Spinach, Bacon and Green Onion Dairy-Free Quiche
 
Prep time
Cook time
Total time
 
This simple, flavorful, dairy-free quiche recipe uses Dijon, mayonnaise, salt, and bacon to add deliciously rich flavor without need for any cheese.
Author:
Recipe type: Brunch
Cuisine: French
Serves: 8 servings
Ingredients
Push in Dairy-Free Pie Crust
  • 1 ½ cups whole wheat flour
  • ½ teaspoon salt
  • ½ cup oil (see Oil Note below)
  • 2 tablespoons unsweetened dairy-free milk alternative
Dairy-Free Quiche Filling
  • 4 large eggs, lightly beaten
  • 1 cup unsweetened dairy-free creamer (see Creamer Options below)
  • ¼ cup mayonnaise
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon ground nutmeg
  • 1 (10-ounce) package frozen spinach, thawed and squeezed dry
  • 1 cup crumbled cooked bacon or chopped ham
  • 5 green onions, chopped (white and light green parts)
Instructions
  1. Preheat your oven to 350ºF.
  2. For the pie crust, place the whole wheat flour and ½ teaspoon salt in an 8- or 9-inch pie pan. Mix with a fork. Add the oil and milk alternative, and mix again until all ingredients are combined.
  3. Evenly press dough into the bottom and up the sides of the pie pan.
  4. For the filling, whisk together the eggs, creamer, mayo, all-purpose flour, 1 teaspoon salt, pepper, and nutmeg in a large bowl. Whisk in the spinach, ham or bacon, and green onions.
  5. Pour the egg mixture into your prepared pie crust.
  6. Bake the quiche for about 45 minutes, or until the filling is set and the top is golden brown.
  7. Let the quiche cool for 15 minutes or to room temperature before serving.
  8. Leftovers can be covered and stored in the refrigerator for up to 3 to 5 days, or frozen for up to 3 months.
Notes
Oil Note: Emily uses vegetable oil, but you can use your favorite oil for savory baking. This could be olive oil, avocado oil, canola oil, grapeseed oil, or other everyday oil. You can also use coconut oil. If using coconut oil, mix it in first, then add the milk alternative. If the milk alternative is cool, it might cause the coconut oil to bead up a little, but that's okay. That will make the crust flakier. Just be sure to use refined coconut oil if you don't want any coconut in the flavor.

Creamer Options: Emily used a coconut milk creamer, but you can use your favorite type. Just make sure it isn't sweetened. Or you can use light canned coconut milk, ½ cup regular canned coconut milk + ½ cup water, or a dairy-free half and half alternative.
Nutrition Information
Serving size: 1 slice (1/8 quiche) Calories: 404 Fat: 31.6g Saturated fat: 7.7g Carbohydrates: 22.6g Sugar: 1g Sodium: 681mg Fiber: 4.6g Protein: 9.6g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-spinach-quiche