Oh, the joy of biting into a quiche that’s creamy yet completely free of dairy—yes, it’s possible, and it’s utterly delightful! Picture walking through a bustling farmer’s market, the scent of fresh veggies wafting through the air, and knowing that these vibrant delights are going to be the stars of your dish. This vegetable quiche is a love letter to those who crave flavor without the fuss of dairy, and trust me, it’s a dish that will have everyone—yes, even your cheese-loving friends—coming back for more.
Steps
- Preheat your oven to 350°F (175°C). Prepare an unbaked pie crust in an ungreased pie plate, then use a fork to poke holes in the crust. Blind bake it for 10 minutes, then set aside.
- In a large pan, heat olive oil over medium-high heat. Add chopped onions, red bell pepper, and asparagus, cooking for about 5 minutes until the onions are translucent and asparagus is tender. Remove the pan from heat.
- In a large mixing bowl, whisk together the eggs, flour, baking powder, almond milk, salt, paprika, thyme, chipotle powder, and black pepper. Incorporate the sautéed vegetables and fresh spinach, stirring until everything is well mixed.
- Pour the egg and vegetable mixture into the partially baked pie crust, smoothing the top with a spoon. Bake in the oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove the quiche from the oven and let it set for at least 5 minutes before slicing and serving.
- To make the pie crust, mix salt and flour in a bowl. Cut in vegan butter or shortening until the mixture is crumbly, then gradually add ice water while stirring until the dough forms a ball. Roll out the dough on a floured surface and transfer it to the pie pan, using the fold-and-unfold method.
Ingredients
- Free Vegetable Quiche:
- 1 pie crust (dairy-free or store-bought, or opt for crustless)
- 1 tablespoon olive oil
- 3 handfuls fresh baby spinach, roughly chopped (optional)
- 1 small white or yellow onion, chopped
- 1 red bell pepper, diced
- 5–10 asparagus spears, ends trimmed and cut into 1-inch pieces
- 6 eggs
- 3/4 cup unsweetened almond milk (or any non-dairy milk)
- 3 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon chipotle powder
- 1/8 teaspoon black pepper
- Free Pie Crust Ingredients:
- 1/2 cup vegan butter or shortening
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 3–4 tablespoons ice water
FAQ
- Can I make this quiche without a crust?
- Yes, you can make this quiche crustless. Simply skip the crust preparation steps and pour the egg and vegetable mixture directly into a greased pie plate before baking.
- What non-dairy milk can I use as a substitute?
- You can use unsweetened almond milk or any other non-dairy milk such as soy, oat, or rice milk as a substitute in this recipe.
- Can I add meat to this quiche?
- Certainly! Feel free to include cooked bacon or any other cooked meat of your choice for added flavor.
- How can I ensure my quiche is fully cooked?
- To check if your quiche is done, insert a toothpick into the center. If it comes out clean, the quiche is fully cooked. The quiche will rise during baking but should settle once removed from the oven.
- What other vegetables can I use in this quiche?
- You are welcome to substitute with your favorite vegetables. Some great options include mushrooms, zucchini, or tomatoes. Just make sure to cook them thoroughly before adding them to the egg mixture.
Tips
- Blind Bake the Crust: Make sure to poke holes in the pie crust and blind bake it for about 10 minutes before adding the filling. This helps prevent a soggy bottom by allowing the crust to firm up slightly before the quiche mixture is added.
- Saute Vegetables Properly: Cook the onions, red peppers, and asparagus until the onions are translucent and the asparagus is tender. This ensures that the vegetables are cooked through and enhances their flavors before they are mixed into the quiche.
- Whisk the Eggs Thoroughly: When combining the eggs with flour, baking powder, and non-dairy milk, whisk them well to ensure a smooth consistency. This helps the quiche to set properly and rise evenly during baking.
- Allow to Set: After baking, let the quiche sit for at least 5 minutes before slicing. This allows it to firm up a bit, making it easier to cut and serve without falling apart.
Equipment
- Pastry Cutter – Used for cutting shortening into the flour mixture for the pie crust.
- Pie Plate – Necessary for baking the quiche.
- Saute Pan – If not already owned, a large saute pan is needed for cooking the vegetables.
