rack for 15 to 20 minutes or until set.

    Dairy-Free Basic Quiche

    The Spruce / Danielle Moore