It’s not only possible, it’s delicious!
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This quiche recipe is simple, just a few ingredients combine for a perfect meal.
Quiche can be made without crust, without dairy, without meat, or without veggies.
When we travelled in France, we weren’t sure how to pronounce many of the offerings. We were not sure we wanted to eat something if we didn’t know for a fact what it was or where it came from. If you can’t pronounce it correctly, you may get something entirely different than what you had in mind. So, we ordered quiche and salad for most meals. And you won’t get tired of quiche and salad anytime soon. They are made for each other and made for variations.
Quiche is just so easy, if you’ve made one, you can make them all. Crust can be store-bought or from scratch. Add herbs or spices to the crust for interest. If you’re making to take for a function, make two different quiches at once, and alter slightly to give options. It’s practically as easy to make two, as one. You could easily whisk in ½ cup of canned coconut cream to the almond milk for richness and add up to a cup of dairy-free cheese for creaminess. Layer the cheese in with the bacon and onion, and very gently pour the liquid over.
Quiche pairs well with proteins, salads, fruits, and crunchy desserts. Try a simple bowl of pears or berries, whatever is in season!
Is Dairy-Free Quiche Healthy?
Quiche is a perfect food. The eggs deliver your protein and vitamin D at a fraction of the cost to your health and wallet as a meat does. Adding vegetables supplies your greens and antioxidants along with texture and color. The crust can be gluten and/or dairy free, whether it’s bought or made from scratch.
There are many dairy-free cheese options, widely available. Mix it up a little. Add a vegan smoked gouda along with creamy shreds. Not sure you can make it vegan without deviating seriously into a different recipe. If you find you don’t have 4 slices of bacon to spare for your quiche, dredge chopped tomato in flour and oregano and fry it up, it’ll give you a surprisingly bacon-like texture.
Will Dairy-free quiche live up to the expectation of a rich, creamy delight? You bet your plant-based cheese it will! The quiche doesn’t care whether the cheese was made from cow milk or cashew nuts, and all these flavors and textures will blend for a little slice of heaven in every bite. The possibilities of combinations of dairy-free cheeses are only limited by your imagination. Pair a sharp with a creamy and/or a smoky cheese.
You want any fillings to be relatively dry, so cook the bacon thoroughly and drain on paper towels. Sauté the onions or any additional veggies, to release the water content. Nothing worse than a soggy quiche. Spread the fillings evenly in the bottom of the pre-cooked pie crust. Eight minutes is usually sufficient to pre-bake the pie crust to ensure it doesn’t end up soggy.
INGREDIENTS
- 1 frozen 9-inch pie crust
- 4 slices cooked bacon, chopped
- 1/3 cup onion, sautéed
- 6 large eggs
- 1 cup unsweetened almond milk
- 1 teaspoon salt
- 1 teaspoon black pepper
INSTRUCTIONS
Prep
Preheat the oven and get your pie crust ready on a baking sheet.
Mix
Whisk together the eggs, almond milk, and seasonings in a large bowl.
Combine
Add the bacon and onion to the egg mixture and stir.
Fill
Pour the mixture into the pie crust and even out the surface.
Bake
Cook the quiche until it’s perfectly set and golden on top.
Serve
Let the quiche cool slightly, then slice, and serve.
Devour!
FAQs & Tips
Quiche is one of those foods that’s almost better to make ahead and then reheat. It can be baked, cooled, frozen for a season, then reheated. Alternatively, the filling can be frozen separately from the crust to bake later.
Quiche is very forgiving. Cover the bottom with the filling, including cheeses, if desired. Whisk the eggs and liquid, and gently pour over.
Yes. This results in a better mouthfeel to the crust. 8 – 10 minutes at the same temperature as the quiche is easy to do while prepping the ingredients.
Yes, especially if the fillings contain salt.
Serving Suggestions
You can’t go wrong pairing a crunchy green salad with your creamy quiche. Here’s a possibility for an extremely filling meal: Healthy Broccoli Apple Salad With Greek Yogurt or Kale Salad With Cranberries (substitute plant-based feta for the goat cheese). Take your quiche and salad brunch to the next level when you offer mimosas! If you prefer, serve sparkling water or juice. The bubbly is a nice counterpart to the creamy, crunchy goodness you already have going on with your quiche and salad meal. This is an appropriate brunch, lunch, or supper.
Dairy-Free Bacon Onion Quiche
Ingredients
- 1 frozen 9-inch pie crust
- 4 slices cooked bacon chopped
- 1/3 cup onion sautéed
- 6 large eggs
- 1 cup unsweetened almond milk
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
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Preheat your oven to 375°F. Place the frozen pie crust on a baking sheet to catch any potential spills.
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In a large bowl, whisk together eggs, unsweetened almond milk, salt, and black pepper until well combined.
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Fold in the chopped cooked bacon and sautéed onion into the egg mixture, ensuring they are evenly distributed.
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Pour the egg mixture into the pie crust and smooth the top with a spatula.
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Bake in the preheated oven for 35-40 minutes, or until the quiche is set, the top is golden brown, and the center is no longer jiggly.
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DEVOUR!
Nutrition
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