25+ Must-Try Saturday Dairy-Free Quiche Recipes to Love

If you’re looking for the perfect dish to enjoy on a laid-back Saturday morning, look no further than these 25+ dairy-free quiche recipes!

Whether you’re vegan, lactose-intolerant, or simply looking to try something new, these quiches are a delicious, healthy alternative to the traditional dairy-laden versions.

Quiche is a versatile and comforting dish that can be enjoyed for brunch, lunch, or dinner, and it’s easy to customize with your favorite veggies, proteins, and herbs.

From savory vegetable combinations to creative spins on classic flavors, these dairy-free recipes are sure to please both your taste buds and your guests.

In this blog, we’ll explore a variety of mouth-watering, dairy-free quiche recipes—perfect for your Saturday gatherings or anytime you need a hearty yet wholesome meal.

Whether you prefer something rich and savory or light and fresh, there’s something here for everyone.

So, get ready to elevate your weekend brunch game with these irresistible dairy-free quiches that will become your new go-to recipes!

25+ Must-Try Saturday Dairy-Free Quiche Recipes to Love

There’s no better way to start your Saturday than with a delicious, homemade dairy-free quiche that’s packed with flavor, nutrition, and a dash of creativity.

Whether you’re making it for yourself, a small family gathering, or a group of friends, these 25+ dairy-free quiche recipes are perfect for any occasion.

Packed with fresh vegetables, savory herbs, and wholesome ingredients, each quiche offers a different taste experience, so you’ll never get bored of your weekend brunch menu.

With a variety of crust options and customizable fillings, these quiches provide endless opportunities to experiment and make them your own.

So, gather your ingredients, roll up your sleeves, and get ready to impress your loved ones with these flavorful, dairy-free dishes.

After all, every Saturday deserves a memorable meal!

Garden Vegetable Dairy-Free Quiche

This Garden Vegetable Dairy-Free Quiche is a vibrant, healthy option perfect for a Saturday brunch. Packed with colorful veggies and nestled in a gluten-free crust, this recipe is a crowd-pleaser that caters to dairy-free diets without sacrificing flavor. Whether you’re entertaining guests or enjoying a quiet morning, this quiche brings freshness and balance to the table.

Ingredients

For the crust:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ½ teaspoon salt
• ¼ cup coconut oil, melted
• 1 large egg

For the filling:

• 6 large eggs
• 1 cup unsweetened almond milk
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• 1 cup spinach, chopped
• 1 small zucchini, diced
• 1 red bell pepper, diced
• ½ cup cherry tomatoes, halved
• Salt and pepper to taste

Instructions

Prepare the crust:

• Preheat your oven to 375°F (190°C).
• In a bowl, combine almond flour, coconut flour, and salt.
• Add melted coconut oil and egg, mixing until a dough forms.
• Press the dough evenly into a 9-inch pie pan. Prick the base with a fork and bake for 8–10 minutes. Remove from the oven and let cool.

Prepare the filling:

• In a large bowl, whisk together eggs, almond milk, garlic powder, thyme, salt, and pepper.
• Stir in spinach, zucchini, bell pepper, and cherry tomatoes.

Assemble the quiche:

• Pour the filling into the pre-baked crust.
• Bake for 35–40 minutes or until the center is set.
• Let cool for 10 minutes before slicing.

This quiche is a celebration of fresh vegetables, making it both nutritious and delicious. Its light texture and vibrant flavors make it an excellent addition to your weekend routine. Pair it with a side salad or fresh fruit for a complete meal.

Sweet Potato Crust Dairy-Free Quiche

Switch up your brunch game with this Sweet Potato Crust Dairy-Free Quiche! The naturally sweet and hearty crust contrasts beautifully with the savory filling, creating a dish that’s as eye-catching as it is tasty. Perfect for anyone avoiding gluten and dairy, this recipe is a wholesome choice packed with flavor and nutrients.

Ingredients

For the crust:

• 2 medium sweet potatoes, peeled and thinly sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

For the filling:

• 6 large eggs
• ¾ cup unsweetened oat milk
• ½ teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 cup kale, chopped
• ½ cup mushrooms, sliced
• 1 small red onion, thinly sliced
• ½ cup cooked turkey or chicken sausage (optional)

Instructions

Prepare the crust:

• Preheat your oven to 375°F (190°C).
• Lightly grease a 9-inch pie dish.
• Layer sweet potato slices to cover the bottom and sides, slightly overlapping.
• Brush with olive oil and sprinkle with salt and pepper.
• Bake for 10–12 minutes or until softened.

Prepare the filling:

• In a bowl, whisk eggs, oat milk, smoked paprika, onion powder, salt, and pepper.
• Stir in kale, mushrooms, red onion, and sausage (if using).

Assemble the quiche:

• Pour the filling over the sweet potato crust.
• Bake for 30–35 minutes, or until the center is firm.
• Let cool for 5–10 minutes before serving.

This quiche is an innovative take on traditional recipes, combining the subtle sweetness of sweet potatoes with hearty, savory ingredients. It’s a nutrient-packed option that’s sure to impress guests or elevate your solo Saturday morning.

Mediterranean Dairy-Free Quiche

The Mediterranean Dairy-Free Quiche is a flavorful, sun-drenched dish inspired by the vibrant cuisine of the Mediterranean. Featuring olives, sun-dried tomatoes, and fresh herbs, this quiche brings a taste of the coast to your Saturday brunch table. Simple to make and irresistibly delicious, it’s a recipe you’ll want to recreate time and again.

Ingredients

For the crust:

• 1 ¾ cups gluten-free all-purpose flour
• ½ teaspoon salt
• ½ cup coconut oil, chilled and solid
• 4–5 tablespoons cold water

For the filling:

• 6 large eggs
• 1 cup coconut milk (full-fat)
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ cup sun-dried tomatoes, chopped
• ½ cup black or Kalamata olives, sliced
• ¼ cup red onion, finely diced
• ½ cup fresh parsley, chopped
• Salt and pepper to taste

Instructions

Prepare the crust:

• Preheat oven to 375°F (190°C).
• Combine gluten-free flour and salt in a bowl.
• Cut in coconut oil until crumbly, then add cold water 1 tablespoon at a time until a dough forms.
• Roll out and press into a 9-inch pie pan. Bake for 8–10 minutes.

Prepare the filling:

• Whisk eggs, coconut milk, oregano, basil, salt, and pepper in a bowl.
• Stir in sun-dried tomatoes, olives, red onion, and parsley.

Assemble the quiche:

• Pour the filling into the pre-baked crust.
• Bake for 30–35 minutes, or until set in the center.
• Cool slightly before slicing.

This Mediterranean quiche is bursting with bold, savory flavors that transport you to a seaside café. With its aromatic herbs and tangy olives, this dish is both elegant and satisfying, making it a must-have for any dairy-free brunch lineup.

Spinach and Artichoke Dairy-Free Quiche

If you love the rich, creamy flavors of spinach and artichoke dip but need a dairy-free alternative, this Spinach and Artichoke Dairy-Free Quiche is a perfect fit! Packed with tender artichokes, spinach, and a savory egg base, this quiche brings the comforting, cheesy goodness of a classic dip in a healthy, dairy-free form. Ideal for a cozy brunch or as part of a larger spread, it’s a dish that will quickly become a favorite.

Ingredients

For the crust:

• 1 ½ cups gluten-free oat flour
• ½ cup almond meal
• ¼ cup olive oil
• ¼ cup cold water
• ½ teaspoon salt

For the filling:

• 6 large eggs
• 1 cup unsweetened coconut milk
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon nutritional yeast
• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• Salt and pepper to taste

Instructions

Prepare the crust:

• Preheat the oven to 375°F (190°C).
• In a mixing bowl, combine oat flour, almond meal, salt, olive oil, and water. Stir until a dough forms.
• Press the dough into a greased 9-inch pie dish and bake for 8–10 minutes, or until lightly golden.

Prepare the filling:

• In a bowl, whisk together eggs, coconut milk, garlic powder, onion powder, nutritional yeast, salt, and pepper.
• Stir in spinach and chopped artichokes.

Assemble the quiche:

• Pour the filling into the pre-baked crust.
• Bake for 35–40 minutes, or until the center is firm and golden brown on top.
• Allow the quiche to cool for 5–10 minutes before slicing and serving.

This Spinach and Artichoke Dairy-Free Quiche delivers all the savory flavor and creamy texture of the beloved dip in a healthier, dairy-free package. It’s a perfect dish for those who want a filling, flavorful meal without compromising on taste. Serve with a side of roasted potatoes or a fresh salad to round out a satisfying meal.

Broccoli and Leek Dairy-Free Quiche

This Broccoli and Leek Dairy-Free Quiche is a delightful balance of earthy, tender broccoli and the sweet, aromatic flavor of leeks. This quiche is both light and hearty, with a filling that’s packed with nutrients. With its savory base and hearty vegetables, it’s the perfect dish for brunch, lunch, or a light dinner. Plus, it’s a great way to sneak in some extra veggies while still enjoying the satisfying flavors of a classic quiche.

Ingredients

For the crust:

• 1 ¼ cups almond flour
• ¼ cup coconut flour
• ½ teaspoon sea salt
• 2 tablespoons coconut oil, melted
• 1 large egg

For the filling:

• 6 large eggs
• ¾ cup unsweetened coconut milk
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon mustard powder
• 2 cups broccoli florets, steamed
• 1 leek, sliced thinly
• ¼ cup fresh parsley, chopped
• Salt and pepper to taste

Instructions

Prepare the crust:

• Preheat the oven to 375°F (190°C).
• In a mixing bowl, combine almond flour, coconut flour, and salt.
• Add melted coconut oil and egg, stirring to form a dough.
• Press the dough into a greased 9-inch pie dish. Prick the crust with a fork, then bake for 8–10 minutes, until lightly golden.

Prepare the filling:

• In a large bowl, whisk together eggs, coconut milk, garlic powder, thyme, mustard powder, salt, and pepper.
• Add the steamed broccoli, sliced leeks, and parsley to the egg mixture and stir gently.

Assemble the quiche:

• Pour the filling into the pre-baked crust.
• Bake for 30–35 minutes, or until the quiche is set and lightly browned on top.
• Let it cool for 5–10 minutes before slicing.

This Broccoli and Leek Dairy-Free Quiche offers a perfect blend of earthy, savory flavors and a satisfying texture. The broccoli adds a healthy touch, while the leek provides a mild sweetness that complements the other ingredients beautifully. This dish makes a light yet filling option for any meal, and it’s great for preparing ahead of time for a quick, nourishing brunch or dinner.

Roasted Red Pepper and Mushroom Dairy-Free Quiche

This Roasted Red Pepper and Mushroom Dairy-Free Quiche is full of rich, savory flavors that will wow your taste buds. Roasted red peppers lend a subtle sweetness, while the earthy mushrooms bring depth to the quiche. Combined with a dairy-free egg custard and a golden, gluten-free crust, this quiche is a vibrant and hearty dish ideal for a weekend brunch or a light dinner. It’s simple to make, yet bursting with flavor.

Ingredients

For the crust:

• 1 ½ cups gluten-free all-purpose flour
• ½ teaspoon salt
• ¼ cup olive oil
• ¼ cup cold water

For the filling:

• 6 large eggs
• 1 cup unsweetened almond milk
• 1 teaspoon dried basil
• 1 teaspoon smoked paprika
• 1 cup roasted red peppers, chopped
• 1 cup mushrooms, sliced
• ¼ cup fresh basil, chopped
• Salt and pepper to taste

Instructions

Prepare the crust:

• Preheat the oven to 375°F (190°C).
• Combine gluten-free flour and salt in a bowl. Add olive oil and cold water, mixing until a dough forms.
• Press the dough into a 9-inch pie dish and bake for 8–10 minutes until lightly golden.

Prepare the filling:

• In a mixing bowl, whisk eggs, almond milk, dried basil, smoked paprika, salt, and pepper.
• Stir in roasted red peppers, mushrooms, and fresh basil.

Assemble the quiche:

• Pour the filling into the pre-baked crust.
• Bake for 30–35 minutes, or until the quiche is set and slightly golden on top.
• Let it rest for a few minutes before slicing.

This Roasted Red Pepper and Mushroom Dairy-Free Quiche is a flavor-packed dish that is both comforting and nutritious. The roasted red peppers provide a touch of sweetness that balances the savory mushrooms and spices. With its tender, golden crust, this quiche is perfect for serving to guests or enjoying on a laid-back Saturday. It pairs well with a light salad or roasted vegetables for a complete meal.

Butternut Squash and Sage Dairy-Free Quiche

This Butternut Squash and Sage Dairy-Free Quiche is a fall-inspired treat that brings together the earthy sweetness of roasted butternut squash with the aromatic depth of sage. The smooth filling and crisp crust create a perfect balance of flavors that’s hearty and comforting without being heavy. It’s a fantastic option for any seasonal gathering or a cozy brunch at home, making it a versatile dish that works all year round.

Ingredients

For the crust:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ½ teaspoon salt
• 1 tablespoon olive oil
• 1 large egg

For the filling:

• 6 large eggs
• 1 cup unsweetened almond milk
• 1 teaspoon garlic powder
• 1 teaspoon dried sage
• 1 ½ cups roasted butternut squash, mashed
• ¼ cup fresh sage, chopped
• Salt and pepper to taste

Instructions

Prepare the crust:

• Preheat the oven to 375°F (190°C).
• In a bowl, mix almond flour, coconut flour, and salt.
• Add olive oil and egg, stirring until a dough forms.
• Press the dough into a greased 9-inch pie dish and bake for 8–10 minutes, until slightly golden.

Prepare the filling:

• In a bowl, whisk together eggs, almond milk, garlic powder, sage, salt, and pepper.
• Stir in the mashed butternut squash and fresh sage.

Assemble the quiche:

• Pour the filling into the pre-baked crust.
• Bake for 30–35 minutes, or until set and golden on top.
• Allow to cool slightly before slicing and serving.

This Butternut Squash and Sage Dairy-Free Quiche offers a rich and savory combination that’s both indulgent and light. The roasted squash adds a natural sweetness, while the sage enhances the overall depth of flavor. It’s a perfect dish for any season and can be enjoyed by everyone, regardless of dietary restrictions. Serve it with a green salad or roasted vegetables for a fulfilling meal.

Cauliflower and Chive Dairy-Free Quiche

The Cauliflower and Chive Dairy-Free Quiche is a savory, light, and flavorful dish that combines the mild, nutty flavor of cauliflower with the fresh, aromatic taste of chives. The creamy custard filling provides a rich texture, while the cauliflower keeps the dish light and nutrient-packed. This quiche is ideal for anyone looking for a low-carb, dairy-free alternative to traditional quiches, making it a perfect choice for a healthy brunch or light dinner.

Ingredients

For the crust:

• 1 ½ cups gluten-free almond flour
• 2 tablespoons coconut flour
• 1 tablespoon olive oil
• 1 tablespoon ground flaxseed
• 1 large egg
• Salt to taste

For the filling:

• 6 large eggs
• ¾ cup unsweetened coconut milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup cauliflower florets, steamed and chopped
• ¼ cup fresh chives, chopped
• Salt and pepper to taste

Instructions

Prepare the crust:

• Preheat the oven to 375°F (190°C).
• In a bowl, mix almond flour, coconut flour, olive oil, flaxseed, and salt. Add the egg and stir until a dough forms.
• Press the dough into a 9-inch pie dish and bake for 8–10 minutes, or until lightly golden.

Prepare the filling:

• In a large bowl, whisk together eggs, coconut milk, garlic powder, onion powder, salt, and pepper.
• Stir in the steamed cauliflower and fresh chives.

Assemble the quiche:

• Pour the filling into the pre-baked crust.
• Bake for 30–35 minutes, or until the center is firm and golden on top.
• Let cool for 5 minutes before slicing.

The Cauliflower and Chive Dairy-Free Quiche is a light yet satisfying dish that’s perfect for those looking to enjoy a flavorful quiche without dairy or gluten. The cauliflower adds a subtle creaminess, while the chives provide a burst of freshness. This quiche makes an excellent addition to any brunch or dinner table, and it pairs well with a crisp green salad for a well-rounded meal.

Tomato and Basil Dairy-Free Quiche

This Tomato and Basil Dairy-Free Quiche is a classic combination of ripe tomatoes and fresh basil, bringing the flavors of summer into your brunch menu. The juicy tomatoes add a slight sweetness, while the basil offers a fragrant, herby contrast. The dairy-free filling, made with eggs and a light almond milk base, is rich and satisfying, making this quiche an irresistible choice for any occasion.

Ingredients

For the crust:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 tablespoon olive oil
• 1 tablespoon cold water
• ½ teaspoon salt

For the filling:

• 6 large eggs
• ¾ cup unsweetened almond milk
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 cup cherry tomatoes, halved
• ¼ cup fresh basil, chopped
• Salt and pepper to taste

Instructions

Prepare the crust:

• Preheat the oven to 375°F (190°C).
• In a bowl, combine almond flour, coconut flour, salt, and olive oil.
• Add cold water gradually, mixing to form a dough.
• Press the dough into a greased 9-inch pie dish and bake for 8–10 minutes, until slightly golden.

Prepare the filling:

• In a bowl, whisk together eggs, almond milk, garlic powder, oregano, salt, and pepper.
• Stir in the cherry tomatoes and fresh basil.

Assemble the quiche:

• Pour the filling into the pre-baked crust.
• Bake for 30–35 minutes, or until the quiche is set and golden on top.
• Let cool for 5 minutes before slicing and serving.

The Tomato and Basil Dairy-Free Quiche is a light, fresh dish that highlights the natural sweetness of tomatoes paired with the refreshing, fragrant basil. This quiche is a perfect addition to a spring or summer brunch, offering a flavorful, dairy-free option that everyone will enjoy. Pair it with a simple green salad or a side of roasted vegetables for a complete, satisfying meal.

Caramelized Onion and Mushroom Dairy-Free Quiche

This Caramelized Onion and Mushroom Dairy-Free Quiche brings a rich, savory depth of flavor with the perfect balance of sweetness from the caramelized onions and the earthy notes of mushrooms. The dairy-free custard is light yet creamy, providing a luscious texture that complements the umami-packed vegetables. This quiche is an excellent choice for brunch, lunch, or a light dinner and pairs beautifully with a crisp side salad or roasted vegetables.

Ingredients

For the crust:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 tablespoon olive oil
• 1 large egg
• ½ teaspoon salt

For the filling:

• 6 large eggs
• 1 cup unsweetened almond milk
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 large onion, thinly sliced
• 1 cup mushrooms, sliced
• ¼ cup fresh parsley, chopped
• Salt and pepper to taste

Instructions

Prepare the crust:

• Preheat the oven to 375°F (190°C).
• In a bowl, combine almond flour, coconut flour, salt, olive oil, and egg. Stir until the dough forms.
• Press the dough into a greased 9-inch pie dish and bake for 8–10 minutes, or until lightly golden.

Prepare the filling:

• In a skillet, sauté the onions over medium heat with a little olive oil until caramelized, about 15–20 minutes. Remove and set aside.
• In the same skillet, sauté the mushrooms until tender, about 5–7 minutes. Set aside.
• In a bowl, whisk together eggs, almond milk, thyme, garlic powder, salt, and pepper.
• Stir in the caramelized onions, mushrooms, and fresh parsley.

Assemble the quiche:

• Pour the filling into the pre-baked crust.
• Bake for 30–35 minutes, or until the center is set and the top is golden brown.
• Allow to cool for 5–10 minutes before slicing.

This Caramelized Onion and Mushroom Dairy-Free Quiche is an indulgent, satisfying dish with a rich umami flavor from the mushrooms and a sweet contrast from the caramelized onions. It’s a versatile recipe that works as a stand-alone meal or a side dish at any gathering. Serve it with a mixed greens salad or roasted root vegetables to create a well-rounded and delicious meal.

Roasted Beet and Goat Cheese (Dairy-Free) Quiche

This Roasted Beet and Goat Cheese (Dairy-Free) Quiche offers a beautiful balance of earthy sweetness from roasted beets and the tangy flavor of dairy-free goat cheese. With a light, dairy-free custard filling, this quiche brings both sophistication and comfort to your table. It’s perfect for a special occasion or a weekend brunch, combining vibrant colors with a rich, satisfying taste.

Ingredients

For the crust:

• 1 ½ cups gluten-free oat flour
• ½ teaspoon sea salt
• 3 tablespoons olive oil
• 1–2 tablespoons cold water

For the filling:

• 6 large eggs
• ¾ cup unsweetened coconut milk
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon garlic powder
• 1 cup roasted beets, peeled and chopped
• ½ cup dairy-free goat cheese, crumbled
• ¼ cup fresh dill, chopped
• Salt and pepper to taste

Instructions

Prepare the crust:

• Preheat the oven to 375°F (190°C).
• In a bowl, combine oat flour, sea salt, and olive oil. Add cold water gradually until a dough forms.
• Press the dough into a greased 9-inch pie dish and bake for 8–10 minutes until slightly golden.

Prepare the filling:

• In a large bowl, whisk together eggs, coconut milk, thyme, garlic powder, salt, and pepper.
• Stir in roasted beets, dairy-free goat cheese, and fresh dill.

Assemble the quiche:

• Pour the filling into the pre-baked crust.
• Bake for 30–35 minutes, or until the center is set and golden.
• Allow the quiche to cool for 5–10 minutes before serving.

The Roasted Beet and Goat Cheese (Dairy-Free) Quiche offers a colorful and flavorful twist on traditional quiche recipes. The earthy sweetness of the beets pairs perfectly with the tangy dairy-free goat cheese, making this a sophisticated yet simple dish. It’s perfect for a brunch spread or a special meal when you want something both delicious and visually striking.

Spicy Sweet Potato and Black Bean Dairy-Free Quiche

This Spicy Sweet Potato and Black Bean Dairy-Free Quiche brings a unique twist to the classic quiche with the bold, spicy flavors of roasted sweet potatoes, black beans, and chili powder. The creamy egg custard ties all the flavors together, creating a hearty and satisfying dish that’s perfect for brunch, lunch, or dinner. Packed with protein and fiber, this quiche is both delicious and filling, making it an excellent choice for a nourishing meal.

Ingredients

For the crust:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ½ teaspoon salt
• 1 tablespoon olive oil
• 1 large egg

For the filling:

• 6 large eggs
• ¾ cup unsweetened almond milk
• 1 teaspoon chili powder
• ½ teaspoon cumin
• 1 ½ cups sweet potato, roasted and cubed
• 1 cup black beans, cooked
• ¼ cup red onion, finely diced
• Salt and pepper to taste

Instructions

Prepare the crust:

• Preheat the oven to 375°F (190°C).
• In a bowl, combine almond flour, coconut flour, salt, olive oil, and egg. Stir until a dough forms.
• Press the dough into a greased 9-inch pie dish and bake for 8–10 minutes, or until lightly golden.

Prepare the filling:

• In a large bowl, whisk together eggs, almond milk, chili powder, cumin, salt, and pepper.
• Stir in the roasted sweet potatoes, black beans, and red onion.

Assemble the quiche:

• Pour the filling into the pre-baked crust.
• Bake for 30–35 minutes, or until the quiche is set and golden brown on top.
• Allow to cool for 5–10 minutes before slicing.

The Spicy Sweet Potato and Black Bean Dairy-Free Quiche is a hearty, flavorful dish that brings a touch of heat and earthiness to your meal. The sweet potatoes provide a comforting base, while the black beans add protein and fiber, making it a filling and nutritious choice. Serve with a dollop of dairy-free sour cream or guacamole for extra flavor, and enjoy this dish for a satisfying, healthy brunch or dinner.

Zucchini and Mint Dairy-Free Quiche

This Zucchini and Mint Dairy-Free Quiche is a refreshing and light take on the classic quiche, with the mild flavor of zucchini perfectly complemented by the aromatic freshness of mint. The combination of eggs and coconut milk creates a rich, creamy custard that binds the vegetables together, resulting in a satisfying and flavorful dish. This quiche is ideal for a light lunch, brunch, or as a side dish at a summer gathering.

Ingredients

For the crust:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 tablespoon olive oil
• 1 large egg
• ½ teaspoon salt

For the filling:

• 6 large eggs
• ¾ cup unsweetened coconut milk
• 1 teaspoon garlic powder
• 1 teaspoon fresh lemon zest
• 1 ½ cups zucchini, grated
• ¼ cup fresh mint, chopped
• Salt and pepper to taste

Instructions

Prepare the crust:

• Preheat the oven to 375°F (190°C).
• In a bowl, combine almond flour, coconut flour, salt, olive oil, and egg. Stir until a dough forms.
• Press the dough into a greased 9-inch pie dish and bake for 8–10 minutes, or until lightly golden.

Prepare the filling:

• In a large bowl, whisk together eggs, coconut milk, garlic powder, lemon zest, salt, and pepper.
• Stir in grated zucchini and fresh mint.

Assemble the quiche:

• Pour the filling into the pre-baked crust.
• Bake for 30–35 minutes, or until set and golden on top.
• Let the quiche cool for 5 minutes before serving.

The Zucchini and Mint Dairy-Free Quiche is a fresh and vibrant dish that combines the delicate flavor of zucchini with the bright, refreshing notes of mint. The custard filling provides a creamy texture, making it a perfect dish for those seeking a light yet satisfying meal. This quiche is an excellent choice for a spring or summer brunch and pairs wonderfully with a crisp green salad for a well-rounded meal.

Pea and Tarragon Dairy-Free Quiche

This Pea and Tarragon Dairy-Free Quiche is a delightful combination of sweet peas and the unique, anise-flavored herb tarragon. The creamy, dairy-free custard filling binds these flavors together in a deliciously light yet savory quiche. The sweetness of the peas is balanced by the subtle complexity of the tarragon, making this quiche an elegant choice for any brunch or dinner. It’s a flavorful and nutritious dish, perfect for adding a gourmet touch to your meal.

Ingredients

For the crust:

• 1 ½ cups gluten-free oat flour
• ¼ cup almond flour
• 1 tablespoon olive oil
• 1 large egg
• ½ teaspoon sea salt

For the filling:

• 6 large eggs
• ¾ cup unsweetened almond milk
• 1 teaspoon garlic powder
• 1 teaspoon dried tarragon
• 1 cup frozen peas, thawed
• ¼ cup fresh tarragon, chopped
• Salt and pepper to taste

Instructions

Prepare the crust:

• Preheat the oven to 375°F (190°C).
• In a bowl, combine oat flour, almond flour, salt, olive oil, and egg. Stir until a dough forms.
• Press the dough into a greased 9-inch pie dish and bake for 8–10 minutes, or until lightly golden.

Prepare the filling:

• In a large bowl, whisk together eggs, almond milk, garlic powder, tarragon, salt, and pepper.
• Stir in the peas and fresh tarragon.

Assemble the quiche:

• Pour the filling into the pre-baked crust.
• Bake for 30–35 minutes, or until the quiche is set and golden on top.
• Let it cool for 5 minutes before slicing.

This Pea and Tarragon Dairy-Free Quiche offers a unique and flavorful combination of sweet peas and the aromatic taste of tarragon. The quiche has a light, creamy texture that makes it an ideal dish for a brunch or lunch gathering. Its subtle yet complex flavors will surely impress guests and make it a standout dish on your table. Serve it with a simple side salad for a complete, delicious meal.

Sweet Corn and Red Pepper Dairy-Free Quiche

The Sweet Corn and Red Pepper Dairy-Free Quiche is a vibrant and colorful dish bursting with the sweet, juicy flavor of corn and the tangy, slightly smoky taste of red bell peppers. The creamy dairy-free custard filling holds the vegetables together perfectly, making each bite a flavorful and satisfying experience. This quiche is a perfect addition to your brunch table or as a main dish for a light, healthy dinner.

Ingredients

For the crust:

• 1 ½ cups gluten-free all-purpose flour
• ½ teaspoon salt
• 3 tablespoons olive oil
• 1–2 tablespoons cold water

For the filling:

• 6 large eggs
• 1 cup unsweetened coconut milk
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup fresh sweet corn kernels
• 1 red bell pepper, diced
• ¼ cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions

Prepare the crust:

• Preheat the oven to 375°F (190°C).
• In a bowl, combine the gluten-free flour and salt. Add olive oil and cold water and mix until a dough forms.
• Press the dough into a greased 9-inch pie dish and bake for 8–10 minutes until lightly golden.

Prepare the filling:

• In a large bowl, whisk together eggs, coconut milk, cumin, chili powder, salt, and pepper.
• Stir in sweet corn kernels, red bell pepper, and cilantro.

Assemble the quiche:

• Pour the filling into the pre-baked crust.
• Bake for 30–35 minutes, or until set and golden on top.
• Let the quiche cool for 5 minutes before slicing.

The Sweet Corn and Red Pepper Dairy-Free Quiche is a deliciously colorful and savory dish with vibrant, sweet, and tangy flavors. The corn and red pepper give the quiche a satisfying texture and rich taste, while the creamy custard filling adds a delightful richness. It’s a perfect choice for a sunny brunch or a light weeknight dinner. Pair it with a side of greens or roasted vegetables for a full and nutritious meal.

Note: More recipes are coming soon!