35+ Irresistible Holiday Dairy-Free Quiche Recipes to Delight Your Guests

The holiday season is all about coming together with loved ones, celebrating delicious food, and sharing joyful moments.

Whether you’re hosting a family gathering or a cozy brunch with friends, a quiche is a versatile and crowd-pleasing dish that can elevate your holiday table.

However, for those who are dairy-free or catering to dairy-free guests, traditional quiches can be a challenge.

That’s where our collection of 35+ holiday dairy-free quiche recipes comes in!

From hearty vegetable blends to savory and rich fillings, these quiches are packed with flavor and texture, all without a drop of dairy.

With the right combination of plant-based ingredients, you can still enjoy the creamy, satisfying bite of a quiche—without compromising on taste.

Get ready to explore some of the best dairy-free quiches that will bring festive cheer to your next holiday gathering!

35+ Irresistible Holiday Dairy-Free Quiche Recipes to Delight Your Guests

Finding delicious and dairy-free options for holiday meals can be daunting, but these 35+ holiday dairy-free quiche recipes prove that you don’t need dairy to enjoy a rich and flavorful quiche.

Whether you’re looking for something classic, creative, or comforting, these recipes cater to all tastes and dietary needs.

Serve them up for brunch, lunch, or dinner, and be prepared for everyone—dairy-free or not—to ask for seconds.

With these quiches, your holiday celebrations will be filled with warmth, flavor, and inclusivity.

Let’s embrace the spirit of the season with meals that everyone can enjoy!

Spinach and Sun-Dried Tomato Dairy-Free Quiche

This vibrant quiche combines the earthy flavor of fresh spinach with the tangy, slightly sweet taste of sun-dried tomatoes. It’s a crowd-pleaser packed with plant-based goodness, perfect for brunch or as a light dinner option during the holiday season. The addition of garlic and herbs elevates this quiche to festive perfection.

Ingredients:

• 1 pre-made dairy-free pie crust or homemade crust
• 2 tablespoons olive oil
• 2 cups fresh spinach, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 large eggs
• 1 cup unsweetened almond milk (or preferred dairy-free milk)
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and set aside.
2. In a skillet, heat olive oil over medium heat. Sauté the onions and garlic until fragrant, about 2 minutes.
3. Add the spinach and cook until wilted. Stir in the sun-dried tomatoes, basil, oregano, salt, and pepper. Set aside to cool slightly.
4. In a bowl, whisk together the eggs and almond milk. Add the cooled spinach mixture and mix well.
5. Pour the mixture into the prepared pie crust.
6. Bake for 35-40 minutes, or until the center is set and the top is lightly golden.
7. Let the quiche cool for 5 minutes before slicing and serving.

This Spinach and Sun-Dried Tomato Dairy-Free Quiche is the perfect addition to your holiday menu. Its vibrant colors and rich flavors make it a centerpiece-worthy dish that pairs beautifully with a fresh green salad or roasted vegetables.

Mushroom and Leek Dairy-Free Quiche

Earthy mushrooms and delicate leeks come together in this luxurious dairy-free quiche. This dish celebrates the depth of umami flavors while keeping it light with a creamy, plant-based custard. Perfect for cozy holiday mornings or an elegant dinner spread.

Ingredients:

• 1 pre-made dairy-free pie crust or homemade crust
• 2 tablespoons coconut oil
• 2 cups cremini mushrooms, sliced
• 1 large leek, cleaned and sliced (white and light green parts only)
• 3 cloves garlic, minced
• 4 large eggs
• 1 cup unsweetened cashew milk (or preferred dairy-free milk)
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 2 tablespoons nutritional yeast for a cheesy flavor

Instructions:

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and set aside.
2. Heat coconut oil in a skillet over medium heat. Sauté the mushrooms, leeks, and garlic until tender and golden, about 5-7 minutes. Remove from heat and let cool slightly.
3. In a bowl, whisk together the eggs, cashew milk, nutmeg, salt, pepper, and nutritional yeast (if using).
4. Add the mushroom and leek mixture to the egg mixture and stir to combine.
5. Pour the filling into the prepared crust.
6. Bake for 35-40 minutes or until the center is firm and the top is golden brown.
7. Cool for 5 minutes before serving.

Rich and savory, the Mushroom and Leek Dairy-Free Quiche is sure to impress your holiday guests. Its warm, comforting flavors make it ideal for serving alongside roasted potatoes or a crisp winter slaw.

Sweet Potato and Cranberry Dairy-Free Quiche

Celebrate the holidays with this unique quiche that combines sweet potatoes, cranberries, and a hint of cinnamon for a festive twist. This dairy-free option is hearty and flavorful, perfect for holiday breakfasts or a dazzling addition to your brunch table.

Ingredients:

• 1 pre-made dairy-free pie crust or homemade crust
• 1 medium sweet potato, peeled and cubed
• 1 tablespoon maple syrup
• 1/2 teaspoon ground cinnamon
• 1/2 cup fresh or dried cranberries
• 4 large eggs
• 1 cup coconut milk (full-fat for creaminess)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and set aside.
2. Toss sweet potato cubes with maple syrup and cinnamon. Spread on a baking sheet and roast for 20 minutes or until tender.
3. In a bowl, whisk together the eggs, coconut milk, salt, and pepper.
4. Layer the roasted sweet potatoes and cranberries in the prepared crust. Pour the egg mixture over the top.
5. Bake for 35-40 minutes, or until the quiche is set and slightly golden on top.
6. Let the quiche cool for 5-10 minutes before slicing and serving.

The Sweet Potato and Cranberry Dairy-Free Quiche is a festive delight with a balance of sweet and savory flavors. Pair it with a light arugula salad or some crusty bread for a complete holiday meal that your guests will rave about.

Caramelized Onion and Butternut Squash Dairy-Free Quiche

This quiche combines the deep, sweet flavors of caramelized onions with the creamy texture of roasted butternut squash. It’s a colorful and hearty addition to your holiday menu, offering both warmth and a hint of sweetness that pairs beautifully with savory herbs.

Ingredients:

• 1 pre-made dairy-free pie crust or homemade crust
• 2 tablespoons olive oil
• 2 medium onions, thinly sliced
• 1 small butternut squash, peeled and diced
• 1 tablespoon maple syrup
• 1 teaspoon dried thyme
• 4 large eggs
• 1 cup unsweetened oat milk (or preferred dairy-free milk)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and set aside.
2. Heat olive oil in a skillet over low heat. Add onions and cook slowly, stirring occasionally, until caramelized (about 20 minutes).
3. Toss butternut squash with maple syrup and thyme. Spread on a baking sheet and roast for 20-25 minutes until tender.
4. In a bowl, whisk together eggs, oat milk, salt, and pepper. Stir in the caramelized onions and roasted squash.
5. Pour the mixture into the prepared crust.
6. Bake for 35-40 minutes or until the center is set and the top is golden.
7. Cool for 5 minutes before slicing and serving.

This Caramelized Onion and Butternut Squash Quiche brings a balance of sweet and savory flavors to your holiday feast. Pair it with a crisp winter salad for a complete and satisfying meal that everyone will love.

Roasted Red Pepper and Asparagus Dairy-Free Quiche

Bursting with vibrant colors and flavors, this quiche features roasted red peppers and tender asparagus. The smoky sweetness of the peppers complements the earthy asparagus, making this a standout dish for brunch or dinner during the holidays.

Ingredients:

• 1 pre-made dairy-free pie crust or homemade crust
• 1 tablespoon olive oil
• 1 cup roasted red peppers, diced (store-bought or homemade)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 4 large eggs
• 1 cup unsweetened almond milk (or preferred dairy-free milk)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and set aside.
2. Heat olive oil in a skillet over medium heat. Sauté asparagus pieces until tender, about 5 minutes.
3. In a bowl, whisk together eggs, almond milk, smoked paprika, salt, and pepper. Stir in the roasted red peppers and sautéed asparagus.
4. Pour the mixture into the prepared crust.
5. Bake for 35-40 minutes or until the center is set and the edges are golden.
6. Allow to cool for a few minutes before slicing and serving.

The Roasted Red Pepper and Asparagus Quiche is a colorful and nutrient-packed addition to your holiday table. Serve it alongside roasted potatoes or a simple grain salad for a festive and balanced meal.

Dairy-Free Broccoli and Cheddar-Style Quiche

This dairy-free take on a classic broccoli and cheddar quiche delivers creamy, cheesy flavors without the dairy. Using plant-based cheese alternatives and tender broccoli, this quiche is perfect for bringing a sense of nostalgia and comfort to your holiday gatherings.

Ingredients:

• 1 pre-made dairy-free pie crust or homemade crust
• 1 tablespoon avocado oil
• 2 cups broccoli florets, steamed
• 1/2 cup dairy-free cheddar-style shreds
• 4 large eggs
• 1 cup unsweetened soy milk (or preferred dairy-free milk)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and set aside.
2. In a bowl, whisk together eggs, soy milk, garlic powder, onion powder, salt, and pepper.
3. Layer the steamed broccoli evenly across the pie crust. Sprinkle the dairy-free cheddar-style shreds over the broccoli.
4. Pour the egg mixture over the broccoli and cheese, ensuring everything is evenly coated.
5. Bake for 35-40 minutes or until the center is set and the top is lightly browned.
6. Let cool for 5-10 minutes before serving.

This Dairy-Free Broccoli and Cheddar-Style Quiche is a comforting and familiar option that fits seamlessly into any holiday menu. Its rich, cheesy flavor pairs perfectly with fresh fruit or a hearty soup for a well-rounded meal.

Spinach, Mushroom, and Sun-Dried Tomato Dairy-Free Quiche

This quiche combines the earthiness of mushrooms with the freshness of spinach and the tangy sweetness of sun-dried tomatoes. It’s a vibrant, nutrient-packed dish that’s perfect for festive gatherings.

Ingredients:

• 1 pre-made dairy-free pie crust or homemade crust
• 2 tablespoons olive oil
• 1 small onion, diced
• 1 cup cremini mushrooms, sliced
• 2 cups fresh spinach
• 1/2 cup sun-dried tomatoes, chopped
• 4 large eggs
• 1 cup unsweetened coconut milk (or preferred dairy-free milk)
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and set aside.
2. Heat olive oil in a skillet over medium heat. Sauté onions and mushrooms until softened, about 5-7 minutes. Add spinach and cook until wilted.
3. In a bowl, whisk together eggs, coconut milk, basil, salt, and pepper. Stir in the sautéed vegetables and sun-dried tomatoes.
4. Pour the mixture into the pie crust.
5. Bake for 35-40 minutes, or until the center is set and the edges are golden.
6. Cool for 5 minutes before slicing and serving.

This Spinach, Mushroom, and Sun-Dried Tomato Quiche is an eye-catching and flavorful dish that’s sure to impress. Its balance of earthy and tangy flavors pairs beautifully with a light side salad or crusty bread.

Sweet Potato and Sage Dairy-Free Quiche

With its rich, savory flavors, this Sweet Potato and Sage Quiche is a holiday showstopper. Roasted sweet potatoes add a natural sweetness, while sage brings a festive touch that’s sure to warm your guests’ hearts.

Ingredients:

• 1 pre-made dairy-free pie crust or homemade crust
• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 1/2 teaspoon ground sage
• 4 large eggs
• 1 cup unsweetened almond milk (or preferred dairy-free milk)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato with olive oil and roast on a baking sheet for 20-25 minutes, until tender. Lower the oven temperature to 375°F (190°C).
2. In a skillet, sauté onions until softened, about 5 minutes. Add sage and cook for an additional minute.
3. In a bowl, whisk together eggs, almond milk, salt, and pepper. Stir in the roasted sweet potatoes and sautéed onions.
4. Pour the mixture into the pie crust.
5. Bake for 35-40 minutes, or until the quiche is set and the top is golden.
6. Let cool slightly before serving.

This Sweet Potato and Sage Quiche captures the comforting flavors of the holiday season. Its blend of sweetness and aromatic herbs makes it a standout dish, perfect for pairing with roasted vegetables or a warm soup.

Dairy-Free Pesto and Cherry Tomato Quiche

This bright and flavorful quiche is a celebration of holiday colors and Mediterranean-inspired flavors. Creamy dairy-free pesto and juicy cherry tomatoes make this dish a festive crowd-pleaser.

Ingredients:

• 1 pre-made dairy-free pie crust or homemade crust
• 2 tablespoons dairy-free pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 4 large eggs
• 1 cup unsweetened cashew milk (or preferred dairy-free milk)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and set aside.
2. Spread the dairy-free pesto evenly over the base of the crust. Arrange the cherry tomatoes on top.
3. In a bowl, whisk together eggs, cashew milk, garlic powder, salt, and pepper. Pour the mixture over the tomatoes and pesto.
4. Bake for 35-40 minutes, or until the center is set and the edges are lightly browned.
5. Cool for 5-10 minutes before slicing and serving.

The Pesto and Cherry Tomato Quiche is a visually stunning and flavorful addition to your holiday menu. Its zesty, herbaceous flavor pairs wonderfully with fresh fruit or a crisp winter salad.

Leek and Potato Dairy-Free Quiche

A comforting, classic combination of leeks and potatoes, this dairy-free quiche is a heartwarming dish for any holiday meal. The creamy texture of the potatoes and the mild, sweet flavor of the leeks blend beautifully, creating a satisfying and rich quiche.

Ingredients:

• 1 pre-made dairy-free pie crust or homemade crust
• 2 tablespoons olive oil
• 2 large leeks, cleaned and sliced
• 2 medium potatoes, peeled and diced
• 4 large eggs
• 1 cup unsweetened oat milk (or preferred dairy-free milk)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and set aside.
2. Heat olive oil in a skillet over medium heat. Add leeks and sauté until soft, about 7-10 minutes.
3. Boil the diced potatoes in salted water until tender, about 10 minutes. Drain and mash with a fork or potato masher.
4. In a bowl, whisk together eggs, oat milk, thyme, garlic powder, salt, and pepper. Stir in the sautéed leeks and mashed potatoes.
5. Pour the mixture into the prepared pie crust and spread evenly.
6. Bake for 35-40 minutes or until the center is set and the top is golden brown.
7. Allow the quiche to cool for a few minutes before slicing and serving.

The Leek and Potato Quiche is a rich and hearty dish perfect for the holiday season. The smooth potatoes and tender leeks make this quiche a crowd-pleasing option for brunch or a festive dinner, complementing any holiday spread.

Zucchini and Mint Dairy-Free Quiche

This refreshing and aromatic quiche combines the mildness of zucchini with the bright, cooling flavor of mint. It’s an unexpected but delightful holiday dish that’s light yet satisfying, offering a unique flavor profile perfect for a festive brunch.

Ingredients:

• 1 pre-made dairy-free pie crust or homemade crust
• 2 tablespoons olive oil
• 2 medium zucchinis, thinly sliced
• 1 small onion, diced
• 2 tablespoons fresh mint, chopped
• 4 large eggs
• 1 cup unsweetened coconut milk (or preferred dairy-free milk)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and set aside.
2. Heat olive oil in a skillet over medium heat. Add onions and sauté until softened, about 5 minutes. Add zucchini and cook until tender, about 5-7 minutes. Remove from heat.
3. In a bowl, whisk together eggs, coconut milk, salt, and pepper. Stir in the sautéed zucchini mixture and chopped mint.
4. Pour the mixture into the prepared pie crust and spread evenly.
5. Bake for 30-35 minutes, or until the center is set and lightly golden on top.
6. Let cool for a few minutes before slicing and serving.

The Zucchini and Mint Quiche is a refreshing and light dish that’s perfect for a holiday brunch or a lighter side at dinner. Its unique combination of flavors offers a fresh twist on traditional quiches, making it a delightful addition to your festive spread.

Roasted Carrot and Chickpea Dairy-Free Quiche

This Roasted Carrot and Chickpea Quiche is a flavorful and hearty option for your holiday table. The roasted carrots add a natural sweetness, while chickpeas provide protein and texture, creating a well-rounded dish that’s satisfying and festive.

Ingredients:

• 1 pre-made dairy-free pie crust or homemade crust
• 2 large carrots, peeled and sliced
• 1 tablespoon olive oil
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 large eggs
• 1 cup unsweetened almond milk (or preferred dairy-free milk)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and set aside.
2. Toss the sliced carrots with olive oil and roast in the oven for 20-25 minutes, or until tender.
3. In a food processor, combine the chickpeas, cumin, smoked paprika, salt, and pepper. Pulse until smooth.
4. In a bowl, whisk together eggs and almond milk. Stir in the roasted carrots and chickpea mixture.
5. Pour the mixture into the prepared pie crust and spread evenly.
6. Bake for 35-40 minutes, or until the center is set and the top is golden.
7. Allow the quiche to cool for 5 minutes before slicing and serving.

The Roasted Carrot and Chickpea Quiche is a filling and nutritious dish that combines savory and subtly sweet flavors. It’s perfect for a holiday gathering, offering a hearty yet dairy-free alternative that everyone can enjoy.

Butternut Squash and Kale Dairy-Free Quiche

This Butternut Squash and Kale Quiche is a perfect balance of sweet and savory. The creamy roasted butternut squash pairs beautifully with the hearty kale, creating a filling and nutritious dish that’s ideal for a cozy holiday meal.

Ingredients:

• 1 pre-made dairy-free pie crust or homemade crust
• 1 small butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 2 cups kale, chopped
• 1 small onion, diced
• 4 large eggs
• 1 cup unsweetened almond milk (or preferred dairy-free milk)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil and roast on a baking sheet for 20-25 minutes, or until tender.
2. In a skillet, sauté onions and kale over medium heat until softened, about 5 minutes.
3. In a bowl, whisk together eggs, almond milk, cinnamon, salt, and pepper.
4. Add the roasted squash, sautéed kale, and onions to the egg mixture and stir to combine.
5. Pour the mixture into the prepared pie crust and spread evenly.
6. Bake for 35-40 minutes, or until the center is set and golden brown on top.
7. Let the quiche cool for 5 minutes before slicing and serving.

This Butternut Squash and Kale Quiche is a hearty and comforting dish perfect for holiday brunches or dinners. The combination of earthy kale and sweet butternut squash provides a festive flavor profile that pairs wonderfully with a side of roasted vegetables or a fresh salad.

Broccoli and Cashew Dairy-Free Quiche

This Broccoli and Cashew Quiche is both nutritious and flavorful. The combination of tender broccoli and crunchy cashews creates a satisfying texture, while the egg filling adds richness, making this quiche a perfect holiday meal.

Ingredients:

• 1 pre-made dairy-free pie crust or homemade crust
• 2 cups broccoli florets, steamed
• 1/4 cup roasted cashews, chopped
• 1 small onion, diced
• 4 large eggs
• 1 cup unsweetened cashew milk (or preferred dairy-free milk)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and set aside.
2. Steam the broccoli florets for 5-7 minutes until tender.
3. In a skillet, sauté onions over medium heat until softened, about 5 minutes.
4. In a bowl, whisk together eggs, cashew milk, garlic powder, salt, and pepper.
5. Stir in the steamed broccoli, sautéed onions, and chopped cashews.
6. Pour the mixture into the pie crust and spread evenly.
7. Bake for 30-35 minutes, or until the quiche is set and the top is golden brown.
8. Allow to cool for 5 minutes before slicing and serving.

The Broccoli and Cashew Quiche is a deliciously satisfying dish with a lovely balance of textures. It’s perfect for a holiday meal that’s both wholesome and indulgent. Serve it with a side of crisp greens or your favorite roasted potatoes for a complete holiday feast.

Caramelized Onion and Beetroot Dairy-Free Quiche

This Caramelized Onion and Beetroot Quiche offers a beautiful combination of sweet caramelized onions and earthy roasted beets. The flavors meld perfectly in a creamy egg filling, making it a visually stunning and delicious addition to your holiday table.

Ingredients:

• 1 pre-made dairy-free pie crust or homemade crust
• 1 medium beetroot, peeled and diced
• 2 tablespoons olive oil
• 2 large onions, sliced
• 4 large eggs
• 1 cup unsweetened coconut milk (or preferred dairy-free milk)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced beetroot with olive oil and roast on a baking sheet for 25-30 minutes, or until tender.
2. In a skillet, heat a tablespoon of olive oil over medium heat and caramelize the onions until golden and soft, about 15-20 minutes.
3. In a bowl, whisk together eggs, coconut milk, thyme, salt, and pepper.
4. Stir in the roasted beets and caramelized onions.
5. Pour the mixture into the prepared pie crust and spread evenly.
6. Bake for 35-40 minutes, or until the center is set and the top is golden.
7. Let the quiche cool for 5-10 minutes before slicing and serving.

This Caramelized Onion and Beetroot Quiche is a flavorful and vibrant dish that brings color and rich flavors to your holiday feast. The sweet, earthy combination of beets and onions makes it a standout dish that will be adored by guests, especially when paired with a light salad or a hearty side.

Note: More recipes are coming soon!