Dairy-Free Spinach Quiche
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This delicious dairy-free spinach quiche is flavorful and creamy without any cheese, milk or meat. The best part? It can be served for breakfast, brunch or dinner.
Our family and friends were so gracious to set up a meal train for us when Olivia arrived. One of my favorite meals that we received was a spinach quiche and it quickly made me realize that quiche is the ultimate food to bring to new parents for a variety of reasons.
- You can eat it with one hand.
- It works for breakfast, lunch or dinner
- It can be eaten cold, straight from the fridge or reheated!
Trust me, when you’re sleep deprived, hungry and holding a screaming baby all of these things are helpful.
I already have a crustless quiche recipe, but decided to make this spinach quiche with a crust to keep it traditional. The crust also helps to make the quiche a bit more filling.
Most quiches are loaded with dairy to add additional flavor and creaminess, but you don’t need it! This quiche is packed with flavor and doesn’t have cheese OR milk. Many new mamas have to go dairy-free if their baby has a milk protein intolerance or allergy so I wanted to create a quiche that would work for these moms! Instead of cow’s milk, we’re using almond milk or oat milk to make this quiche creamy without the dairy.
Let’s jump into the recipe!
Here’s What You Need:
- pie crust – you can make your own, but there’s no need. I used one from Wholesome Organic and it was delicious
- onion, garlic, bell pepper
- spinach – you can use frozen or fresh
- eggs and egg whites
- unsweetened oat milk or almond milk
- seasonings and spices – dried Italian seasoning, sea salt and pepper
- nutritional yeast – adds extra nutrients and a “cheesy” flavor without the cheese
Tips for Draining Frozen Spinach
We’re using frozen spinach for this quiche recipe and there are a couple extra steps to prepare the spinach. If you remember to take it out the night before, place the frozen chopped spinach in the refrigerator to thaw. If you forget, don’t stress! Place the frozen spinach in a microwave-safe bowl and microwave for 1-2 minutes or until the spinach is thawed.
After your spinach is thawed, you want to get the spinach as dry as possible. Wrap the spinach in paper towels or clean kitchen towels and squeeze out all of the excess moisture. I like letting the spinach sit wrapped in paper towels while I prep the rest of the ingredients to make sure every last drop is absorbed by the paper towels.
Storing and Reheating Quiche
If you want to use this as a meal prep recipe or a meal train recipe, fully cook the quiche and then let it cool completely in the refrigerator. It will keep for up to five days in the refrigerator when kept in an airtight container. Like I said earlier, you can eat it cold, right out of the fridge or reheat it. My personal preference is to reheat it in the toaster oven.
More Quiche and Egg Recipes
- Kale and Feta Crustless Quiche
- Sausage Egg Casserole with Veggies
- Caramelized Onion & Red Bell Pepper Frittata
- Egg White Quiche
- Cottage Cheese Quiche
- Crustless Quiche
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Dairy-Free Spinach Quiche
Ingredients
- 1 frozen 9-inch pie crust (gluten-free, if needed)
- 1 teaspoon olive or avocado oil
- 1 yellow onion, chopped
- 2 cloves of garlic, minced
- 1 cup chopped red, yellow or orange bell pepper
- 2 teaspoons dried Italian seasoning
- 8-10 oz frozen chopped spinach, thawed and drained*
- ½ teaspoon sea salt, to taste
- ¼ teaspoon freshly ground black pepper, to taste
- 3 large eggs
- ⅓ cup egg whites, or 3 additional eggs
- ⅔ cup unsweetened almond milk, or other non-dairy milk
- 2 Tablespoons nutritional yeast
- fresh chopped thyme, for garnish
Instructions
- Preheat oven to 400°F.
- All oil to a medium skillet over medium-high. Add onion, garlic, bell pepper and cook until onion is translucent, about 6-7 minutes. Sprinkle salt and pepper on veggies while they cook. Set aside to cool.
- While the veggies cook, make sure thawed spinach is as dry as possible by squeezing out all of the water. I like wrapping the spinach in a couple paper towels while squeezing to help absorb some of the liquid.
- In a small bowl, whisk together eggs, egg whites, milk, Italian seasoning and nutritional yeast. Scatter veggie mixture and chopped spinach on the bottom of prepared crust.
- Pour egg mixture over top and push under any ingredients not covered by the egg mixture to prevent burning. Bake uncovered until set and golden brown around edges, about 45 minutes. Let quiche rest at room temperature for 10 minutes, then cut into slices, top with fresh thyme and serve.
- Store leftovers in the fridge for up to 5 days. Reheat in the oven or toaster oven.
Notes
- If you don’t have frozen spinach on hand, you can use fresh spinach. I recommend using 3 big handfuls (about 3 ounces) out of a 5 ounce bag of pre-washed, fresh spinach, roughly chopped. You’ll wan to cook the chopped spinach with the onions and bell pepper, just add it into the skillet when you have about 1 minute left of cook time. Saute until spinach has wilted.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Thank you for such an easy recipe to make; your directions are clear! We loved it and will make it again!
So glad you enjoyed this one, CaryJane! Thanks for coming back to leave a review. I really appreciate it!
YUMMY! Turned out beautifully. I used fresh, chopped spinach instead & coconut milk instead of almond milk (as that’s all I had on hand). Will definitely make again!
Oh yay! That makes me so happy to hear! Thanks for coming back to share and leaving a review 🙂
Haven’t tried this yet, but can I substitute nutritional yeast with vegan cheese?
I haven’t tried it, but I bet you could. The flavor will just be slightly different because the nutritional yeast does add a lot of flavor! Let me know if you try it and how it turns out.
I’ve used shredded vegan cheese and nutritional yeast, even together 🙃 the trick is not to add a lot of it, maybe 1/4 cup