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Vegetarian Quiche [Dairy Free Filling]

 

If you read my post about my perfect pie crust, you will understand how this recipe came to be. I created this recipe after a day of wanting to learning how to make a pie crust. At the same time, I wanted a healthier and dairy-free option. I am limiting my dairy intake lately (dreaded adult acne). I substituted the milk with almond milk and it turned out tasting like there was cheese in the recipe! I am not entirely sure how that managed to work out but it was delightful.

You can opt for other milk substitutes but almond milk really worked for me. I’ve made the same egg mixture for a few other quiches and this recipe has worked the best. It’s dense, hearty and packed with protein and nutritional ingredients.

Start off by blind baking your pie crust to avoid a soggy quiche

You can use dry beans but I use pie weights. Bought work really well.

For the pie crust, use my Perfect Pie Crust recipe.

Enjoy! I always love to hear about your experience with this recipe or your version of it. Please leave me a comment !

Vegetarian Quiche [Dairy Free Filling]

Print Recipe
Serves: 4 Cooking Time: 45 minutes

Ingredients

  • Filling:
  • 1 tablespoon olive oil
  • 1 leek stalk (finely chopped)
  • 1 cup spinach (roughly chopped)
  • 1 red bell pepper (diced)
  • 1 cup cremini mushrooms (diced)
  • 8 whole eggs
  • 1/2 cup almond milk (you can use normal whole milk or cream if you want the authentic recipe)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Pie crust: see my recipe for my Perfect Pie Crust

Instructions

1

In a skillet on medium high heat, add olive oil. Saute the leeks, red bell pepper, mushrooms for about 5 minutes until everything is soft. Add spinach until it wilts (takes about 30 seconds). Place the sauted vegetables in a bowl and set aside to cool.

2

In a medium size mixing bowl, crack your eggs in. Add almond milk (or milk). Add paprika, garlic powder, season with salt and pepper. Whisk together until mixed really well.

3

Blind bake the pie crust for 10 minutes (see notes for how to blind bake)

4

Take your pie crust out of the oven and place half the vegetables in the pie dish.

5

Pour in half the egg mixture

6

Add the remaining vegetables

7

Pour in the remaining egg mixture

8

Pop back in the oven and cook for 30 to 35 minutes, until the quiche is set in the middle. It should bounce back

Notes

Feel free to use pre-made pie crust for a quick quiche. Blind bake: place a layer of foil on top of your pie crust and dump dry beans or pie weights on top. Bake in the oven for 10 minutes on 375 F. This will cook your crust slightly so that when you add your filling it will not be soggy. Serve with salad

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