Dairy-Free Mushroom Quiche
Elevate your brunch game with this savory and satisfying Dairy-Free Mushroom Quiche, a plant-based twist on the classic dish that's perfect for accommodating dietary sensitivities. Featuring a flaky dairy-free pie crust and a creamy, protein-rich filling made from chickpea flour and almond milk, this recipe is brimming with flavor thanks to sautéed mushrooms, fresh spinach, and aromatic spices like nutmeg. Nutritional yeast adds a cheesy, umami kick without any dairy, making this quiche as healthy as it is indulgent. Ready in just over an hour, it’s an easy yet impressive dish to share at gatherings or enjoy as a wholesome midweek meal. Serve warm or at room temperature for a delightfully versatile option that's naturally gluten-free and entirely vegan.
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Recipe Information
Ingredients
- 1 9-inch dairy-free pie crust
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 minced garlic cloves
- 8 ounces, sliced white or cremini mushrooms
- 2 cups, fresh spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 1.5 cups unsweetened almond milk
- 0.5 cup chickpea flour
- 3 tablespoons nutritional yeast
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Roll out the dairy-free pie crust and fit it into a 9-inch pie dish. Trim the edges and set aside.
In a medium skillet, heat the olive oil over medium heat.
Add the diced onion and sauté for about 5 minutes until translucent.
Add the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are soft and have released their moisture.
Add the fresh spinach, salt, black pepper, and nutmeg to the skillet. Cook until the spinach is wilted, about 2 minutes.
In a blender, combine the almond milk, chickpea flour, nutritional yeast, and chopped parsley. Blend until smooth.
Transfer the sautéed vegetables into the pie crust, spreading them evenly.
Pour the blended almond milk mixture over the vegetables in the crust.
Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and slightly golden.
Remove the quiche from the oven and allow it to cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2863 mg | 124% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 19.7 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 767 mg | 59% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2347 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
