25+ Delicious Dairy-Free Cheese Quiche Recipes for Every Occasion

Finding the perfect quiche recipe that caters to dietary preferences can be a challenge, especially if you’re looking for dairy-free options.

Whether you have a dairy allergy, follow a plant-based lifestyle, or simply prefer to skip dairy, there’s no need to miss out on the creamy, cheesy goodness of quiche.

In this collection of 25+ dairy-free cheese quiche recipes, you’ll find a variety of mouth-watering options that satisfy both your cravings and dietary needs.

From tofu-based fillings to nutritional yeast blends, these quiches provide the perfect balance of flavor and texture without a hint of dairy.

Explore these delicious and satisfying recipes for your next brunch, dinner, or special occasion.

You’ll be amazed at how easy it is to enjoy the comforting flavors of a cheesy quiche without any dairy!

25+ Delicious Dairy-Free Cheese Quiche Recipes for Every Occasion

These 25+ dairy-free cheese quiche recipes showcase the incredible variety and flavors that can be achieved without dairy products.

From savory vegetable-packed quiches to rich, creamy tofu-based fillings, these recipes offer something for everyone.

Whether you’re looking to enjoy a breakfast treat or a comforting dinner, these dairy-free quiches are easy to make and sure to impress.

With the use of ingredients like nutritional yeast, vegan cheese, and silken tofu, you can create a satisfying quiche that tastes just as indulgent as the traditional version.

Say goodbye to missing out on this classic dish and dive into these flavorful, dairy-free quiche recipes that will have everyone asking for seconds!

Dairy-Free Spinach and Mushroom Quiche

This dairy-free spinach and mushroom quiche is a perfect combination of earthy mushrooms, fresh spinach, and savory herbs, all baked into a tender, flaky crust. Made without any dairy, it’s great for those with lactose intolerance or following a vegan diet. The texture is creamy thanks to the use of silken tofu and nutritional yeast, offering a subtle cheesy flavor without the dairy.

Ingredients:

• 1 pre-made pie crust (or homemade dairy-free crust)
• 1 tbsp olive oil
• 1 cup sliced mushrooms
• 1 cup fresh spinach, chopped
• 1/2 onion, chopped
• 1 cup silken tofu
• 1/4 cup nutritional yeast
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh thyme (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté onions and mushrooms until they soften, about 5-7 minutes. Add spinach and cook until wilted, another 2 minutes. Remove from heat and set aside.
3. In a blender or food processor, combine silken tofu, nutritional yeast, Dijon mustard, garlic powder, salt, pepper, and thyme. Blend until smooth and creamy.
4. Pour the tofu mixture into the sautéed vegetables, stirring gently to combine.
5. Pour the mixture into the prepared pie crust and spread evenly.
6. Bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
7. Let cool for 10 minutes before slicing.

This dairy-free spinach and mushroom quiche is a delicious and satisfying meal that everyone can enjoy. The creamy tofu mixture perfectly balances the flavors of the mushrooms and spinach, and the flaky crust ties everything together. It’s versatile enough to serve for brunch, lunch, or even a light dinner. You can also add other vegetables like bell peppers or zucchini for extra flavor.

Dairy-Free Tomato and Basil Quiche

A fresh and vibrant quiche featuring juicy tomatoes, fragrant basil, and a dairy-free filling. This recipe uses a cashew cream base that mimics the creamy texture of traditional quiche while remaining completely dairy-free. Perfect for summer gatherings or a light weekday meal, this quiche will satisfy your craving for a savory, dairy-free treat.

Ingredients:

• 1 pre-made dairy-free pie crust
• 1 cup raw cashews (soaked for 4 hours or overnight)
• 1/2 cup water
• 2 tbsp olive oil
• 1 small onion, chopped
• 2 large tomatoes, sliced
• 1/2 cup fresh basil, chopped
• 1/2 tsp turmeric
• 1/4 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. To make the cashew cream, blend the soaked cashews and water in a high-speed blender until smooth and creamy.
3. Heat olive oil in a pan over medium heat. Add chopped onions and sauté until softened, about 5 minutes.
4. Pour the cashew cream into the pan with the onions, add turmeric, garlic powder, salt, and pepper. Stir well to combine and let cook for another 2-3 minutes.
5. Remove from heat and stir in fresh basil.
6. Pour the cashew mixture into the prepared pie crust and spread it out evenly.
7. Arrange the tomato slices on top of the mixture.
8. Bake for 30-35 minutes, or until the quiche is set and slightly golden around the edges.
9. Allow to cool for 10 minutes before serving.

This dairy-free tomato and basil quiche is a delightful combination of creamy cashew filling and fresh, tangy tomatoes. The basil adds an aromatic finish, making it the perfect dish for warm weather. The quiche is rich in flavor, with a satisfying texture that doesn’t miss the dairy. Serve it with a side salad for a complete, healthy meal that everyone can enjoy, regardless of dietary restrictions.

Dairy-Free Broccoli and Potato Quiche

A hearty and satisfying dairy-free quiche made with nutritious broccoli and creamy potatoes, all set in a flaky crust. This quiche is not only delicious but also packed with healthy vegetables. The filling is made from a blend of soaked cashews and plant-based milk, giving it a rich and creamy texture without any dairy.

Ingredients:

• 1 pre-made dairy-free pie crust
• 1 large potato, peeled and diced
• 1 cup broccoli florets, chopped
• 1/2 onion, diced
• 1/2 cup soaked cashews
• 1/2 cup unsweetened almond milk
• 1 tbsp nutritional yeast
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small pot, boil the diced potato in salted water until tender, about 10 minutes. Drain and set aside.
3. Blanch the broccoli florets in boiling water for 2 minutes, then drain and set aside.
4. Sauté the diced onion in a little oil over medium heat until softened, about 5 minutes.
5. In a blender, combine soaked cashews, almond milk, nutritional yeast, oregano, salt, and pepper. Blend until smooth and creamy.
6. In a large bowl, mix the cooked potatoes, broccoli, and sautéed onions. Pour the cashew mixture over the vegetables and stir to combine.
7. Pour the mixture into the prepared pie crust and smooth out the top.
8. Bake for 35-40 minutes, or until the quiche is golden and set in the center.
9. Allow to cool for 10 minutes before slicing.

This dairy-free broccoli and potato quiche is a comforting and filling dish that’s perfect for any meal of the day. The combination of potatoes and broccoli provides a satisfying texture, while the creamy cashew filling ties everything together. This quiche is perfect for those looking for a wholesome and hearty dish that’s completely dairy-free. Enjoy it on its own or paired with a fresh green salad for a balanced meal.

Dairy-Free Sweet Potato and Leek Quiche

This dairy-free sweet potato and leek quiche offers a unique twist with the sweetness of roasted sweet potatoes and the mild, onion-like flavor of leeks. The filling is made with silken tofu and a touch of turmeric for color, creating a rich and creamy texture without any dairy. This quiche is both hearty and flavorful, making it perfect for brunch or dinner.

Ingredients:

• 1 pre-made dairy-free pie crust
• 1 large sweet potato, peeled and cubed
• 1 leek, cleaned and sliced
• 1 tbsp olive oil
• 1 block silken tofu (12 oz)
• 1/4 cup nutritional yeast
• 1 tsp turmeric
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss sweet potato cubes with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until tender and slightly caramelized. Set aside.
3. Sauté the sliced leek in a little olive oil over medium heat until softened, about 5 minutes. Set aside.
4. In a blender or food processor, combine silken tofu, nutritional yeast, turmeric, garlic powder, salt, and pepper. Blend until smooth.
5. In a large mixing bowl, combine roasted sweet potatoes, sautéed leeks, and tofu mixture. Stir gently to combine.
6. Pour the mixture into the prepared pie crust and smooth the top.
7. Bake for 35-40 minutes, or until the quiche is golden and firm to the touch.
8. Let cool for 10 minutes before slicing. Garnish with fresh parsley if desired.

This dairy-free sweet potato and leek quiche is an indulgent yet wholesome dish that perfectly balances the natural sweetness of sweet potatoes with the savory depth of leeks. The creamy tofu base provides a rich texture, while the turmeric gives it a beautiful golden hue. Whether served for brunch, lunch, or dinner, this quiche is sure to be a crowd-pleaser. It’s a wonderful way to incorporate more vegetables into your meals while keeping things dairy-free.

Dairy-Free Asparagus and Red Pepper Quiche

A light and fresh dairy-free quiche featuring tender asparagus and sweet red peppers. The creamy base, made with blended cashews and plant-based milk, mimics the richness of traditional quiche fillings while remaining completely dairy-free. This quiche is colorful, full of flavor, and perfect for a spring or summer gathering.

Ingredients:

• 1 pre-made dairy-free pie crust
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 red bell pepper, diced
• 1 tbsp olive oil
• 1/2 cup raw cashews (soaked for 4 hours)
• 1/2 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Sauté the diced red bell pepper for 3-4 minutes, then add the asparagus and cook for another 5-7 minutes until both are tender. Set aside.
3. In a blender, combine soaked cashews, almond milk, nutritional yeast, garlic powder, salt, and pepper. Blend until smooth and creamy.
4. Mix the sautéed vegetables with the cashew mixture in a large bowl. Stir to combine.
5. Pour the mixture into the prepared pie crust and smooth the top.
6. Bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
7. Allow the quiche to cool for 10 minutes before slicing and serving. Garnish with fresh basil if desired.

The dairy-free asparagus and red pepper quiche is a colorful and flavorful dish that offers a satisfying and creamy texture without any dairy. The combination of fresh vegetables brings a lightness to the quiche, making it perfect for warmer seasons. The creamy cashew base adds richness, and the nutritional yeast gives it a mild cheesy flavor. Serve it with a simple salad or roasted potatoes for a complete, delightful meal that anyone can enjoy.

Dairy-Free Zucchini and Carrot Quiche

This dairy-free zucchini and carrot quiche combines the mild flavor of zucchini with the sweetness of carrots, all bound together with a creamy tofu filling. It’s a healthy and flavorful option for breakfast, brunch, or lunch, and the addition of nutritional yeast brings a cheesy taste without any dairy. A great way to enjoy seasonal vegetables in a comforting quiche form.

Ingredients:

• 1 pre-made dairy-free pie crust
• 1 medium zucchini, grated
• 1 medium carrot, grated
• 1 tbsp olive oil
• 1/2 onion, chopped
• 1 block silken tofu (12 oz)
• 1/4 cup nutritional yeast
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Sauté the onion until softened, about 5 minutes.
3. Add the grated zucchini and carrot to the pan and sauté for another 5 minutes, until the vegetables release their moisture and begin to soften. Remove from heat and set aside to cool.
4. In a blender or food processor, combine silken tofu, nutritional yeast, thyme, salt, and pepper. Blend until smooth and creamy.
5. Mix the sautéed vegetables into the tofu mixture and stir to combine.
6. Pour the mixture into the prepared pie crust and smooth the top.
7. Bake for 35-40 minutes, or until the quiche is golden and firm to the touch.
8. Let cool for 10 minutes before slicing and serving.

This dairy-free zucchini and carrot quiche is a light yet satisfying dish that’s perfect for any occasion. The combination of zucchini and carrot adds both flavor and texture, while the tofu filling provides the creamy consistency you expect from a quiche. Nutritional yeast brings a cheesy, umami flavor without any dairy, making it a great choice for vegans or those with dietary restrictions. Enjoy it as a meal on its own or pair it with a side of fresh greens for a healthy and delicious meal.

Dairy-Free Broccoli and Cauliflower Quiche

This dairy-free broccoli and cauliflower quiche is a hearty, vegetable-packed dish that’s perfect for brunch or dinner. The combination of tender broccoli and cauliflower provides a rich, comforting flavor, while the creamy tofu base offers a smooth texture without the need for dairy. It’s an excellent option for those looking to incorporate more vegetables into their meals without sacrificing flavor.

Ingredients:

• 1 pre-made dairy-free pie crust
• 1 cup broccoli florets, chopped
• 1 cup cauliflower florets, chopped
• 1 small onion, diced
• 1 tbsp olive oil
• 1 block silken tofu (12 oz)
• 1/4 cup nutritional yeast
• 1/2 tsp garlic powder
• 1/4 tsp turmeric (for color)
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium pot, steam the broccoli and cauliflower florets for about 5-7 minutes, until tender. Drain and set aside.
3. Sauté the diced onion in olive oil over medium heat until softened, about 5 minutes. Set aside to cool slightly.
4. In a blender or food processor, combine silken tofu, nutritional yeast, garlic powder, turmeric, salt, and pepper. Blend until smooth and creamy.
5. In a large mixing bowl, combine the steamed broccoli, cauliflower, sautéed onions, and tofu mixture. Stir well to combine.
6. Pour the mixture into the prepared pie crust and spread evenly.
7. Bake for 35-40 minutes, or until the quiche is set and lightly golden on top.
8. Allow the quiche to cool for 10 minutes before slicing and serving. Garnish with fresh parsley if desired.

This dairy-free broccoli and cauliflower quiche is the perfect way to enjoy a comforting, nutritious meal without any dairy. The tofu-based filling is creamy and rich, while the vegetables provide a satisfying texture and flavor. This quiche is versatile enough to serve at any time of day and pairs wonderfully with a fresh salad or roasted vegetables. It’s an ideal choice for a light yet filling meal for those following a dairy-free or plant-based diet.

Dairy-Free Chickpea and Spinach Quiche

This dairy-free chickpea and spinach quiche is a protein-packed, savory dish with a delicious combination of flavors. The chickpeas give the quiche a hearty texture, while the spinach adds a burst of freshness. With a creamy cashew-based filling and nutritional yeast for a cheesy flavor, this quiche is perfect for anyone looking for a satisfying dairy-free meal.

Ingredients:

• 1 pre-made dairy-free pie crust
• 1 cup chickpeas, cooked or canned
• 1 cup fresh spinach, chopped
• 1/2 onion, diced
• 1 tbsp olive oil
• 1/2 cup raw cashews (soaked for 4 hours or overnight)
• 1/4 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté the diced onion in olive oil over medium heat until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
3. In a blender, combine soaked cashews, almond milk, nutritional yeast, garlic powder, cumin, salt, and pepper. Blend until smooth and creamy.
4. In a mixing bowl, mash the chickpeas with a fork or potato masher until coarsely mashed. Stir in the sautéed onion and spinach mixture.
5. Pour the cashew mixture over the chickpeas and vegetables and stir to combine.
6. Pour the mixture into the prepared pie crust and smooth the top.
7. Bake for 30-35 minutes, or until the quiche is set and lightly golden.
8. Let the quiche cool for 10 minutes before slicing and serving.

This dairy-free chickpea and spinach quiche is a delightful, protein-packed option that’s as filling as it is flavorful. The cashew cream base brings richness, while the chickpeas add substance to the dish, making it both hearty and satisfying. This quiche is perfect for any meal of the day and can easily be adapted with other vegetables such as bell peppers or zucchini. Enjoy it with a side of greens for a wholesome, dairy-free meal.

Dairy-Free Butternut Squash and Sage Quiche

This dairy-free butternut squash and sage quiche combines the natural sweetness of roasted butternut squash with the earthy, aromatic flavor of fresh sage. The tofu-based filling creates a smooth, creamy texture without the need for any dairy, while the squash adds richness and depth to the quiche. It’s perfect for fall or winter meals and makes an excellent addition to any brunch table.

Ingredients:

• 1 pre-made dairy-free pie crust
• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 small onion, diced
• 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
• 1 block silken tofu (12 oz)
• 1/4 cup nutritional yeast
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the butternut squash cubes in olive oil, salt, and pepper. Roast in the oven for 25-30 minutes, or until tender and lightly caramelized. Set aside to cool slightly.
3. Sauté the diced onion and fresh sage in a pan over medium heat for 5 minutes, until the onion is softened and fragrant. Set aside.
4. In a blender or food processor, combine silken tofu, nutritional yeast, garlic powder, salt, and pepper. Blend until smooth and creamy.
5. In a large mixing bowl, combine the roasted butternut squash, sautéed onion and sage, and tofu mixture. Stir to combine.
6. Pour the mixture into the prepared pie crust and smooth out the top.
7. Bake for 35-40 minutes, or until the quiche is golden and set in the center.
8. Allow to cool for 10 minutes before slicing and serving.

This dairy-free butternut squash and sage quiche is a comforting, flavorful dish that’s perfect for cooler months. The sweetness of the butternut squash pairs beautifully with the earthy sage and the creamy tofu filling, creating a quiche that’s rich in flavor but free of dairy. It’s an excellent choice for a light lunch or brunch, and it also makes a great addition to any holiday meal. Pair it with a simple green salad or roasted vegetables for a complete, nourishing meal.

Dairy-Free Mushroom and Thyme Quiche

This dairy-free mushroom and thyme quiche is a savory, rich dish packed with earthy mushrooms and fragrant thyme. The creamy tofu-based filling brings all the flavors together without the need for dairy, making it the perfect option for a plant-based brunch or dinner. The mushrooms add a deep, umami flavor, while the thyme gives it a pleasant herbal note.

Ingredients:

• 1 pre-made dairy-free pie crust
• 2 cups mushrooms, sliced (cremini or button mushrooms work well)
• 1/2 onion, diced
• 2 tbsp olive oil
• 1 block silken tofu (12 oz)
• 1/4 cup nutritional yeast
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp fresh thyme leaves, for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a pan, heat olive oil over medium heat. Add the onions and cook until softened, about 5 minutes.
3. Add the sliced mushrooms to the pan and sauté for another 7-10 minutes, until the mushrooms release their moisture and become golden. Season with salt and pepper, and stir in the dried thyme. Set aside to cool.
4. In a blender, combine silken tofu, nutritional yeast, garlic powder, salt, and pepper. Blend until smooth and creamy.
5. In a mixing bowl, combine the sautéed mushrooms and onions with the tofu mixture. Stir well.
6. Pour the mixture into the prepared pie crust and smooth the top.
7. Bake for 30-35 minutes, or until the quiche is golden and firm.
8. Let cool for 10 minutes before slicing. Garnish with fresh thyme leaves if desired.

This dairy-free mushroom and thyme quiche is a delicious and savory dish that delivers a hearty and satisfying experience without any dairy. The combination of earthy mushrooms and aromatic thyme makes it the perfect option for a cozy brunch or a light dinner. The tofu-based filling is creamy and rich, making it hard to believe that this quiche is completely dairy-free. Serve it with a fresh salad or roasted vegetables for a wholesome meal.

Dairy-Free Tomato and Basil Quiche

This dairy-free tomato and basil quiche is a simple yet flavorful dish that highlights the bright, fresh flavors of juicy tomatoes and fragrant basil. The tofu filling, spiced with a little garlic and nutritional yeast, creates a creamy and savory texture without any dairy. This quiche is light yet satisfying, making it perfect for any occasion, from a weekend brunch to a light summer dinner.

Ingredients:

• 1 pre-made dairy-free pie crust
• 2 large tomatoes, sliced
• 1/4 cup fresh basil leaves, chopped
• 1/2 onion, diced
• 1 tbsp olive oil
• 1 block silken tofu (12 oz)
• 1/4 cup nutritional yeast
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Sauté the diced onion for 5 minutes until softened.
3. In a blender, combine silken tofu, nutritional yeast, garlic powder, salt, and pepper. Blend until smooth.
4. In a mixing bowl, combine the sautéed onion, chopped basil, and tofu mixture. Stir until everything is well mixed.
5. Pour the tofu mixture into the prepared pie crust and smooth the top.
6. Arrange the sliced tomatoes on top of the tofu mixture in a decorative pattern.
7. Bake for 30-35 minutes, or until the quiche is set and slightly golden around the edges.
8. Allow the quiche to cool for 10 minutes before slicing.

This dairy-free tomato and basil quiche is the epitome of fresh, vibrant flavors. The creamy tofu filling pairs perfectly with the juicy tomatoes and aromatic basil, offering a satisfying meal without any dairy. It’s the perfect dish for summer gatherings or any time you crave a light yet filling meal. This quiche can be served warm or at room temperature, making it an easy and versatile dish for any occasion.

Dairy-Free Spicy Pepper and Avocado Quiche

For a bit of heat, try this dairy-free spicy pepper and avocado quiche. The combination of spicy peppers, creamy avocado, and a smooth tofu base offers a unique flavor profile. With a kick of heat from the peppers and the creamy texture of avocado, this quiche is a fantastic choice for those looking for something bold and satisfying in a dairy-free form.

Ingredients:

• 1 pre-made dairy-free pie crust
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small jalapeño, deseeded and finely chopped
• 1 ripe avocado, peeled and diced
• 1 tbsp olive oil
• 1 block silken tofu (12 oz)
• 1/4 cup nutritional yeast
• 1/2 tsp chili powder
• 1/4 tsp cumin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Sauté the bell peppers and jalapeño for about 5 minutes, until softened and fragrant. Season with salt and pepper. Set aside.
3. In a blender or food processor, combine silken tofu, nutritional yeast, chili powder, cumin, salt, and pepper. Blend until smooth.
4. In a mixing bowl, combine the sautéed peppers with the tofu mixture. Stir gently to combine.
5. Pour the mixture into the prepared pie crust and spread it evenly.
6. Top the quiche with the diced avocado, spreading it evenly over the top.
7. Bake for 30-35 minutes, or until the quiche is firm and lightly golden.
8. Let the quiche cool for 10 minutes before slicing and serving.

This dairy-free spicy pepper and avocado quiche is a bold and satisfying dish that packs a flavorful punch. The combination of spicy peppers and creamy avocado makes it stand out from traditional quiches. The tofu-based filling is smooth and creamy, while the nutritional yeast adds a cheesy flavor without the dairy. Perfect for spice lovers, this quiche can be enjoyed as a main course or served alongside a refreshing salad for a well-rounded meal.

Dairy-Free Zucchini and Carrot Quiche

This dairy-free zucchini and carrot quiche is a light, vegetable-packed dish that offers both sweetness and earthiness in every bite. The zucchini provides a fresh, juicy texture while the carrots add a subtle sweetness that complements the savory tofu filling. It’s the perfect option for a healthy breakfast, brunch, or even a light dinner.

Ingredients:

• 1 pre-made dairy-free pie crust
• 1 medium zucchini, grated
• 1 medium carrot, grated
• 1/2 onion, diced
• 2 tbsp olive oil
• 1 block silken tofu (12 oz)
• 1/4 cup nutritional yeast
• 1/2 tsp onion powder
• 1/4 tsp turmeric (for color)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Grate the zucchini and carrot using a box grater or food processor. Place the grated vegetables in a clean kitchen towel and squeeze out any excess moisture.
3. In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
4. Add the grated zucchini and carrot to the pan and sauté for another 5 minutes, stirring occasionally. Remove from heat and set aside to cool slightly.
5. In a blender, combine silken tofu, nutritional yeast, onion powder, turmeric, salt, and pepper. Blend until smooth and creamy.
6. In a large bowl, combine the sautéed vegetables with the tofu mixture. Stir well to combine.
7. Pour the mixture into the prepared pie crust and smooth the top.
8. Bake for 30-35 minutes, or until the quiche is golden and set in the center.
9. Let cool for 10 minutes before slicing. Garnish with fresh parsley if desired.

This dairy-free zucchini and carrot quiche is a light yet flavorful dish perfect for any meal of the day. The vibrant vegetables provide both texture and natural sweetness, while the tofu-based filling brings richness without any dairy. Whether you’re looking for a healthy brunch option or a wholesome dinner, this quiche is sure to be a hit. It pairs wonderfully with a side salad for a complete and nutritious meal.

Dairy-Free Sweet Potato and Kale Quiche

This dairy-free sweet potato and kale quiche is packed with nutritious ingredients and vibrant flavors. The sweet potato provides a natural sweetness, while the kale adds a hearty, slightly bitter contrast. The tofu filling is rich and creamy, making it a satisfying dish that’s perfect for any time of day.

Ingredients:

• 1 pre-made dairy-free pie crust
• 1 medium sweet potato, peeled and diced
• 1 cup kale, chopped
• 1/2 onion, diced
• 1 tbsp olive oil
• 1 block silken tofu (12 oz)
• 1/4 cup nutritional yeast
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Boil or steam the diced sweet potato until tender, about 10-12 minutes. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Sauté the onion for 5 minutes, until softened. Add the chopped kale and cook for another 2-3 minutes, until wilted. Set aside to cool slightly.
4. In a blender, combine silken tofu, nutritional yeast, smoked paprika, garlic powder, salt, and pepper. Blend until smooth and creamy.
5. In a large bowl, combine the cooked sweet potato, sautéed kale, and tofu mixture. Stir to combine.
6. Pour the mixture into the prepared pie crust and spread evenly.
7. Bake for 35-40 minutes, or until the quiche is set and lightly golden around the edges.
8. Allow to cool for 10 minutes before slicing.

This dairy-free sweet potato and kale quiche is a delicious and wholesome dish that’s both satisfying and packed with nutrients. The sweet potato adds a natural sweetness, while the kale brings a lovely texture and earthiness. The tofu filling is creamy, making the quiche feel indulgent without the need for dairy. Perfect for brunch, lunch, or even dinner, this quiche is an excellent way to enjoy plant-based eating in a comforting and delicious form.

Dairy-Free Artichoke and Olive Quiche

This dairy-free artichoke and olive quiche offers a Mediterranean-inspired flavor profile with tender artichokes and briny olives. The creamy tofu base holds all the ingredients together while providing a rich texture, and the tangy artichokes paired with the salty olives create a perfect balance. It’s an ideal quiche for a special brunch or dinner gathering.

Ingredients:

• 1 pre-made dairy-free pie crust
• 1 cup canned or jarred artichoke hearts, drained and chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 onion, diced
• 1 tbsp olive oil
• 1 block silken tofu (12 oz)
• 1/4 cup nutritional yeast
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
3. Add the chopped artichokes and olives to the skillet and cook for another 2-3 minutes. Remove from heat and set aside.
4. In a blender, combine silken tofu, nutritional yeast, oregano, garlic powder, salt, and pepper. Blend until smooth.
5. In a mixing bowl, combine the sautéed artichokes, olives, and onion with the tofu mixture. Stir to combine.
6. Pour the mixture into the prepared pie crust and smooth the top.
7. Bake for 30-35 minutes, or until the quiche is set and lightly golden.
8. Let the quiche cool for 10 minutes before slicing.

This dairy-free artichoke and olive quiche brings Mediterranean flavors to your table in a light yet satisfying way. The combination of artichokes and olives creates a savory and slightly tangy filling, while the creamy tofu-based mixture holds everything together without the need for dairy. This quiche makes a fantastic brunch or light dinner, and its bold flavors are sure to impress anyone following a dairy-free diet. Serve it with a simple green salad for a complete meal.

Dairy-Free Spinach and Ricotta Quiche

This dairy-free spinach and ricotta quiche is a fresh take on a classic favorite. Packed with vibrant spinach and a creamy tofu-based ricotta alternative, it’s a great choice for those who want a light yet flavorful dish. The tofu ricotta gives the quiche a satisfying, cheesy-like texture without dairy, making it a perfect option for brunch or a quick weeknight dinner.

Ingredients:

• 1 pre-made dairy-free pie crust
• 3 cups fresh spinach, chopped
• 1/2 onion, diced
• 1 tbsp olive oil
• 1 block silken tofu (12 oz)
• 1/4 cup nutritional yeast
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the diced onion and sauté for 5 minutes, until softened.
3. Add the chopped spinach to the pan and cook for another 2-3 minutes, until wilted. Season with salt and pepper, then set aside to cool.
4. In a blender, combine silken tofu, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy.
5. In a mixing bowl, combine the spinach mixture with the tofu ricotta mixture and stir until well combined.
6. Pour the mixture into the prepared pie crust and smooth the top.
7. Bake for 30-35 minutes, or until the quiche is firm and lightly golden around the edges.
8. Let cool for 10 minutes before slicing.

This dairy-free spinach and ricotta quiche is a delicious and nutritious dish that satisfies without dairy. The creamy tofu ricotta mimics the texture of traditional ricotta, while the spinach adds freshness and color to the quiche. It’s a wonderful option for a plant-based meal, and can be enjoyed for breakfast, lunch, or dinner. Pair it with a simple green salad or roasted vegetables for a well-rounded and satisfying meal.

Dairy-Free Broccoli and Cheddar Quiche

This dairy-free broccoli and cheddar quiche is a comforting and hearty option that’s full of flavor. With the natural richness of silken tofu and nutritional yeast, it achieves a creamy texture that mimics a cheesy filling. Packed with broccoli, this quiche is a healthy and satisfying choice for anyone avoiding dairy, while still delivering on the savory flavors of a classic quiche.

Ingredients:

• 1 pre-made dairy-free pie crust
• 2 cups broccoli florets, steamed
• 1/2 onion, diced
• 1 tbsp olive oil
• 1 block silken tofu (12 oz)
• 1/4 cup nutritional yeast
• 1 tsp mustard powder
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam the broccoli florets until tender, about 5-7 minutes. Set aside to cool slightly.
3. In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Set aside.
4. In a blender, combine silken tofu, nutritional yeast, mustard powder, garlic powder, salt, and pepper. Blend until smooth and creamy.
5. In a large mixing bowl, combine the steamed broccoli, sautéed onion, and tofu mixture. Stir until everything is evenly coated.
6. Pour the mixture into the prepared pie crust and smooth the top.
7. Bake for 30-35 minutes, or until the quiche is set and lightly golden around the edges.
8. Let cool for 10 minutes before slicing.

This dairy-free broccoli and cheddar quiche is a classic, comforting dish that’s perfect for a dairy-free lifestyle. The rich, cheesy flavor comes from the nutritional yeast and tofu mixture, while the broccoli adds a healthy, nutritious element. This quiche is great for breakfast, lunch, or dinner, and pairs well with a side salad or roasted potatoes. It’s a wholesome, satisfying meal that proves you don’t need dairy to enjoy a cheesy, savory quiche.

Dairy-Free Avocado and Black Bean Quiche

This dairy-free avocado and black bean quiche brings a flavorful, hearty twist to traditional quiche recipes. The creamy avocado adds a rich texture, while the black beans provide protein and a slight earthiness. The tofu filling ties everything together with a smooth consistency, making this quiche an excellent choice for anyone looking for a filling, plant-based meal that’s bursting with flavor.

Ingredients:

• 1 pre-made dairy-free pie crust
• 1 ripe avocado, peeled and diced
• 1 cup cooked black beans (or 1 can, drained and rinsed)
• 1/2 onion, diced
• 1 tbsp olive oil
• 1 block silken tofu (12 oz)
• 1/4 cup nutritional yeast
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the diced onion and sauté for 5 minutes, until softened.
3. In a blender, combine silken tofu, nutritional yeast, cumin, chili powder, salt, and pepper. Blend until smooth and creamy.
4. In a large bowl, combine the sautéed onion, black beans, and tofu mixture. Stir until evenly mixed.
5. Pour the mixture into the prepared pie crust and spread evenly.
6. Top the quiche with the diced avocado, spreading it evenly across the surface.
7. Bake for 30-35 minutes, or until the quiche is set and golden around the edges.
8. Let the quiche cool for 10 minutes before slicing. Garnish with fresh cilantro if desired.

This dairy-free avocado and black bean quiche is a hearty and flavorful meal that combines creamy avocado with the earthiness of black beans for a unique twist on traditional quiche. The tofu filling provides a smooth texture, while the spices add warmth and depth to the dish. This quiche is perfect for a protein-packed breakfast, lunch, or dinner, and is a great way to enjoy a fulfilling meal without dairy. It pairs wonderfully with a fresh salad or some roasted veggies for a complete, nutritious meal.

Dairy-Free Mushroom and Thyme Quiche

This dairy-free mushroom and thyme quiche is a savory, aromatic dish that’s perfect for mushroom lovers. The earthy flavor of mushrooms is complemented by the fragrant thyme, creating a deliciously rich and satisfying filling. The tofu base provides a creamy texture without the need for dairy, making this quiche both vegan and dairy-free, ideal for brunch or dinner.

Ingredients:

• 1 pre-made dairy-free pie crust
• 2 cups mushrooms, sliced (cremini, button, or a mix)
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 block silken tofu (12 oz)
• 1/4 cup nutritional yeast
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing for about 5 minutes until softened.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 8 minutes. Season with salt, pepper, and thyme. Set aside to cool slightly.
4. In a blender, combine silken tofu, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
5. In a mixing bowl, combine the sautéed mushrooms and tofu mixture. Stir until well mixed.
6. Pour the mixture into the prepared pie crust and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until the quiche is firm and golden brown around the edges.
8. Let the quiche cool for 10 minutes before slicing. Garnish with fresh thyme if desired.

This dairy-free mushroom and thyme quiche is an elegant and flavorful dish that’s perfect for a cozy brunch or a light dinner. The mushrooms provide a rich, earthy flavor, while the tofu-based filling ensures a creamy texture without the need for dairy. The addition of thyme enhances the savory notes, making this quiche a crowd-pleaser. It’s simple to prepare yet sophisticated in taste, and pairs beautifully with a green salad or roasted vegetables for a wholesome meal.

Dairy-Free Roasted Red Pepper and Spinach Quiche

This dairy-free roasted red pepper and spinach quiche offers a beautiful combination of sweet and savory flavors. The roasted red peppers add a burst of sweetness, while the spinach gives it a fresh, earthy taste. The tofu-based filling ensures the quiche is creamy and satisfying without any dairy, making it an ideal dish for those seeking a flavorful, plant-based alternative to traditional quiche.

Ingredients:

• 1 pre-made dairy-free pie crust
• 1 large roasted red pepper, peeled and chopped
• 2 cups fresh spinach, chopped
• 1/2 onion, diced
• 1 tbsp olive oil
• 1 block silken tofu (12 oz)
• 1/4 cup nutritional yeast
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
3. Add the chopped spinach and cook for another 2-3 minutes, until wilted. Set aside to cool slightly.
4. In a blender, combine silken tofu, nutritional yeast, paprika, garlic powder, salt, and pepper. Blend until smooth and creamy.
5. In a mixing bowl, combine the roasted red pepper, sautéed spinach, and tofu mixture. Stir to combine.
6. Pour the mixture into the prepared pie crust and spread evenly.
7. Bake for 30-35 minutes, or until the quiche is set and lightly golden around the edges.
8. Allow to cool for 10 minutes before slicing.

This dairy-free roasted red pepper and spinach quiche is a vibrant and flavorful dish that offers a combination of sweet peppers and fresh spinach. The tofu filling provides a creamy texture without the need for dairy, making it a perfect plant-based option for breakfast, brunch, or dinner. It’s light yet filling, and pairs wonderfully with a crisp salad or roasted vegetables for a complete meal. This quiche is easy to prepare and full of bright, fresh flavors that everyone will enjoy.

Dairy-Free Tomato and Basil Quiche

This dairy-free tomato and basil quiche is bursting with the flavors of summer. The juicy tomatoes and aromatic basil combine beautifully in the creamy tofu filling, making each bite a delightful experience. The tofu-based filling is rich and smooth, providing a satisfying texture without any dairy, while the fresh ingredients give the quiche a bright, flavorful profile.

Ingredients:

• 1 pre-made dairy-free pie crust
• 2 medium tomatoes, diced
• 1/4 cup fresh basil, chopped
• 1/2 onion, diced
• 1 tbsp olive oil
• 1 block silken tofu (12 oz)
• 1/4 cup nutritional yeast
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
3. Add the diced tomatoes to the pan and cook for another 3-4 minutes, until they start to soften. Set aside to cool slightly.
4. In a blender, combine silken tofu, nutritional yeast, oregano, salt, and pepper. Blend until smooth and creamy.
5. In a large bowl, combine the sautéed onions and tomatoes with the tofu mixture. Stir in the chopped basil.
6. Pour the mixture into the prepared pie crust and smooth the top.
7. Bake for 30-35 minutes, or until the quiche is set and golden brown around the edges.
8. Let cool for 10 minutes before slicing.

This dairy-free tomato and basil quiche is a light, flavorful dish that highlights the freshness of summer produce. The juicy tomatoes and fragrant basil offer a burst of flavor, while the tofu filling adds a creamy richness. It’s a perfect choice for a light brunch, lunch, or dinner, and pairs wonderfully with a green salad or roasted vegetables. This quiche is simple to make yet full of vibrant, fresh ingredients that will satisfy both dairy-free and non-dairy-free eaters alike.

Note: More recipes are coming soon!