Dairy-Free Basic Quiche

By
Ashley Adams
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
Learn about The Spruce Eats' Editorial Process
Updated on 08/31/22
Dairy-free basic quiche

The Spruce Eats / Danielle Moore
Prep: 20 mins
Cook: 50 mins
Total: 70 mins
Servings: 4 servings
Yield: 1 10-inch quiche
Nutrition Facts (per serving)
846 Calories
39g Fat
93g Carbs
33g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 846
% Daily Value*
Total Fat 39g 51%
Saturated Fat 12g 58%
Cholesterol 419mg 140%
Sodium 1619mg 70%
Total Carbohydrate 93g 34%
Dietary Fiber 11g 41%
Total Sugars 4g
Protein 33g
Vitamin C 0mg 0%
Calcium 116mg 9%
Iron 7mg 39%
Potassium 534mg 11%
*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 quiche recipe that you'll come back to again and again. Easy and elegant, it can be dressed up with any vegetables or herbs 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 this recipe, but if you prefer a tart-style quiche, any dairy-free tart dough recipe also works well.

 

Ingredients

Steps to Make It

Prepare the Pie Crust

  1. Gather the ingredients.

    Ingredients for dairy-free basic quiche recipe gathered

    The Spruce Eats / 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 Eats / Danielle Moore

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

    On a lightly floured surface, roll out the pie dough

    The Spruce Eats / Danielle Moore

  4. Fit the dough into the pie plate.

    Fit the dough into the pie plate

    The Spruce Eats / 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 Eats / 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 Eats / Danielle Moore

Make the Filling

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

    Beat 1 egg until pale yellow and frothy

    The Spruce Eats / 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 Eats / Danielle Moore

  3. Add the remaining eggs.

    Add the remaining eggs to the flour mixture

    The Spruce Eats / 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 Eats / 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 Eats / Danielle Moore

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

    Quiche mixture

    The Spruce Eats / 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 Eats / 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 Eats / Danielle Moore

Recipe Variation

Add some fresh chopped baby spinach, chopped bell pepper, onions, bacon, sausage; the opportunity is endless to jazz this quiche up to with whatever additions you are craving.


Tips

  • This quiche will keep in an airtight container for three to four days in the refrigerator. 
  • Or freeze your quiche for later use; just eat it within three months. 


How quickly should you refrigerate your quiche?

Quiche should be put in the refrigerator within the first two-hour window. It is a highly perishable food and must be stored properly and safely.