35+ Irresistible Dairy-Free Wheat-Free Quiche Recipes You’ll Love

If you’re looking for delicious, comforting quiche recipes that cater to dairy-free and wheat-free diets, you’re in the right place!

Whether you’re avoiding dairy due to allergies or simply prefer a lighter, plant-based option, and whether you have a wheat intolerance or follow a gluten-free lifestyle, these 35+ quiche recipes will satisfy your cravings without compromising on flavor or texture.

From savory vegetable-packed quiches to meat-based alternatives, we’ve got a variety of ideas to suit every taste.

Say goodbye to soggy crusts and bland fillings—these recipes are packed with flavor and made with wholesome ingredients that you can feel good about.

Get ready to explore creative fillings, buttery, crisp crusts (without the wheat!), and easy-to-follow recipes that will make your meals more exciting and satisfying.

Whether you’re preparing a quick weekday breakfast, a brunch spread, or a dinner party dish, these quiches are versatile, satisfying, and absolutely delicious.

35+ Irresistible Dairy-Free Wheat-Free Quiche Recipes You’ll Love

No matter your dietary restrictions or preferences, these 35+ dairy-free and wheat-free quiche recipes prove that you don’t have to sacrifice taste for health.

By using clever substitutions, fresh vegetables, and a variety of herbs and spices, you can create the perfect quiche every time.

So, roll up your sleeves, grab your ingredients, and get baking!

These quiches are bound to become favorites at every meal.

Embrace the freedom of delicious, nutritious meals with these irresistible, guilt-free quiche recipes.

Dairy-Free, Wheat-Free Spinach and Mushroom Quiche

This dairy-free, wheat-free spinach and mushroom quiche is a savory dish that’s perfect for brunch or a light dinner. Packed with nutrients, the fresh spinach and earthy mushrooms are balanced by a creamy, non-dairy filling, all encased in a crisp, gluten-free crust. It’s a versatile recipe that can be customized with your favorite vegetables or plant-based protein, making it suitable for many dietary preferences.

Ingredients:

• 1 gluten-free pie crust (store-bought or homemade)
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 garlic clove, minced
• 1 cup mushrooms, sliced
• 3 cups fresh spinach
• 4 large eggs
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1 tablespoon nutritional yeast (optional for cheesy flavor)
• Salt and pepper, to taste
• Fresh thyme, for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until soft, about 3 minutes.
3. Add the mushrooms and cook for another 5 minutes, until they begin to soften.
4. Stir in the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
5. In a large mixing bowl, whisk together the eggs, almond milk, nutritional yeast (if using), salt, and pepper.
6. Add the cooked vegetables to the egg mixture and stir until well combined.
7. Pour the mixture into the prepared pie crust and spread it evenly.
8. Bake for 35-40 minutes, or until the quiche is set and lightly browned on top.
9. Let cool for 10 minutes before slicing. Garnish with fresh thyme, if desired.

This spinach and mushroom quiche is a fantastic dairy-free, wheat-free option that’s as flavorful as it is nutritious. The egg and almond milk filling is rich and satisfying, while the spinach and mushrooms provide a fresh, earthy base. Perfect for meal prep or a weekend brunch, it’s a dish that’s both comforting and wholesome. Enjoy it warm or cold – it tastes great either way!

Dairy-Free, Wheat-Free Sweet Potato and Kale Quiche

This sweet potato and kale quiche offers a hearty and delicious twist on the classic quiche. The sweet potatoes bring natural sweetness and texture, while the kale adds a boost of green goodness. The creamy, non-dairy filling holds everything together beautifully, and the gluten-free crust ensures that this dish is suitable for those with dietary restrictions. It’s the perfect balance of savory and sweet for any meal.

Ingredients:

• 1 gluten-free pie crust
• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• 2 cups kale, chopped and stems removed
• 4 large eggs
• 1/2 cup unsweetened coconut milk (or other plant-based milk)
• 1 tablespoon ground flaxseed (for extra binding)
• Salt and pepper, to taste
• 1/2 teaspoon smoked paprika (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large pan over medium heat. Add the diced sweet potatoes and sauté until tender, about 10 minutes. Remove from heat.
3. In the same pan, add the kale and sauté until wilted, about 3-4 minutes. Set aside.
4. In a large mixing bowl, whisk together the eggs, coconut milk, flaxseed, smoked paprika (if using), salt, and pepper.
5. Add the sweet potatoes and kale to the egg mixture and stir to combine.
6. Pour the mixture into the gluten-free pie crust and spread evenly.
7. Bake for 35-40 minutes, or until the quiche is firm and golden brown on top.
8. Let it cool for 10 minutes before slicing.

The sweet potato and kale quiche brings together the earthy, sweet flavors of roasted sweet potatoes and vibrant kale in a perfectly balanced dish. The rich and creamy filling is enhanced by the mild coconut milk, and the flaxseed ensures it holds together beautifully. This quiche is an excellent option for a dairy-free, wheat-free diet, making it a great choice for any occasion. It’s as nutritious as it is delicious!

Dairy-Free, Wheat-Free Tomato and Basil Quiche

For a refreshing and light quiche, this tomato and basil version is perfect. The juicy tomatoes and aromatic basil come together in a flavorful egg-based filling, complemented by a crispy gluten-free crust. This simple, yet satisfying quiche makes a great summer dish or a light meal any time of year. With its burst of Mediterranean-inspired flavors, it’s sure to be a crowd-pleaser.

Ingredients:

• 1 gluten-free pie crust
• 2 large tomatoes, sliced
• 1 tablespoon olive oil
• 1/2 cup fresh basil, chopped
• 4 large eggs
• 1/2 cup unsweetened oat milk (or any plant-based milk)
• Salt and pepper, to taste
• 1 tablespoon olive tapenade (optional, for extra flavor)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Arrange the sliced tomatoes in a single layer on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 10-15 minutes, until softened.
3. In a mixing bowl, whisk together the eggs, oat milk, salt, and pepper.
4. Once the tomatoes are roasted, remove them from the oven and arrange them evenly on the pie crust.
5. Pour the egg mixture over the tomatoes, then sprinkle with fresh basil.
6. Bake for 30-35 minutes, or until the quiche is set and slightly golden on top.
7. Allow it to cool for a few minutes before slicing. If desired, spread a thin layer of olive tapenade on top for extra flavor.

This tomato and basil quiche is light, fresh, and full of bright Mediterranean flavors. The roasted tomatoes bring a deep, concentrated sweetness, while the basil adds an aromatic touch. The oat milk-based filling gives it a smooth, creamy texture, and the gluten-free crust offers a satisfying crunch. It’s a wonderful dairy-free, wheat-free option that’s perfect for a casual meal or a more elegant affair.

Dairy-Free, Wheat-Free Zucchini and Red Pepper Quiche

This zucchini and red pepper quiche is packed with vibrant vegetables, making it both nutritious and delicious. The sweetness of the roasted red peppers and the mild flavor of the zucchini pair perfectly with the creamy, dairy-free filling. This quiche is a light, flavorful dish that’s perfect for breakfast, lunch, or dinner. Plus, it’s made with a gluten-free crust, making it suitable for those with dietary restrictions.

Ingredients:

• 1 gluten-free pie crust
• 1 zucchini, sliced thinly
• 1 red bell pepper, sliced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft.
3. Add the zucchini and red bell pepper to the skillet and sauté for another 5-7 minutes until softened. Season with salt and pepper, then set aside to cool slightly.
4. In a large bowl, whisk together the eggs, almond milk, parsley, salt, and pepper.
5. Add the sautéed vegetables to the egg mixture and stir gently to combine.
6. Pour the mixture into the prepared gluten-free pie crust and smooth the top.
7. Bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
8. Allow to cool for a few minutes before slicing and serving.

he zucchini and red pepper quiche is a wonderful light yet filling meal. The roasted vegetables offer a natural sweetness that blends beautifully with the savory, creamy filling. It’s a great way to use up seasonal vegetables and is versatile enough to be enjoyed at any time of day. Whether served warm or cold, this quiche makes a satisfying dairy-free, wheat-free option for any meal.

Dairy-Free, Wheat-Free Broccoli and Potato Quiche

Broccoli and potatoes are a classic comfort food combination, and when paired together in this quiche, they create a hearty and satisfying dish. The potatoes add texture, while the broccoli brings a burst of green freshness. With a rich, non-dairy filling and a gluten-free crust, this quiche is perfect for those seeking a wholesome, filling meal without the dairy or gluten.

Ingredients:

• 1 gluten-free pie crust
• 1 large potato, peeled and diced
• 1 cup broccoli florets, steamed
• 1 tablespoon olive oil
• 4 large eggs
• 1/2 cup unsweetened coconut milk
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Boil the diced potato in salted water for about 10 minutes or until tender. Drain and set aside.
3. Heat olive oil in a skillet over medium heat. Add the boiled potatoes and sauté until lightly golden, about 5 minutes.
4. In a large bowl, whisk together the eggs, coconut milk, garlic powder, salt, and pepper.
5. Add the sautéed potatoes and steamed broccoli to the egg mixture, then gently stir to combine.
6. Pour the mixture into the prepared pie crust and spread it evenly.
7. Bake for 35-40 minutes, or until the quiche is set and lightly golden on top.
8. Let cool for 10 minutes before slicing.

This broccoli and potato quiche is a hearty, satisfying dish that’s full of comforting flavors. The potatoes provide a creamy, starchy base while the broccoli adds a burst of freshness. The egg mixture is rich and flavorful, making it an excellent choice for any meal. This quiche is filling, healthy, and perfect for a dairy-free, wheat-free diet, providing a great option for brunch or a family dinner.

Dairy-Free, Wheat-Free Carrot and Leek Quiche

The sweet and earthy flavors of carrots and leeks come together beautifully in this dairy-free, wheat-free quiche. The natural sweetness of the carrots and the mild, onion-like taste of leeks are complemented by the creamy, egg-based filling, while the gluten-free crust provides the perfect balance of texture. This dish is great for a light lunch or dinner, and the combination of vegetables makes it both nutritious and satisfying.

Ingredients:

• 1 gluten-free pie crust
• 2 large carrots, peeled and grated
• 2 leeks, cleaned and sliced
• 1 tablespoon olive oil
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the leeks and sauté until soft, about 5-7 minutes.
3. Add the grated carrots to the pan and cook for an additional 3 minutes, until tender. Season with salt and pepper and remove from heat.
4. In a large mixing bowl, whisk together the eggs, almond milk, fresh thyme, salt, and pepper.
5. Add the sautéed carrots and leeks to the egg mixture, stirring gently to combine.
6. Pour the vegetable mixture into the prepared pie crust and spread evenly.
7. Bake for 30-35 minutes, or until the quiche is set and golden brown on top.
8. Let cool for 10 minutes before serving.

The carrot and leek quiche offers a delicate balance of sweetness and savory flavors. The carrots provide a natural sweetness, while the leeks add a mild, slightly sweet onion flavor that perfectly complements the creamy, egg-based filling. The thyme brings an aromatic herbal note, making this quiche a standout dish. It’s an ideal option for a dairy-free, wheat-free meal that’s both satisfying and healthy, perfect for any time of the day.

Dairy-Free, Wheat-Free Avocado and Tomato Quiche

Avocado and tomato create a wonderfully creamy and fresh combination in this quiche, which is both satisfying and light. The richness of the avocado pairs beautifully with the acidity of the roasted tomatoes, and together they create a delicious, nutrient-packed dish. With a dairy-free filling and gluten-free crust, this quiche is a great choice for those on special diets or anyone looking for a fresh, vibrant meal.

Ingredients:

• 1 gluten-free pie crust
• 2 ripe avocados, diced
• 2 large tomatoes, sliced
• 1 tablespoon olive oil
• 4 large eggs
• 1/2 cup unsweetened coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Arrange the sliced tomatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper, then roast for 10-15 minutes, until soft and slightly caramelized.
3. In a bowl, whisk together the eggs, coconut milk, salt, and pepper.
4. Once the tomatoes are roasted, arrange them in the prepared pie crust.
5. Add the diced avocado on top of the tomatoes, then pour the egg mixture over the top.
6. Bake for 30-35 minutes, or until the quiche is set and golden brown.
7. Allow the quiche to cool for a few minutes before slicing. Garnish with fresh cilantro, if desired.

This avocado and tomato quiche brings together two delicious and nutritious ingredients in a light, flavorful dish. The creamy avocado and roasted tomatoes offer a perfect balance of textures and tastes, while the coconut milk-based filling adds richness without any dairy. This is a perfect choice for a refreshing, dairy-free, and wheat-free quiche that is sure to impress at any brunch or gathering.

Dairy-Free, Wheat-Free Asparagus and Almond Quiche

Asparagus and almonds are a sophisticated pairing, and when combined in this dairy-free, wheat-free quiche, they create a savory and delightful dish. The asparagus brings a slight crunch and earthiness, while the almonds provide a pleasant, nutty texture. The creamy, non-dairy filling ties everything together beautifully, and the gluten-free crust ensures this dish is suitable for those with dietary restrictions.

Ingredients:

• 1 gluten-free pie crust
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/4 cup sliced almonds
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1 tablespoon fresh dill, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam the asparagus pieces for 3-4 minutes until tender, then set aside.
3. In a skillet, lightly toast the sliced almonds over medium heat for 2-3 minutes, being careful not to burn them. Set aside.
4. In a large mixing bowl, whisk together the eggs, almond milk, fresh dill, salt, and pepper.
5. Add the steamed asparagus and toasted almonds to the egg mixture, stirring gently to combine.
6. Pour the mixture into the gluten-free pie crust and smooth the top.
7. Bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
8. Let it cool for a few minutes before slicing.

This asparagus and almond quiche is a refined and flavorful dish that brings together the freshness of asparagus and the crunch of almonds in a perfectly creamy filling. The dill adds a touch of brightness, making it a great option for any special meal or gathering. It’s a dairy-free, wheat-free quiche that’s as elegant as it is delicious, offering a wholesome and satisfying choice for those with dietary preferences or restrictions.

Dairy-Free, Wheat-Free Beet and Fennel Quiche

The earthy flavors of roasted beets and the delicate sweetness of fennel come together in this vibrant, dairy-free, and wheat-free quiche. The combination of these two vegetables adds a wonderful depth of flavor, while the creamy egg filling provides richness without the dairy. This colorful quiche is a great way to introduce new flavors to your meals, and it’s perfect for a light yet filling breakfast or lunch.

Ingredients:

• 1 gluten-free pie crust
• 2 medium beets, peeled and diced
• 1 fennel bulb, thinly sliced
• 2 tablespoons olive oil
• 4 large eggs
• 1/2 cup unsweetened oat milk
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the diced beets and sliced fennel with olive oil, salt, and pepper, then spread them evenly on a baking sheet.
3. Roast the vegetables in the oven for 25-30 minutes, or until they are tender and slightly caramelized.
4. In a large mixing bowl, whisk together the eggs, oat milk, fresh thyme, salt, and pepper.
5. Add the roasted beets and fennel to the egg mixture and stir gently to combine.
6. Pour the mixture into the gluten-free pie crust and smooth it out evenly.
7. Bake for 30-35 minutes, or until the quiche is set and lightly golden.
8. Allow the quiche to cool for 10 minutes before slicing and serving.

This beet and fennel quiche offers an exciting combination of earthy, sweet, and savory flavors. The roasted beets provide a deep, rich flavor, while the fennel adds a subtle aniseed touch that brightens the dish. With a creamy, non-dairy filling, this quiche is both delicious and nutritious. It’s a great addition to any meal and is perfect for anyone looking to try something new and vibrant in their dairy-free, wheat-free repertoire.

Dairy-Free, Wheat-Free Cauliflower and Tahini Quiche

This cauliflower and tahini quiche brings a nutty, creamy twist to the classic quiche with the addition of tahini. The roasted cauliflower offers a mild, slightly caramelized flavor, while the tahini adds a rich, nutty creaminess to the egg filling. This quiche is a perfect blend of hearty vegetables and rich flavor, all within a crisp, gluten-free crust.

Ingredients:

• 1 gluten-free pie crust
• 1 medium cauliflower, broken into florets
• 2 tablespoons olive oil
• 3 tablespoons tahini
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the cauliflower florets with olive oil, salt, and pepper, then roast for 20-25 minutes, or until they are tender and lightly browned.
3. In a large mixing bowl, whisk together the eggs, almond milk, tahini, ground cumin, salt, and pepper.
4. Add the roasted cauliflower to the egg mixture and stir gently to combine.
5. Pour the mixture into the gluten-free pie crust and smooth the top.
6. Bake for 35-40 minutes, or until the quiche is set and lightly golden on top.
7. Let the quiche cool for 10 minutes before slicing. Garnish with fresh parsley if desired.

this cauliflower and tahini quiche is a rich, savory dish that stands out with its nutty flavor and creamy texture. The tahini adds a delightful depth to the filling, perfectly complementing the roasted cauliflower. It’s a wonderful dairy-free, wheat-free option that’s both filling and flavorful, making it a great addition to any meal. Whether for brunch, dinner, or a light lunch, this quiche is sure to impress!

Dairy-Free, Wheat-Free Mushroom and Leek Quiche

Mushrooms and leeks come together in this savory dairy-free, wheat-free quiche, offering a hearty, comforting dish that’s perfect for any time of the day. The earthy mushrooms and sweet, mild leeks add rich flavor, while the egg filling brings a creamy texture. This quiche is ideal for a cozy weekend brunch or a satisfying weeknight meal.

Ingredients:

• 1 gluten-free pie crust
• 2 cups mushrooms, sliced
• 1 leek, cleaned and sliced
• 1 tablespoon olive oil
• 4 large eggs
• 1/2 cup unsweetened coconut milk
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the leeks and sauté for 5 minutes, until soft.
3. Add the sliced mushrooms and cook for an additional 5-7 minutes, until they release their moisture and become tender. Season with salt and pepper.
4. In a large mixing bowl, whisk together the eggs, coconut milk, salt, and pepper.
5. Add the cooked mushrooms and leeks to the egg mixture and stir gently to combine.
6. Pour the mixture into the gluten-free pie crust and spread evenly.
7. Bake for 30-35 minutes, or until the quiche is set and golden brown.
8. Let cool for 10 minutes before slicing and garnishing with fresh parsley, if desired.

This mushroom and leek quiche offers a beautiful combination of flavors that’s both earthy and savory. The mushrooms provide a rich, meaty texture, while the leeks add a subtle sweetness that balances the dish. The coconut milk-based filling brings creaminess without dairy, making this quiche a perfect dairy-free, wheat-free meal. Whether served warm or cold, it’s a comforting, delicious option for any meal of the day.

Dairy-Free, Wheat-Free Artichoke and Spinach Quiche

The combination of tender artichokes and fresh spinach makes this quiche a flavorful and nutritious option for those following a dairy-free, wheat-free diet. The earthy, tangy artichokes complement the mild spinach, and together they create a filling and satisfying dish. This quiche is rich in flavor, yet light enough for any time of the day, making it perfect for brunch or a light dinner.

Ingredients:

• 1 gluten-free pie crust
• 1 cup artichoke hearts, chopped (canned or frozen)
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
3. In the same skillet, sauté the chopped artichokes for 4-5 minutes until heated through and slightly golden.
4. In a large mixing bowl, whisk together the eggs, almond milk, lemon juice, salt, and pepper.
5. Add the sautéed spinach and artichokes to the egg mixture and stir gently.
6. Pour the mixture into the gluten-free pie crust and smooth the top.
7. Bake for 30-35 minutes, or until the quiche is set and golden brown.
8. Let cool for 10 minutes before slicing.

he artichoke and spinach quiche is a light, refreshing option packed with flavor. The artichokes provide a tangy, savory bite, while the spinach adds a mild freshness. The egg mixture holds everything together, creating a creamy, satisfying dish that’s free of dairy and gluten. This quiche is perfect for a brunch spread or a light dinner, offering a wholesome meal with a balance of vibrant, nutritious ingredients.

Dairy-Free, Wheat-Free Pea and Mint Quiche

Peas and mint bring a refreshing twist to this dairy-free, wheat-free quiche. The sweetness of the peas and the cool, aromatic mint create a light, vibrant combination that is both savory and refreshing. The creamy filling, made with almond milk and eggs, is light yet satisfying, and the gluten-free crust provides the perfect base for this unique and flavorful dish.

Ingredients:

• 1 gluten-free pie crust
• 2 cups frozen peas, thawed
• 1/4 cup fresh mint, chopped
• 4 large eggs
• 1/2 cup unsweetened almond milk
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, whisk together the eggs, almond milk, salt, and pepper.
3. Stir in the peas and fresh mint until well combined.
4. Pour the mixture into the prepared gluten-free pie crust and smooth the top.
5. Bake for 30-35 minutes, or until the quiche is set and golden brown.
6. Let the quiche cool for 10 minutes before slicing.

This pea and mint quiche is a refreshing, light dish that brings a burst of flavor to your table. The peas add natural sweetness, while the mint gives the quiche a fragrant, cool kick. The creamy filling ties everything together, making it a satisfying and wholesome dairy-free, wheat-free meal. It’s perfect for a springtime brunch or as a light, nutritious dinner.

Dairy-Free, Wheat-Free Sweet Potato and Kale Quiche

This sweet potato and kale quiche is packed with earthy flavors and vibrant colors, making it both nourishing and delicious. The sweet potato adds a natural sweetness and creamy texture, while the kale provides a pop of green and a slight bitterness to balance the flavors. The dairy-free filling is rich and satisfying, making this quiche a great option for any meal of the day.

Ingredients:

• 1 gluten-free pie crust
• 1 medium sweet potato, peeled and diced
• 2 cups kale, chopped and stems removed
• 1 tablespoon olive oil
• 4 large eggs
• 1/2 cup unsweetened coconut milk
• 1 teaspoon ground turmeric
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the diced sweet potato with olive oil, salt, and pepper, and roast in the oven for 20-25 minutes, or until tender.
3. In a skillet, sauté the chopped kale over medium heat for 3-4 minutes until wilted. Set aside.
4. In a mixing bowl, whisk together the eggs, coconut milk, turmeric, salt, and pepper.
5. Add the roasted sweet potato and sautéed kale to the egg mixture and stir gently to combine.
6. Pour the mixture into the gluten-free pie crust and smooth the top.
7. Bake for 30-35 minutes, or until the quiche is set and golden brown.
8. Let cool for 10 minutes before slicing.

his sweet potato and kale quiche is a perfect blend of sweet and savory flavors. The soft, creamy sweet potatoes complement the tender, slightly bitter kale, while the turmeric adds a warm, earthy note. With a dairy-free, gluten-free filling, this quiche is both satisfying and healthy. It’s ideal for brunch, lunch, or dinner, offering a hearty and wholesome dish that’s free from dairy and wheat.

Dairy-Free, Wheat-Free Pesto and Sun-Dried Tomato Quiche

This pesto and sun-dried tomato quiche is a burst of Mediterranean flavors. The rich, aromatic pesto pairs perfectly with the tangy sun-dried tomatoes, creating a savory, herb-filled dish. The creamy, dairy-free filling adds richness, while the gluten-free crust provides a crispy base. This quiche is perfect for those looking for a flavorful and vibrant dairy-free, wheat-free option for brunch or a light dinner.

Ingredients:

• 1 gluten-free pie crust
• 1/4 cup pesto (store-bought or homemade)
• 1/3 cup sun-dried tomatoes, chopped
• 4 large eggs
• 1/2 cup unsweetened almond milk
• Salt and pepper, to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Spread the pesto evenly over the bottom of the gluten-free pie crust.
3. Sprinkle the chopped sun-dried tomatoes on top of the pesto.
4. In a large mixing bowl, whisk together the eggs, almond milk, salt, and pepper.
5. Pour the egg mixture over the pesto and tomatoes, ensuring even distribution.
6. Bake for 30-35 minutes, or until the quiche is set and golden brown.
7. Allow the quiche to cool for 10 minutes before slicing and garnishing with fresh basil, if desired.

his pesto and sun-dried tomato quiche offers a delightful combination of bold, herby flavors and tangy sweetness. The pesto adds richness and depth, while the sun-dried tomatoes bring a savory, slightly sweet contrast. The egg filling binds everything together in a creamy, satisfying way. This quiche is a perfect dairy-free, wheat-free option for any meal, offering a fresh, Mediterranean-inspired twist on a classic dish.

Dairy-Free, Wheat-Free Tomato and Basil Quiche

Tomato and basil are a classic pairing, and this dairy-free, wheat-free quiche brings them to life in a savory dish that’s bursting with flavor. The sweet, juicy tomatoes are balanced perfectly by the fragrant, fresh basil. The dairy-free filling is creamy and rich, and the gluten-free crust adds a satisfying crunch. This quiche is a great choice for a fresh, light meal that’s perfect for any occasion.

Ingredients:

• 1 gluten-free pie crust
• 2 medium tomatoes, sliced
• 1/4 cup fresh basil, chopped
• 4 large eggs
• 1/2 cup unsweetened almond milk
• Salt and pepper, to taste
• Olive oil for drizzling (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Arrange the tomato slices in a single layer at the bottom of the gluten-free pie crust.
3. Sprinkle the chopped basil evenly over the tomatoes.
4. In a large mixing bowl, whisk together the eggs, almond milk, salt, and pepper.
5. Pour the egg mixture over the tomatoes and basil, ensuring even coverage.
6. Bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
7. Drizzle with olive oil before serving, if desired. Let the quiche cool for 10 minutes before slicing.

This tomato and basil quiche is a bright and refreshing dish that highlights two classic ingredients in a simple yet flavorful way. The juicy tomatoes provide natural sweetness, while the basil adds a fragrant, herbal note. The creamy, dairy-free filling complements the vegetables perfectly, and the gluten-free crust ensures the dish is suitable for those with dietary restrictions. Whether served warm or cold, this quiche is a wonderful, light meal.

Dairy-Free, Wheat-Free Roasted Pepper and Chickpea Quiche

This roasted pepper and chickpea quiche is a hearty, satisfying meal that’s packed with protein and flavor. The roasted peppers offer a sweet and smoky flavor, while the chickpeas add a pleasant, nutty texture and richness. Combined with a dairy-free filling and a gluten-free crust, this quiche is perfect for a filling, nutritious lunch or dinner.

Ingredients:

• 1 gluten-free pie crust
• 2 large red bell peppers, roasted and chopped
• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 4 large eggs
• 1/2 cup unsweetened coconut milk
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Roast the bell peppers by placing them under a broiler or on a grill until the skin is charred. Peel off the skin, remove seeds, and chop the peppers.
3. In a large mixing bowl, whisk together the eggs, coconut milk, ground cumin, salt, and pepper.
4. Stir in the roasted peppers and chickpeas, mixing gently to combine.
5. Pour the mixture into the gluten-free pie crust and smooth the top.
6. Bake for 30-35 minutes, or until the quiche is set and golden brown.
7. Let cool for 10 minutes before slicing.

This roasted pepper and chickpea quiche offers a hearty, flavorful meal that’s both satisfying and nutritious. The sweet roasted peppers and the nutty chickpeas create a delicious combination, while the egg mixture provides creaminess without any dairy. This quiche is perfect for those on a dairy-free, wheat-free diet, offering a filling and balanced dish that’s great for any time of the day.

Dairy-Free, Wheat-Free Spaghetti Squash and Mushroom Quiche

This spaghetti squash and mushroom quiche is a unique and satisfying dish, packed with vegetables and rich flavors. The spaghetti squash mimics the texture of pasta, making it a great base for a filling quiche, while the mushrooms bring an earthy depth to the dish. The creamy, non-dairy filling ties everything together, making this quiche a great choice for those following a dairy-free and wheat-free diet.

Ingredients:

• 1 gluten-free pie crust
• 2 cups cooked spaghetti squash
• 1 cup mushrooms, sliced
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the spaghetti squash by roasting it in the oven or microwaving it until tender. Scrape out the strands and set aside.
3. Sauté the mushrooms in a skillet over medium heat until they release their moisture and become tender.
4. In a large bowl, whisk together the eggs, almond milk, thyme, salt, and pepper.
5. Add the cooked spaghetti squash and sautéed mushrooms to the egg mixture and stir gently to combine.
6. Pour the mixture into the gluten-free pie crust and smooth the top.
7. Bake for 30-35 minutes, or until the quiche is set and golden on top.
8. Let cool for 10 minutes before slicing.

spaghetti squash and mushroom quiche is a flavorful and hearty option that’s both satisfying and unique. The spaghetti squash adds a wonderful texture, while the mushrooms bring a rich, earthy flavor to the dish. The creamy egg filling binds everything together perfectly, creating a balanced, dairy-free, wheat-free meal. This quiche is perfect for any meal of the day and is sure to be a hit with anyone looking for a vegetable-packed, gluten-free option.

Dairy-Free, Wheat-Free Caramelized Onion and Pear Quiche

This caramelized onion and pear quiche is a sweet and savory delight, offering a unique combination of flavors. The sweetness of the pears complements the deep, rich flavor of the caramelized onions, creating a balanced and sophisticated dish. With a dairy-free filling and gluten-free crust, this quiche is perfect for a special brunch or a light dinner.

Ingredients:

• 1 gluten-free pie crust
• 2 large onions, thinly sliced
• 2 pears, peeled and sliced
• 1 tablespoon olive oil
• 4 large eggs
• 1/2 cup unsweetened almond milk
• Salt and pepper, to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium-low heat. Add the onions and cook slowly, stirring frequently, for 20-25 minutes, until caramelized and golden brown.
3. In the same skillet, sauté the pear slices for 2-3 minutes until slightly tender.
4. In a large bowl, whisk together the eggs, almond milk, salt, and pepper.
5. Stir in the caramelized onions and sautéed pears, then pour the mixture into the gluten-free pie crust.
6. Bake for 30-35 minutes, or until the quiche is set and golden brown.
7. Let the quiche cool for 10 minutes before slicing. Garnish with fresh thyme if desired.

This caramelized onion and pear quiche is a perfect blend of sweet and savory, making it a truly unique dish. The pears bring natural sweetness, while the caramelized onions provide a deep, savory richness. The creamy filling ties everything together in a dairy-free, wheat-free format that’s satisfying and flavorful. This quiche is ideal for a special occasion or a light yet memorable meal.

Note: More recipes are coming soon