Dairy-Free Spinach Quiche
User Reviews
4.3
Dairy-Free Spinach Quiche
Description
Dairy-Free Spinach Quiche uses a prepared 9-inch pie crust as a base for a filling made from sautéed chopped onions, garlic, and bell peppers seasoned with salt and pepper. Near the end of cooking, chopped spinach is added to the skillet until wilted. The egg mixture combines whole eggs, egg whites, unsweetened almond milk, nutritional yeast, and Italian seasoning, which adds savory flavor without dairy.
Once the pie crust is filled with the vegetables and spinach, the egg mixture is poured over and baked uncovered at 400°F for about 45 minutes until the custard is set and golden brown at the edges. This produces a quiche with a tender crust and a creamy, flavorful filling that highlights the sweetness of the peppers and the earthiness of the spinach.
Serve warm or at room temperature for brunch, lunch, or dinner. Garnish with fresh chopped thyme for added aroma and color. Leftovers can be refrigerated for up to five days and reheated in an oven or toaster oven for best texture.
The notes suggest cooking spinach with the vegetables rather than adding it raw, and if using fresh spinach, roughly chopped amounts are recommended for proper volume and texture.
Ingredients
- 1 pie crust frozen; 9-inch; gluten-free if needed
- 1 teaspoon olive oil or avocado oil
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1 cup bell pepper red, yellow or orange; chopped
- 2 teaspoons Italian seasoning dried
- 8-10 oz spinach thawed and drained, frozen, chopped
- ½ teaspoon salt to taste, sea salt
- ¼ teaspoon black pepper to taste, freshly ground
- 3 egg large
- ⅓ cup egg or 3 additional eggs, white
- ⅔ cup almond milk or other non-dairy milk, unsweetened
- 2 Tablespoons nutritional yeast
- thyme for garnish, fresh chopped
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
- Sauté chopped spinach with onions and bell peppers by adding it near the end of cooking and cooking until wilted to reduce moisture.
- If using fresh spinach instead of frozen, roughly chop about 3 ounces (three big handfuls) for substitution.
- Store leftover quiche in the refrigerator for up to 5 days and reheat using an oven or toaster oven for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 294kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 17g | 34% |
| Fat | 9g | 14% |
| Sodium | 657mg | 27% |
| Fiber | 11g | 44% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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