Dairy-Free Spinach Quiche
August 17, 2021
This Spinach Quiche is not only Dairy-Free, but it's also gluten-free and vegetarian. I often get requests when catering to add an option like this quiche for people with dietary restrictions. It uses oat milk, which seems to be gaining popularity, which is a plant milk derived from whole oat grains by extracting the plant material with water. I used a frozen store-bought gluten-free crust, though you could also make a crust out of hash brown potatoes. I was told this quiche was delicious.
- Prep: 15 mins
- Cook: 55 mins
- Yields: 8 Servings
Ingredients
1 - 9-inch pie crust (gluten-free, if needed)
½ teaspoon olive or avocado oil
1 cup red, yellow or orange bell pepper, chopped
2 teaspoons dried Italian seasoning
8-10 ounces frozen chopped spinach, thawed and drained*
¼ teaspoon freshly ground black pepper, to taste
⅔ cup unsweetened oat milk, or other non-dairy milk
Directions
1Preheat oven to 400°F.
2All oil to a medium skillet over medium-high. Add onion, garlic, bell pepper and cook until onion is translucent, about 6-7 minutes. If you're using fresh spinach, after about 5 minutes add in your chopped spinach until cooked down. Sprinkle salt and pepper on veggies while they cook. Set aside to cool.
3While the veggies cook, make sure the spinach is as dry as possible by squeezing out all of the water. I like wrapping the spinach in a couple paper towels while squeezing to help absorb some of the liquid.
4In a small bowl, whisk together eggs, oat milk, Italian seasoning and nutritional yeast. Scatter veggie mixture and chopped spinach on the bottom of prepared crust.
5Pour egg mixture over top and push under any ingredients not covered by the egg mixture to prevent burning. Bake uncovered until set and golden brown around edges, about 45 minutes. Let quiche rest at room temperature for 10 minutes, then cut into slices, top with fresh thyme and serve.
6Store leftovers in the fridge for up to 5 days. Reheat in the oven or toaster oven.
Note
1If you don't have frozen spinach, you can use 3 big handfuls of fresh spinach, roughly chopped.
Recipe from By Brittany Mullins, Eating Bird Food, May 14, 2021.
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