Why you’ll love this dairy free quiche
This recipe is inspired by classic quiche lorraine, but I’ve swapped traditional onions for a milder, caramelized shallot to give it some added sweetness.
Normally, we make quiche with store-bought crust because it’s just so much faster, but I’ve also use my vegan pie crust recipe when I have the time.
Even though there’s no cheese, this quiche is a savory masterpiece. I’ve added a little nutritional yeast for extra umami, but it’s nothing over powering and you won’t really notice it.
More dairy free breakfast recipes: chicken sausage breakfast tacos / dairy free waffles / dairy free french toast / dairy free donuts / dairy free cinnamon rolls
Here’s what you’ll need to make it
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- Eggs
- Shallots – You can use a sweet or yellow onion instead of the shallots.
- Bacon
- Dairy free milk – For quiche, I prefer to use oat milk, but you can use any dairy free milk you prefer, as long as it’s unsweetened.
- Nutritional yeast – This is optional, but it adds a cheesy flavor to your quiche to make up for the lack of cheese.
- Pie crust
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make this dairy free quiche lorraine
Prep the crust. Heat your oven to 375˚F. Roll a prepared pie crust into your pie plate and pierce the bottom with a fork.
When the oven is preheated, blind bake your crust – preferably with pie weights, but you can also use dried beans or rice – for 10 minutes.
Remove the pie crust from the oven and carefully remove the pie weights. Let it rest until the rest of the quiche is prepared.
Cook the bacon. You can cook the bacon however your prefer. I like to cook mine in the oven, but you can also fry it in a skillet and use the rendered fat to cook the shallots.
When the bacon is cooked, remove it from the pan and let it cool before slicing it into thin strips. Set it aside for later.
Caramelize the shallots. If you didn’t cook your bacon in the skillet, heat 1 tablespoon of olive oil over medium heat. Add the shallots and let them cook until they’re caramelized.
To do this, you want to let the cook, stirring them just before they might start burning and keep doing this until they turn brown and cook down.
Assemble the quiche. In a large mixing bowl, whisk the eggs with the dairy free milk, salt, nutritional yeast and nutmeg until smooth.
Add the bacon and shallots to the pie crust and pour the custard mixture on top. Gently stir the bacon and shallots around to distribute them into the quiche.
Bake the quiche. Pop it into the oven and allow it to cook for about 45 minutes, or until the top is fully set and the quiche doesn’t wobbly when you’re moving it.
Remove it from the oven and allow it to cool before cutting into it.
Everything you need to know about dairy free quiche
Quiche is best served after resting for about 10-15 minutes, if you are serving it warm. As quiche rests it will set, this will allow your slices to cut cleaner. If you are serving you quiche cool, allow it to rest for at least an hour.
This is entirely based on preference. We prefer to eat it hot or warm.
Any milk substitutes will work in this recipe, but it has to be an unsweetened, unflavored dairy free milk. We don’t want chocolate flavored quiche with bacon in it.
If your quiche is still liquid in the middle, it is not fully cooked.
Yes. Quiche can be overcooked. It’s best to take the quiche out as soon as the middle has set. You can test this with an inserted toothpick, knife or even using a thermometer. Quiche will be cooked when it reaches 165˚F.
More delicious egg recipe you will love
Eggs are not dairy.
But, if you thought eggs were a dairy product, you are not alone. It’s common misconception that stems from the fact that eggs are sold in the dairy section at the grocery store and they usually need to be refrigerated, which is something we often associate with dairy. See more: Are eggs dairy free?
Dairy Free Quiche Lorraine
Ingredients
- 1 tablespoon olive oil
- 3 shallots, thinly sliced
- 5 slices cooked thick-cut bacon
- 6 – 7 eggs
- 1 1/4 cups dairy free milk, unsweetened
- 1 teaspoon nutritional yeast
- 1/2 teaspoon coarse salt
- 1 pinch ground nutmeg
- Black pepper, to taste
- 1 pie crust
Instructions
- Preheat oven to 375˚F.
- Roll a prepared pie crust into a 9-inch pie plate and pierce the bottom with a fork. Using pie weights, blind bake the crust for 10 minutes. Remove from the oven and allow the crust to cool before filling.
- In a large skillet, heat olive oil and add shallots. Allow them to caramelize, stirring as needed, until golden brown and completely softened.
- In a large mixing bowl, whisk the eggs, dairy free milk, nutritional yeast, salt and nutmeg together until smooth.
- Add bacon and shallots to the pie crust. Cover with egg mixture and stir to distribute the filling.
- Bake quiche for 40 – 45 minutes, or until the center has set. Remove from oven and allow the quiche to cool for a minimum of 10 minutes before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
So good!!
Fabulous recipe❣️ We all loved it in my family! Amazing how delicious it is, and how close in taste to an original Quiche recipe it is. Thank you for sharing it. It will now become a staple in my family’s dinner rotation.
This tasted great! Very easy too.
is it possible to make this without bacon, or make it vegetarian? looking for. a meatless quiche option!
Yes, I would possibly adjust the salt since bacon adds a lot on its own.
Could you use imitation bacon bits?
I wouldn’t recommend it because they are so crunchy, but you could probably get away with it if you’re in a pinch.
Can I make this quiche the night before and serve the next day? How do you recommend I reheat the quiche without drying it out?
I recommend cooking it for about 5 – 10 minutes less than you normally would and reheating it in the oven, probably covered to keep in the moisture!
This recipe failed due to proportions being so far off
The pie crust shrunk and the liquid wax way too much
I just created the recipe but it doesn’t work. Should be simple. Not simple
Perhaps you should tell what brands you use because this did not come together
What size eggs do you use, and are they UK or US size?
Can this be frozen?
Delicious recipe! Simple and flavorful.
I came across this recipe while doing an internet search for dairy-free quiche. I chose this one because it had a reasonable list of flavorful ingredients and it also uses more eggs than most recipes. That was a huge plus because I get a minimum of dozen eggs per week from my Khaki Campbell ducks. I also added 2 cups of chopped spinach in order to get more servings of green vegetables in.
The recipe was very amenable to adding the vegetables as there is enough egg to hold everything together. Upon cooling, it was very easy to slice the quiche and the whole thing stayed together like a custard.
I will definitely pin this recipe and use it again!!