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

If you try this spinach quiche please be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is super helpful for the EBF team and other readers. 

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Spatula lifting a slice of spinach quiche from the pie.

Dairy-Free Spinach Quiche

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 52 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 8
  • Diet: Vegetarian


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.


  • 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
  • 810 oz frozen chopped spinach, thawed and drained*
  • 1 teaspoon sea salt, to taste 
  • ¼ teaspoon freshly ground black pepper, to taste
  • 3 large eggs
  • 1/3 cup egg whites (or 3 additional eggs)
  • 2/3 cup unsweetened oat milk (or other non-dairy milk)
  • 2 Tablespoons nutritional yeast
  • fresh chopped thyme, for garnish


  1. Preheat oven to 400°F. 
  2. 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.
  3. 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. 
  4. 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. 
  5. 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.
  6. 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 out of a 5 oz bag of pre-washed, fresh spinach, roughly chopped.

  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 193
  • Sugar: 2g
  • Sodium: 477mg
  • Fat: 11g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 8g

Keywords: dairy-free spinach quiche

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Recipe rating

    1. Roz
      February 27, 2021 AT 10:26 am

      Such a wonderful dish. Really easy to make and full of flavor. I think I’ll even use this concept and try out some other veggies next time.

      1. Brittany Mullins
        February 27, 2021 AT 1:06 pm

        So glad you loved this recipe, Roz! That’s the great thing about quiches is you can switch up the veggies. 🙂

    2. Rachel
      February 10, 2021 AT 10:31 pm

      Unfortunately I ended up with almost a half cup more custard than would fit in my crust, even though I omitted the bell pepper! My onion was on the small side, I used 5 large eggs, and I think I squeezed the water out of my 10 oz of spinach really well. I used a pre-made frozen pie crust and i think that was on the shallow side

      1. Brittany Mullins
        February 11, 2021 AT 11:51 pm

        Oh no!! Sounds like your crust was smaller than the one I used.

    3. Em Cee
      November 24, 2020 AT 5:25 pm

      Thanks it was good!

    4. Cathy
      September 28, 2020 AT 7:04 pm

      delicious! we used unsweetened almond milk and added some mushrooms and chopped ham. no cheese – just the nutritional yeast. definitely a keeper recipe. also, super easy.

    5. Emily
      August 2, 2020 AT 3:58 pm

      Hey! When you say prepared crust do you mean it should be baked ahead of time?

      1. Brittany Mullins
        August 3, 2020 AT 12:30 am

        No! I just mean a crust that’s ready to go! I used a Wholly Wholesome pie crust from the store. 🙂

    6. jessie
      June 16, 2020 AT 5:51 pm

      Do you think it would be possible to freeze this recipe? Looks delicious!

      1. Brittany Mullins
        June 17, 2020 AT 5:33 pm

        Yes, this quiche should freeze just fine! 🙂

    7. Heidi D
      May 14, 2020 AT 11:22 pm

      Loved this recipe, Brittany! I made this for my two daughters and my husband and they absolutely loved it! (Even our pups snuck a bite 😉

      1. Brittany Mullins
        May 15, 2020 AT 1:52 pm

        I’m so glad this quiche was a hit, Heidi!! Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it. <3

    8. Morgan
      April 24, 2020 AT 9:32 am

      Made this recipe yesterday and it was awesome! I used a deep dish pie crust so I increased the eggs, egg whites, and oat milk a bit – my boyfriend just about ate the whole thing in one sitting! Thanks so much for the recipe.

      1. Brittany Mullins
        April 24, 2020 AT 2:18 pm

        Ahh yay! I’m so glad this quiche was a hit! Thanks for trying it and for coming back to leave a comment and star rating. I really appreciate it. <3

    9. Harriet
      March 13, 2020 AT 4:41 pm

      Could almond milk be used in this recipe?

      1. Brittany Mullins
        March 14, 2020 AT 1:35 pm

        Yes, definitely!! You could use any type of milk for this recipe.

    10. Pamela HESTER
      March 13, 2020 AT 11:43 am

      I see there are 11 grams of fat, how many grams of saturated fat? Is most of the fat from the crust?

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