40+ Simple and Flavorful Sunday Dairy-Free Quiche Recipes for Your Table

A Sunday brunch isn’t complete without a savory, satisfying quiche to bring everyone together.

Whether you’re hosting a gathering or simply enjoying a quiet weekend at home, a delicious quiche can be the centerpiece of your meal.

However, for those following a dairy-free lifestyle, traditional quiche recipes often need a little twist to make them suitable for all diets.

That’s where these 40+ Sunday Dairy-Free Quiche Recipes come in!

These recipes are not only free of dairy but also full of flavor, creativity, and versatility. From vegetable-packed quiches to savory, protein-rich options, you’ll find something to please everyone.

Using plant-based substitutes like almond milk, coconut cream, and cashews, these quiches offer a creamy, satisfying texture without compromising taste.

Whether you’re making quiche for a special occasion or a relaxing Sunday breakfast, these dairy-free variations are bound to impress.

So, roll up your sleeves and get ready to enjoy these amazing recipes that are perfect for any Sunday brunch!

40+ Simple and Flavorful Sunday Dairy-Free Quiche Recipes for Your Table

With these 40+ Sunday Dairy-Free Quiche Recipes, you can enjoy a variety of delicious, healthy, and satisfying options that everyone can enjoy.

From vibrant veggie-loaded quiches to savory and indulgent egg-based creations, there’s something for every palate.

The best part is that these recipes allow you to enjoy the rich flavors and textures of a classic quiche without the need for dairy.

Next time you’re planning your Sunday brunch, try one of these dairy-free quiche recipes and delight your guests with a meal that’s as tasty as it is nourishing.

Here are three dairy-free quiche recipes perfect for Sundays. Each recipe includes a summary, detailed instructions, and a conclusion to make your Sunday meal planning stress-free and delicious.

Garden Vegetable Dairy-Free Quiche

This Garden Vegetable Dairy-Free Quiche is a light and refreshing dish loaded with colorful veggies. The almond milk custard is creamy and satisfying, making it the ideal option for those avoiding dairy. Whether served warm or at room temperature, this quiche is perfect for brunch or a light dinner. Plus, it’s versatile, so you can use any seasonal vegetables you have on hand.

Ingredients

For the crust:

• 1 ½ cups all-purpose flour (or gluten-free flour)
• ½ cup coconut oil or vegan butter, cold
• 4-6 tbsp cold water
• ¼ tsp salt

For the filling:

• 1 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, chopped
• 1 cup zucchini, diced
• 1 cup cherry tomatoes, halved
• 3 large eggs
• 1 cup unsweetened almond milk
• ½ tsp garlic powder
• ½ tsp dried thyme
• ½ tsp salt
• Black pepper to taste

Instructions

1. Prepare the crust:
   In a bowl, combine flour and salt. Cut in the coconut oil until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough forms a ball. Wrap in plastic wrap and chill for 30 minutes.
2. Prepare the filling:
   Heat olive oil in a skillet. Sauté the onion, red bell pepper, and zucchini until soft, about 5-7 minutes. Add cherry tomatoes and cook for another 2 minutes. Remove from heat and set aside.
3. Preheat oven:
   Preheat your oven to 375°F (190°C). Roll out the dough and press it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork. Blind bake the crust for 10 minutes.
4. Assemble the quiche:
   In a bowl, whisk eggs, almond milk, garlic powder, thyme, salt, and pepper. Spread the sautéed vegetables evenly over the crust. Pour the egg mixture on top.
5. Bake:
   Bake for 35-40 minutes, or until the filling is set and slightly golden. Cool for 10 minutes before serving.

This Garden Vegetable Dairy-Free Quiche is a delightful way to incorporate more veggies into your diet. It’s perfect for meal prepping or serving to a crowd at Sunday brunch. Customize it with your favorite vegetables or herbs for a personalized twist.

Spinach and Mushroom Dairy-Free Quiche

The Spinach and Mushroom Dairy-Free Quiche is a savory delight that features earthy mushrooms and nutrient-packed spinach. The creamy coconut milk custard pairs beautifully with the rich flavors, offering a satisfying yet light meal. This quiche is a great way to enjoy a healthy, protein-packed dish that feels indulgent.

Ingredients

For the crust:

• 1 ½ cups whole wheat flour
• ½ cup olive oil or vegan shortening
• ¼ cup ice water
• ½ tsp salt

For the filling:

• 1 tbsp olive oil
• 2 cups fresh spinach
• 1 cup cremini mushrooms, sliced
• 1 small shallot, minced
• 4 large eggs
• 1 cup full-fat coconut milk
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• ½ tsp salt
• Black pepper to taste

Instructions

1. Prepare the crust:
   In a bowl, mix flour and salt. Gradually mix in olive oil until crumbly. Add ice water one tablespoon at a time, mixing until the dough holds together. Roll out and fit into a pie dish. Chill for 30 minutes.
2. Sauté the vegetables:
   Heat olive oil in a pan. Sauté mushrooms and shallots until soft, about 5 minutes. Add spinach and cook until wilted. Remove from heat and set aside.
3. Preheat oven and blind bake crust:
   Preheat the oven to 375°F (190°C). Blind bake the crust for 10 minutes.
4. Assemble the quiche:
   In a bowl, whisk eggs, coconut milk, Dijon mustard, paprika, salt, and pepper. Spread the sautéed vegetables evenly over the crust. Pour the egg mixture over the vegetables.
5. Bake:
   Bake for 35-40 minutes, or until the filling is set and golden brown on top. Let it rest for 10 minutes before slicing.

Rich, creamy, and packed with umami flavor, the Spinach and Mushroom Dairy-Free Quiche is a crowd-pleaser. It’s perfect for making ahead and reheating for a quick meal or enjoying fresh out of the oven for a comforting Sunday brunch.

Sweet Potato and Leek Dairy-Free Quiche

This Sweet Potato and Leek Dairy-Free Quiche offers a slightly sweet, earthy flavor that’s balanced by savory leeks. It’s a unique spin on traditional quiche, featuring sweet potato slices as the crust. With its vibrant colors and wholesome ingredients, this quiche is as beautiful as it is delicious.

Ingredients

For the crust:

• 2 medium sweet potatoes, peeled and thinly sliced
• 1 tbsp olive oil
• Salt and pepper

For the filling:

• 1 tbsp olive oil
• 1 large leek, thinly sliced (white and light green parts only)
• 3 large eggs
• ¾ cup unsweetened oat milk
• ½ tsp nutmeg
• ½ tsp salt
• Black pepper to taste

Instructions

1. Prepare the crust:
   Preheat oven to 375°F (190°C). Toss sweet potato slices with olive oil, salt, and pepper. Layer them in a pie dish to form a crust, overlapping slightly. Bake for 10 minutes.
2. Sauté the leeks:
   Heat olive oil in a pan. Cook the leeks over medium heat until softened, about 5 minutes. Remove from heat.
3. Prepare the filling:
   In a bowl, whisk eggs, oat milk, nutmeg, salt, and pepper.
4. Assemble the quiche:
   Spread the leeks evenly over the sweet potato crust. Pour the egg mixture over the top.
5. Bake:
   Bake for 35-40 minutes, or until the filling is set and slightly golden. Let cool for 10 minutes before slicing.

The Sweet Potato and Leek Dairy-Free Quiche is a flavorful and visually appealing dish that will elevate any Sunday gathering. It’s naturally gluten-free and dairy-free, making it an inclusive choice for guests with dietary restrictions. Serve it with a fresh salad for a complete and nourishing meal.

Mediterranean Dairy-Free Quiche

The Mediterranean Dairy-Free Quiche is a vibrant dish packed with sun-dried tomatoes, olives, and fresh basil. It’s inspired by classic Mediterranean flavors and features a creamy egg-almond milk custard. Perfect for pairing with a green salad or a warm loaf of bread, this quiche brings a sunny, Mediterranean vibe to your table.

Ingredients

For the crust:

• 1 ½ cups spelt flour
• ½ cup vegan butter or coconut oil
• 5 tbsp ice water
• ½ tsp salt

For the filling:

• 1 tbsp olive oil
• 1 small red onion, sliced
• ½ cup sun-dried tomatoes, chopped
• ½ cup Kalamata olives, pitted and chopped
• 3 large eggs
• 1 cup unsweetened almond milk
• 1 tsp oregano
• ½ tsp garlic powder
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Prepare the crust:
   Combine spelt flour and salt in a bowl. Add vegan butter and mix until crumbly. Add water one tablespoon at a time until dough forms. Roll out and fit into a pie dish. Chill for 30 minutes.
2. Cook the filling:
   Heat olive oil in a skillet. Sauté red onion until caramelized, about 8-10 minutes. Stir in sun-dried tomatoes and olives, then remove from heat.
3. Preheat oven and blind bake crust:
   Preheat oven to 375°F (190°C). Blind bake crust for 10 minutes.
4. Assemble the quiche:
   Whisk eggs, almond milk, oregano, garlic powder, salt, and pepper. Spread the onion mixture evenly over the crust, then pour the egg mixture on top.
5. Bake:
   Bake for 35-40 minutes, until set. Cool slightly, then garnish with fresh basil before serving.

This Mediterranean Dairy-Free Quiche is a delightful burst of sunshine on your plate. Its bright, tangy flavors and rich textures make it a perfect choice for any occasion, whether you’re hosting friends or enjoying a quiet Sunday meal.

Caramelized Onion and Butternut Squash Dairy-Free Quiche

The Caramelized Onion and Butternut Squash Dairy-Free Quiche combines sweet, caramelized onions and roasted butternut squash in a creamy, dairy-free custard. The natural sweetness of the vegetables pairs beautifully with the savory flavors, making this a showstopper at any brunch table.

Ingredients

For the crust:

• 1 ½ cups gluten-free flour
• ½ cup vegan butter
• 4-6 tbsp cold water
• ¼ tsp salt

For the filling:

• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 1 cup roasted butternut squash cubes
• 4 large eggs
• 1 cup coconut cream
• ½ tsp nutmeg
• ½ tsp salt
• Black pepper to taste

Instructions

1. Prepare the crust:
   Combine flour and salt in a bowl. Add vegan butter and mix until crumbly. Add cold water gradually until dough forms. Roll out and press into a pie dish. Chill for 30 minutes.
2. Caramelize onions:
   Heat olive oil in a skillet. Cook onions over low heat until deeply caramelized, about 20 minutes. Set aside.
3. Roast the squash:
   Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper, then roast for 20 minutes or until tender. Reduce oven to 375°F (190°C).
4. Assemble the quiche:
   Whisk eggs, coconut cream, nutmeg, salt, and pepper. Layer the caramelized onions and roasted squash over the crust. Pour the egg mixture on top.
5. Bake:
   Bake for 35-40 minutes, or until the custard is set and golden. Cool for 10 minutes before serving.

The Caramelized Onion and Butternut Squash Dairy-Free Quiche is a comforting and elegant dish that highlights the natural sweetness of caramelized vegetables. It’s a perfect addition to your Sunday meal rotation and can be enjoyed hot or cold.

Asparagus and Dill Dairy-Free Quiche

The Asparagus and Dill Dairy-Free Quiche is a light, herby dish that celebrates the fresh flavors of spring. The combination of tender asparagus and fragrant dill makes this quiche a standout choice for a healthy, flavorful brunch. With its almond milk custard and gluten-free crust option, this recipe caters to various dietary needs.

Ingredients

For the crust:

• 1 ½ cups oat flour
• ½ cup coconut oil
• 3-5 tbsp ice water
• ¼ tsp salt

For the filling:

• 1 tbsp olive oil
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 small leek, thinly sliced
• 3 large eggs
• 1 cup unsweetened almond milk
• 2 tbsp fresh dill, chopped
• ½ tsp salt
• Black pepper to taste

Instructions

1. Prepare the crust:
   Combine oat flour and salt in a bowl. Mix in coconut oil until crumbly. Add ice water, one tablespoon at a time, until dough forms. Press into a pie dish and chill for 30 minutes.
2. Cook the filling:
   Heat olive oil in a pan. Sauté asparagus and leek until just tender, about 5 minutes. Remove from heat.
3. Preheat oven and blind bake crust:
   Preheat oven to 375°F (190°C). Blind bake crust for 10 minutes.
4. Assemble the quiche:
   Whisk eggs, almond milk, dill, salt, and pepper. Spread asparagus and leeks over the crust. Pour the egg mixture over the vegetables.
5. Bake:
   Bake for 35-40 minutes, until set. Let cool slightly before serving.

The Asparagus and Dill Dairy-Free Quiche is a refreshing and nutritious option for Sunday brunch. Its delicate flavor profile and satisfying texture make it a versatile dish that pairs well with fresh fruit or a crisp side salad.

Spinach and Mushroom Dairy-Free Quiche

This Spinach and Mushroom Dairy-Free Quiche is a savory, earthy dish that combines the richness of sautéed mushrooms with the fresh, leafy goodness of spinach. With a smooth, egg-based custard made with almond milk, this quiche is both satisfying and nutritious. Perfect for any occasion, this recipe is a crowd-pleaser that is naturally dairy-free, gluten-free, and packed with flavor.

Ingredients

For the crust:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ¼ cup vegan butter or coconut oil
• 1 egg
• ¼ tsp salt

For the filling:

• 2 tbsp olive oil
• 1 cup mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1 small onion, chopped
• 3 large eggs
• 1 cup unsweetened almond milk
• 1 tsp garlic powder
• Salt and pepper to taste
• ½ tsp dried thyme

Instructions

1. Prepare the crust:
   Preheat the oven to 375°F (190°C). In a mixing bowl, combine almond flour, coconut flour, salt, and vegan butter. Add the egg and mix until a dough forms. Press the dough into a pie dish, then bake for 10-12 minutes until golden.
2. Cook the filling:
   Heat olive oil in a pan. Sauté onions until soft, then add mushrooms and cook until tender. Add spinach and cook until wilted. Remove from heat.
3. Prepare the egg mixture:
   In a bowl, whisk together eggs, almond milk, garlic powder, thyme, salt, and pepper.
4. Assemble the quiche:
   Spread the spinach and mushroom mixture evenly over the baked crust. Pour the egg mixture over the vegetables.
5. Bake:
   Bake the quiche for 30-35 minutes, or until the custard is set and slightly golden on top. Allow to cool for 10 minutes before serving.

The Spinach and Mushroom Dairy-Free Quiche is a flavorful and hearty dish that pairs beautifully with a light salad or roasted potatoes. The mushrooms and spinach offer a deep, satisfying flavor, making this a great option for brunch or dinner.

Sweet Potato and Kale Dairy-Free Quiche

The Sweet Potato and Kale Dairy-Free Quiche brings together the sweetness of roasted sweet potatoes with the earthy taste of kale. The egg mixture is creamy and rich, thanks to the almond milk, creating a custard-like texture without the need for dairy. It’s an ideal comfort food for a hearty, healthy meal that feels indulgent but is nourishing at the same time.

Ingredients

For the crust:

• 1 ½ cups gluten-free flour
• ¼ cup olive oil
• 3-4 tbsp cold water
• ½ tsp salt

For the filling:

• 1 large sweet potato, peeled and diced
• 1 tbsp olive oil
• 2 cups kale, chopped
• 1 small onion, diced
• 3 large eggs
• 1 cup unsweetened almond milk
• ½ tsp paprika
• Salt and pepper to taste

Instructions

1. Prepare the crust:
   Preheat the oven to 375°F (190°C). In a bowl, mix gluten-free flour, salt, and olive oil. Add water gradually until a dough forms. Press dough into a pie dish, then bake for 10-12 minutes.
2. Roast the sweet potatoes:
   Toss diced sweet potato with olive oil, salt, and pepper. Roast at 375°F (190°C) for 20 minutes or until tender.
3. Cook the filling:
   Heat olive oil in a pan. Sauté onions until soft, then add kale and cook until wilted.
4. Prepare the egg mixture:
   In a bowl, whisk together eggs, almond milk, paprika, salt, and pepper.
5. Assemble the quiche:
   Layer roasted sweet potato, sautéed onions, and kale in the prepared crust. Pour the egg mixture over the vegetables.
6. Bake:
   Bake for 35-40 minutes or until the center is set and lightly golden. Allow to cool slightly before serving.

The Sweet Potato and Kale Dairy-Free Quiche is the perfect combination of creamy, sweet, and savory flavors. The hearty, nutrient-packed filling makes it a great addition to any brunch spread or an easy dinner option. It’s a wholesome dish that everyone will love.

Tomato and Basil Dairy-Free Quiche

The Tomato and Basil Dairy-Free Quiche is a simple yet flavorful dish that celebrates the freshness of ripe tomatoes and fragrant basil. This quiche is light but satisfying, making it a wonderful choice for a summer brunch or light dinner. The almond milk-based custard adds a creamy texture, while the combination of tomatoes and basil brings a burst of flavor in every bite.

Ingredients

For the crust:

• 1 ½ cups whole wheat flour
• ¼ cup olive oil
• ¼ cup cold water
• ¼ tsp salt

For the filling:

• 2 large tomatoes, sliced
• 1 small onion, chopped
• 3 tbsp fresh basil, chopped
• 3 large eggs
• 1 cup unsweetened almond milk
• ½ tsp dried oregano
• Salt and pepper to taste

Instructions

1. Prepare the crust:
   Preheat the oven to 375°F (190°C). Combine whole wheat flour, olive oil, and salt in a bowl. Gradually add cold water and mix until a dough forms. Press into a pie dish, then bake for 10-12 minutes until golden.
2. Prepare the filling:
   Sauté onions in olive oil until softened, about 5-7 minutes. Layer sliced tomatoes and basil on top of the crust, then top with sautéed onions.
3. Prepare the egg mixture:
   In a bowl, whisk together eggs, almond milk, oregano, salt, and pepper.
4. Assemble the quiche:
   Pour the egg mixture over the vegetables in the crust.
5. Bake:
   Bake for 30-35 minutes, or until the quiche is set and golden brown on top. Let it cool for 10 minutes before slicing.

The Tomato and Basil Dairy-Free Quiche is a refreshing and light option that perfectly captures the flavors of summer. The tomatoes and basil give it a fresh, tangy punch, making it a great dish for a relaxed weekend brunch or an elegant evening meal.

Avocado and Roasted Red Pepper Dairy-Free Quiche

This Avocado and Roasted Red Pepper Dairy-Free Quiche is a colorful and flavorful dish that combines creamy avocado with the sweet smokiness of roasted red peppers. The egg-based filling, mixed with almond milk, creates a smooth custard that is light yet satisfying. This quiche is perfect for brunch or a light dinner, offering a balance of healthy fats, vegetables, and a touch of zest.

Ingredients

For the crust:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 egg
• ¼ cup olive oil
• ¼ tsp salt

For the filling:

• 1 ripe avocado, mashed
• 1 red bell pepper, roasted and diced
• 1 small onion, diced
• 3 large eggs
• 1 cup unsweetened almond milk
• 1 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Prepare the crust:
   Preheat the oven to 375°F (190°C). In a bowl, combine almond flour, coconut flour, salt, and olive oil. Add the egg and mix until the dough comes together. Press the dough into a pie dish and bake for 10-12 minutes, until golden brown.
2. Roast the bell pepper:
   Char the red bell pepper over a flame or roast it in the oven until the skin is blackened. Remove the skin, seeds, and stem, then dice the pepper.
3. Prepare the filling:
   Sauté the diced onion in a bit of olive oil until soft. In a bowl, whisk together the eggs, almond milk, cumin, salt, and pepper. Add the mashed avocado, roasted red pepper, and sautéed onion to the mixture.
4. Assemble the quiche:
   Pour the egg mixture into the pre-baked crust.
5. Bake:
   Bake for 30-35 minutes, or until the quiche is set and lightly golden on top. Garnish with fresh cilantro before serving.

The Avocado and Roasted Red Pepper Dairy-Free Quiche is a creamy, smoky, and vibrant dish that’s sure to impress at any brunch or dinner table. The creamy texture of avocado pairs perfectly with the roasted sweetness of the bell pepper, creating a balanced and satisfying meal. This quiche is a great way to enjoy a flavorful dairy-free dish that still feels indulgent.

Zucchini and Tomato Dairy-Free Quiche

The Zucchini and Tomato Dairy-Free Quiche is a fresh, light option that brings the taste of summer to your plate. Zucchini, with its mild, slightly sweet flavor, pairs beautifully with juicy tomatoes. The quiche is dairy-free thanks to the almond milk-based custard, making it a lighter version of the traditional quiche without sacrificing taste. This is a great option for those looking for a nutritious and refreshing quiche.

Ingredients

For the crust:

• 1 ½ cups chickpea flour
• ¼ cup olive oil
• 1 tbsp water
• ¼ tsp salt

For the filling:

• 2 medium zucchinis, grated
• 1 cup cherry tomatoes, halved
• 1 small onion, diced
• 3 large eggs
• 1 cup unsweetened almond milk
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions

1. Prepare the crust:
   Preheat the oven to 375°F (190°C). In a bowl, mix chickpea flour, olive oil, water, and salt to form a dough. Press the dough into a pie dish and bake for 10 minutes.
2. Prepare the filling:
   Sauté the onions in a bit of olive oil until soft. Add the grated zucchini to the pan and cook for 5-7 minutes until the moisture from the zucchini evaporates. Set aside to cool.
3. Prepare the egg mixture:
   In a bowl, whisk together eggs, almond milk, basil, salt, and pepper.
4. Assemble the quiche:
   Layer the sautéed zucchini and onion mixture, along with halved cherry tomatoes, into the pre-baked crust. Pour the egg mixture over the vegetables.
5. Bake:
   Bake for 30-35 minutes, or until the center is set and the top is golden brown. Garnish with fresh basil before serving.

The Zucchini and Tomato Dairy-Free Quiche offers a delicious balance of fresh vegetables, making it a perfect dish for a light lunch or brunch. The combination of zucchini and tomatoes delivers a refreshing flavor, while the chickpea flour crust gives it a unique twist. This quiche is great for anyone looking for a simple yet flavorful dairy-free option.

Caramelized Onion and Thyme Dairy-Free Quiche

The Caramelized Onion and Thyme Dairy-Free Quiche is a savory, aromatic dish with deeply sweet caramelized onions and fragrant thyme. This quiche is packed with flavor thanks to the long, slow caramelization process that brings out the natural sweetness of the onions. The egg custard made with almond milk gives this quiche a rich, creamy texture without any dairy. Perfect for any occasion, this quiche will be a hit at your next brunch or dinner.

Ingredients

For the crust:

• 1 ½ cups gluten-free flour
• ¼ cup coconut oil, melted
• ¼ tsp salt
• 2-3 tbsp cold water

For the filling:

• 2 large onions, thinly sliced
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves
• 3 large eggs
• 1 cup unsweetened almond milk
• Salt and pepper to taste

Instructions

1. Prepare the crust:
   Preheat the oven to 375°F (190°C). In a bowl, combine gluten-free flour, salt, and melted coconut oil. Gradually add cold water until a dough forms. Press the dough into a pie dish and bake for 10 minutes until golden.
2. Caramelize the onions:
   Heat olive oil in a pan over medium heat. Add the onions and cook, stirring occasionally, for 20-25 minutes until they become soft and golden brown. Stir in fresh thyme. Remove from heat.
3. Prepare the egg mixture:
   In a bowl, whisk together the eggs, almond milk, salt, and pepper.
4. Assemble the quiche:
   Spread the caramelized onions evenly over the baked crust. Pour the egg mixture over the onions.
5. Bake:
   Bake for 30-35 minutes, or until the quiche is set and golden brown. Let cool slightly before serving.

The Caramelized Onion and Thyme Dairy-Free Quiche is a rich, savory dish that highlights the deep, sweet flavor of caramelized onions and the aromatic touch of thyme. This quiche is perfect for anyone who loves the combination of savory and slightly sweet flavors. It’s sure to be a showstopper at any meal, offering a comforting and delicious dairy-free option.

Spinach and Mushroom Dairy-Free Quiche

The Spinach and Mushroom Dairy-Free Quiche is a savory, nutrient-packed dish that combines the earthy flavors of mushrooms with the mild, tender spinach. The custard-like filling made with eggs and almond milk provides the perfect creamy texture without any dairy. This quiche is great for a hearty brunch or a wholesome dinner and is packed with vegetables, making it a deliciously healthy option.

Ingredients

For the crust:

• 1 ½ cups gluten-free flour
• 1/4 cup olive oil
• 1 tbsp water
• ¼ tsp salt

For the filling:

• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 large eggs
• 1 cup unsweetened almond milk
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Prepare the crust:
   Preheat the oven to 375°F (190°C). In a bowl, combine gluten-free flour, salt, and olive oil. Slowly add water and mix until a dough forms. Press the dough into a pie dish and bake for 10-12 minutes or until lightly golden.
2. Sauté the vegetables:
   Heat a bit of olive oil in a pan over medium heat. Add the onions and garlic and sauté until softened, about 5 minutes. Add the sliced mushrooms and cook until tender, about 7 minutes. Add the chopped spinach and cook for another 2 minutes until wilted. Remove from heat and set aside to cool.
3. Prepare the egg mixture:
   In a bowl, whisk together the eggs, almond milk, salt, and pepper.
4. Assemble the quiche:
   Spread the sautéed spinach and mushroom mixture evenly over the pre-baked crust. Pour the egg mixture over the vegetables, ensuring they are well-covered.
5. Bake:
   Bake for 30-35 minutes, or until the quiche is set and golden brown on top. Let cool slightly before serving and garnish with fresh parsley.

The Spinach and Mushroom Dairy-Free Quiche is a delicious and wholesome option that packs in the goodness of vegetables while offering a creamy texture from the egg-based custard. The mushrooms add depth of flavor, while the spinach provides a fresh, healthy element. This quiche is perfect for a light lunch, brunch, or dinner and is sure to be a favorite among your dairy-free guests.

Sweet Potato and Kale Dairy-Free Quiche

The Sweet Potato and Kale Dairy-Free Quiche is a hearty and flavorful quiche filled with nutrient-dense vegetables. The sweet potatoes provide a natural sweetness, while the kale adds a touch of earthiness. The combination of eggs and almond milk creates a light yet satisfying custard. This quiche is perfect for breakfast or brunch, offering a good balance of carbohydrates, protein, and healthy fats.

Ingredients

For the crust:

• 1 ½ cups oat flour
• ¼ cup olive oil
• 1 egg
• ¼ tsp salt

For the filling:

• 1 medium sweet potato, peeled and diced
• 2 cups kale, chopped
• 1 small onion, diced
• 3 large eggs
• 1 cup unsweetened almond milk
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Prepare the crust:
   Preheat the oven to 375°F (190°C). In a bowl, mix oat flour, olive oil, egg, and salt to form a dough. Press the dough into a pie dish and bake for 10 minutes.
2. Cook the sweet potatoes:
   In a medium pan, heat a bit of olive oil over medium heat. Add the diced sweet potatoes and sauté until tender, about 10 minutes.
3. Sauté the kale and onions:
   In the same pan, add the onions and cook for 3-4 minutes until softened. Add the chopped kale and sauté until wilted, about 3-4 minutes.
4. Prepare the egg mixture:
   In a bowl, whisk together the eggs, almond milk, smoked paprika, salt, and pepper.
5. Assemble the quiche:
   Spread the sweet potatoes and kale mixture evenly over the pre-baked crust. Pour the egg mixture over the vegetables, ensuring they are fully covered.
6. Bake:
   Bake for 30-35 minutes, or until the quiche is set and golden on top. Let cool slightly before serving.

The Sweet Potato and Kale Dairy-Free Quiche is a vibrant, filling dish that combines the sweetness of sweet potatoes with the earthiness of kale. The combination of eggs and almond milk results in a rich, creamy filling that contrasts perfectly with the savory vegetables. This quiche is a fantastic dairy-free option for breakfast, brunch, or a light dinner.

Leek and Asparagus Dairy-Free Quiche

The Leek and Asparagus Dairy-Free Quiche is a light, spring-inspired dish that showcases the flavors of fresh leeks and asparagus. The leeks provide a mild, onion-like flavor, while the asparagus adds a subtle crunch. This dairy-free quiche uses a custard made from eggs and almond milk, making it a delicious and satisfying meal. Perfect for a brunch gathering or a weekend treat, this quiche is both savory and elegant.

Ingredients

For the crust:

• 1 ½ cups whole wheat flour
• ¼ cup olive oil
• 1 tbsp water
• ¼ tsp salt

For the filling:

• 2 leeks, cleaned and sliced
• 1 cup asparagus, chopped
• 2 cloves garlic, minced
• 3 large eggs
• 1 cup unsweetened almond milk
• 1 tsp thyme
• Salt and pepper to taste

Instructions

1. Prepare the crust:
   Preheat the oven to 375°F (190°C). In a bowl, combine whole wheat flour, olive oil, salt, and water to form a dough. Press the dough into a pie dish and bake for 10 minutes.
2. Sauté the vegetables:
   Heat olive oil in a large pan over medium heat. Add the sliced leeks and garlic, cooking until softened, about 5 minutes. Add the asparagus and cook for an additional 3-4 minutes until tender. Remove from heat and set aside.
3. Prepare the egg mixture:
   In a bowl, whisk together the eggs, almond milk, thyme, salt, and pepper.
4. Assemble the quiche:
   Spread the sautéed leeks and asparagus evenly over the pre-baked crust. Pour the egg mixture over the vegetables.
5. Bake:
   Bake for 30-35 minutes, or until the quiche is set and golden brown. Let cool slightly before serving.

The Leek and Asparagus Dairy-Free Quiche is a delightful, light quiche that captures the essence of spring with its fresh, seasonal ingredients. The leeks and asparagus create a delicate, savory filling that pairs wonderfully with the almond milk custard. This quiche is perfect for a special brunch or any occasion that calls for a light, dairy-free dish.

Note: More recipes are coming soon!