Spinach, Bacon and Green Onion Dairy-Free Quiche


This recipe for spinach and green onion dairy-free quiche is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Emily Vallozzi. To qualify, the recipe includes Coconut Milk Creamer and Coconut Milk Beverage by So Delicious Dairy Free.

Spinach, Bacon and Green Onion Dairy-Free QuicheSpring Fling Dairy-Free Recipe ContestFor more details about the recipe contest, see this post: www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest

Special Diet Notes & Options: Spinach, Bacon and Green Onion Dairy-Free Quiche

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, and soy-free. Just be aware that many vegetable oils are soy-based, and use an alternate oil if needed.

4.0 from 1 reviews
Spinach, Bacon and Green Onion Dairy-Free Quiche
Prep time
Cook time
Total time
Serves: 8
Dairy-Free Quiche Filling:
  • 4 large eggs, lightly beaten
  • 1 cup So Delicious Dairy Free Original Coconut Milk Creamer
  • ¼ cup mayonnaise
  • 2 tablespoons flour
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon nutmeg
  • 5 green onions, chopped
  • 1 10-ounce package frozen spinach, thawed and squeezed dry
  • 1 cup crumbled bacon or chopped ham
Push in Dairy-Free Pie Crust:
  1. Preheat oven to 350ºF.
Dairy-Free Quiche Filling:
  1. Whisk together eggs, creamer, mayo, flour, mustard, salt, pepper, and nutmeg.
  2. Add onions, spinach and meat; mix thoroughly.
Push in Dairy-Free Pie Crust:
  1. Place flour and salt in an 8 or 9-inch pie pan. Mix with a fork. Add liquids. Mix again until all
  2. ingredients are combined.
  3. Evenly press dough into the bottom and against the sides of the pie pan.
  4. Pour filling into prepared pie crust; bake until the filling is set and the top is golden brown, about 45 minutes.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I made this and it is yummy! Although, I do think the amount of salt could be reduced, perhaps by half – the bacon and mustard provide a lot of flavor so I don’t think a full teaspoon of salt is needed. That’s the only tweek I would make. This recipe is on my “repeat list”. Thanks!

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