|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 2g||7%|
|*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.|
This crustless spinach quiche can become your go-to recipe, and not only for breakfast or brunch. It takes only minutes of active prep time, and about 30 minutes in the oven, so it's ideal for rushed breakfasts, lunches, or dinners. Feel free to add in other vegetables of your choice, or serve it with a green salad as they commonly do in France.
While most quiche recipes include milk, cream, cheese, and often butter, this recipe is dairy-free. You can use whatever dairy-free cheese is your favorite, like Follow Your Heart's Vegan Gourmet Cheddar—or make your own. As well, you can use your choice of milk alternatives, such as unsweetened soy milk or almond milk.
By being crustless, the fat and gluten in the typical quiche crust are eliminated. You may quickly find that you don't miss the crust at all. Quiche is very easy to bake and serve without a crust. You can also bake it in silicone muffin forms and pop out individual quiches, or in mini-muffin forms for mini-quiches. These can be fun appetizers for a party.
While this recipe is vegetarian and dairy-free, it is not vegan as it uses eggs, which are an animal product.
- 5 large eggs
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 1/2 cups unsweetened almond or soy milk
- 6 ounces dairy-free cheese
- 2 cups fresh baby spinach, stems removed
Gather the ingredients.
Preheat the oven to 350 F.
In a large mixing bowl, whisk the eggs until they are pale yellow in color.
Add the freshly ground black pepper, salt, garlic powder, and soy milk, whisking until well combined. Set aside.
Using your fingers, crumble a little more than half of the dairy-free cheese into the bottom of a 9-inch pie plate, covering as much of the surface area as possible.
Crumble the remaining dairy-free cheese into the egg mixture.
Add in the spinach, mixing until evenly distributed, and gently pour the mixture into the pie plate.
Bake for 25 to 35 minutes, or until the top is golden brown and the center is slightly risen but not jiggly.
Remove the quiche from the oven.
Allow the quiche to cool for 15 minutes before serving.
- Cover and refrigerate any leftover quiche.
- You can easily reheat it in the microwave to enjoy the next day.
This recipe is a good introduction to crustless, dairy-free quiche. You can quickly devise how you can modify it to add vegetables such as onions, bell peppers, asparagus, mushrooms, zucchini, eggplant, or corn. Roasted red peppers, pimentos, and chilis can add zest and spice if you find the quiche a little too tame.