Dairy-Free Spinach Quiche

Name: Dairy-Free Spinach Quiche
Prep time: 15 min
Cook time: 52 min
Total time: 1 h 7 min
Yield: 4 serving
Ingredients: 1 frozen 9-inch pie crust (gluten-free, if needed); 1 teaspoon olive or avocado oil; 1 yellow onion; 2 cloves of garlic; 1 cup chopped red, yellow or orange bell pepper; 2 teaspoons dried Italian seasoning; 8-10 oz frozen chopped spinach; ½ teaspoon sea salt; ¼ teaspoon freshly ground black pepper; 3 large eggs; ⅓ cup egg whites; ⅔ cup unsweetened almond milk; 2 Tablespoons nutritional yeast; fresh chopped thyme

User Reviews

4.3

519 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 7 mins
Servings
4
Calories
294 kcal
Course
Breakfast
Cuisine
American

Dairy-Free Spinach Quiche

Odette Barnes

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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.

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Ingredients

Servings

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

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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

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.
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.