Dairy-Free Vegetarian Quiche

Dairy-Free Vegetarian Quiche

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This vegetarian quiche makes the perfect breakfast for the whole family. You don't have to worry about any allergies, either, since it's completely dairy-free.

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Time needed

10 min preparation + 1 hour cooking

Serving Size / Yield

8-12 servings

Ingredients

  • Crust:
  • 1/2 C. shortening
  • 1/2 tsp. salt
  • 1 C. flour
  • 3-4 Tbs. ice water
  • Quiche:
  • 1 Tbs. oil
  • 3 handfuls fresh baby spinach, roughly chopped
  • 1 small onion, chopped
  • 1 red bell pepper, diced
  • 5-10 asparagus spears,ends trimmed and cut into 1 in. pieces
  • 6 eggs
  • 3/4 C. unsweetened almond milk
  • 3 Tbs. flour
  • 1/2 tsp. salt
  • 1/2 tsp. sweet paprika
  • 1/2 tsp. dried thyme
  • 1/4 tsp. chipotle powder
  • 1/8 tsp. pepper

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Directions

Preheat the oven to 350 degrees. To make the pie crust, combine the salt and flour in a bowl. Cut the shortening in to the salt and flour with a fork until it is well combined. Add in the water and stir with a spoon until the mixture sticks together in a ball. Dough may be slightly moist. You should see thin swirls of shortening in the dough, so don't over mix. Lightly dust a clean, flat surface and roll out the dough to the desired size. To transfer the crust to a tin, fold in in half twice, lift, and unfold over the pie pan. Use a fork to poke a few holes in the bottom of the crust in the pan and bake it for 10 minutes. Remove and set aside. Heat the oil in a large saute pan over medium-high heat. Saute the onions, red peppers, and asparagus. Saute for 5 minutes. Remove from heat.

For the filling, whisk together the eggs, flour, baking powder, almond milk, salt, paprika, thyme, chipotle powder, and pepper in a large bowl. Add in the sauteed vegetables and fresh spinach. Stir until well combined. Pour the egg and vegetable mixture into the half-baked pie crust and use a spoon to even out the top. Put in the oven and cook for 45 to 50 minutes. Remove the quiche from the oven and let it sit for 5 minutes to set.


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