Dairy-Free Spinach Quiche


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. 1) You can eat it with one hand. 2) It works for breakfast, lunch or dinner and 3) 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.

Spinach quiche with bell peppers surrounded by thyme.

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 oat milk to make this quiche creamy without the dairy.

Spinach quiche with a spatula taking a slice out with a spatula. Bowl of berries is next to the quiche.

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
  • oat milk
  • seasonings and spices – dried Italian seasoning, sea salt and pepper
  • nutritional yeast – adds extra nutrients and a “cheesy” flavor without the cheese
Egg mixture being poured over a quiche crust filled with spinach and bell peppers.

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.

Spatula lifting up a slice of spinach and pepper quiche.

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.

Spatula lifting a slice of spinach quiche from the pie.

More Dairy-Free Dishes You Might Like

 More Quiche and Egg Recipes

Dairy-Free Spinach Quiche

4 from 103 votes
This delicious dairy-free spinach quiche is amazingly flavorful and creamy without any cheese, milk or meat. The best part? It can be served for breakfast, brunch or dinner.
Spatula lifting a slice of spinach quiche from the pie.
Prep Time 15 minutes
Cook Time 52 minutes
Total Time 1 hour 7 minutes
Servings 8


  • 1 9-inch pie crust (gluten-free, if needed)
  • ½ teaspoon olive or avocado oil
  • 1 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*
  • 1 teaspoon sea salt, to taste
  • ¼ teaspoon freshly ground black pepper, to taste
  • 3 large eggs
  • cup egg whites, or 3 additional eggs
  • cup unsweetened oat milk, or other non-dairy milk
  • 2 Tablespoons nutritional yeast
  • fresh chopped thyme, for garnish


  • 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. If you’re using fresh spinach, after about 5 minutes add in your chopped spinach until cooked down. Sprinkle salt and pepper on veggies while they cook. Set aside to cool.
  • While the veggies cook, make sure the 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, oat 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.


  • If you don’t have frozen spinach on hand, you can use fresh spinach. I used 3 big handfuls (about 3 ounces) out of a 5 ounce bag of pre-washed, fresh spinach, roughly chopped.


Serving: 1slice Calories: 193kcal Carbohydrates: 16g Protein: 8g Fat: 11g Sodium: 477mg Fiber: 2g Sugar: 2g
Course: Breakfast
Cuisine: American
Keyword: dairy-free quiche


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Recipe Rating

    1. Hayli
      June 18, 2022 AT 10:10 pm

      5 stars
      This recipe is fantastic!!! I’ve already made it twice in 4 days. This will be included in my weekly meal prep from now on. So yummy.

      1. Brittany Mullins
        June 20, 2022 AT 9:37 am

        Hi Hayli – so glad you enjoyed this recipe! I appreciate you taking the time to leave a comment and review as well.

    2. Taylor
      June 15, 2022 AT 8:15 pm

      5 stars
      I have made this recipe time and time again because it is so delicious! My husband and I love having a quiche ready for a busy week ahead! Thank you for this great recipe! We add sausage or bacon sometimes too which is always yummy!

      1. Brittany Mullins
        June 16, 2022 AT 8:53 am

        Hi Taylor, glad to hear this is a hit with you and your husband! Thank you for leaving a review and rating, it means so much to me!

    3. Hannah
      June 2, 2022 AT 8:50 pm

      5 stars
      This is the only quick recipe you will ever need! I made it religiously throughout my theirs trimester to get enough nutrition and keep me full. I’m breastfeeding now and make it for breakfast. If you put it in a pie crust you will have 5 we’ll sized slices for breakfast during the week! It’s a hit whenever I bring it places and you can easily make changes with veggies and dairy types without affecting the consistency and bake!

      1. Brittany Mullins
        June 3, 2022 AT 12:17 am

        Hi Hannah – I’m so glad you love it! Thank you for taking the time to come back and leave a review and rating. I appreciate it!

    4. Ariella Rosen
      March 15, 2022 AT 8:57 am

      Would this work well if I swapped out the spinach for broccoli? 🙂

      1. Brittany Mullins
        March 15, 2022 AT 9:03 am

        Hi, Ariella! I haven’t tried it but I’m sure it would be delicious! Just be sure to chop it into small pieces.

    5. Debbie Savage
      December 18, 2021 AT 6:53 pm

      In this quiche recipe it calls for three handfuls of fresh spinach. How much is that?

      1. Brittany Mullins
        December 20, 2021 AT 9:18 pm

        One handful is about an ounce so 3 handfuls is about 3 ounces! Hope this helps!

Parchment paper lined with protein balls.


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