A week or so ago, I shared a completely cheeseless recipe for dairy-free frittata to make good use of Easter leftovers. This week, I’m balancing it with these dairy-free cheese mini quiche. These eggy bites are set in a nutritious, naturally gluten-free, walnut-oat crust.
Dairy-Free Cheese Mini Quiche with a Healthy Walnut-Oat Crust
These dairy-free cheese mini quiche are a great way to use and enjoy dairy-free cheese alternative – even if it isn’t your favorite one. When the alternative is baked in, like in this recipe, it melds more with the full recipe and melts far better. So it enhances the overall flavor and texture without overwhelming either. Cheddar is an obvious choice, but you can use almost any type – from feta crumbles to pepper jack shreds.
If you have any leftovers, mini quiche do freeze well. Once cool, flash freeze them on a sheet in the freezer for an hour or so. Remove them and pop in an airtight freezer bag or container in the refrigerator. Let them defrost in your lunch box or gently reheat in the microwave.
This dairy-free cheese mini quiche recipe was adapted from walnuts.org.
Special Diet Notes: Dairy-Free Cheese Mini Quiche
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, peanut-free, soy-free, and vegetarian. It also might suit some low-carb and keto diets. If you confuse eggs with dairy, you’re not alone! See this post: Are Eggs Dairy?
- 1½ cups old-fashioned oats (use certified gluten-free, if needed)
- ¾ cup chopped walnuts
- ¼ cup olive oil
- 2 tablespoons cold water
- ¼ teaspoon salt
- 9 large eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 cup baby spinach, coarsely chopped
- 1 small red bell pepper, diced
- ¾ cup dairy-free cheddar cheese alternative
- Preheat your oven to 350°F and grease 12 muffin cups or line them with cupcake liners.
- In your food processor, pulse the oats into flour. Add the walnuts and pulse until blended. Add the olive oil, water, and salt, and pulse until the mixture comes together into a ball.
- Divide the walnut-oat crust mixture between your prepared muffin cups, and press the mixture evenly into the bottom of each cup and partially up the sides.
- Bake the crusts for about 20 to 25 minutes, or until they begin to brown. Let the cups cool on a wire rack for 10 minutes.
- In large bowl, whisk together the eggs, mustard, oregano, and garlic powder until well combined. Stir in spinach, bell pepper, and cheese alternative.
- Evenly divide the egg-veggie mixture between the baked crusts.
- Bake the mini quiche for 20 minutes, or until the eggs are set.
- Let the mini quiche cool for about 10 minutes in the cups, on a wire rack. Then use a sharp knife to help loosen the quiche from the cups and remove.