Dairy-Free Vegetable Quiche
Delight in the creamy, satisfying flavor of a quiche without the dairy with this Dairy-Free Vegetable Quiche recipe! Perfect for plant-based eaters or those seeking dairy-free alternatives, this egg-free quiche features a nutrient-packed filling made with chickpea flour, fresh spinach, mushrooms, red bell pepper, and zucchini. The almond flour crust is infused with coconut oil and flaxseed for a flaky, gluten-free base that pairs beautifully with the savory blend of nutritional yeast and aromatic seasonings like turmeric and kala namak. Ready in just over an hour, this protein-rich, wholesome meal is ideal for breakfast, brunch, or dinner—served warm or at room temperature. Packed with flavor and incredibly versatile, this recipe is sure to become a favorite in your dairy-free repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut oil
- 2 tablespoons Ground flaxseed
- 3 tablespoons Water
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 cups Spinach, fresh
- 1 cup Mushrooms, sliced
- 1 medium Red bell pepper, diced
- 0.5 cup Zucchini, diced
- 1 cup Chickpea flour
- 1.5 cups Unsweetened almond milk
- 0.25 cup Nutritional yeast
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Black salt (kala namak) or regular salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with a small amount of coconut oil.
In a small bowl, mix the ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it becomes gel-like. This will act as the egg substitute for the crust.
In a medium mixing bowl, combine the almond flour, flaxseed mixture, and coconut oil. Stir until the dough comes together, then press the dough evenly into the bottom and up the sides of the prepared pie dish to form the crust. Set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for another 1 minute. Then stir in the spinach, mushrooms, red bell pepper, and zucchini. Cook until the vegetables are softened but not overly mushy, about 5-7 minutes. Remove from heat and let cool slightly.
In a large bowl, whisk together the chickpea flour, almond milk, nutritional yeast, turmeric, black salt (or regular salt), and black pepper until smooth. This forms the filling base.
Add the cooked vegetable mixture to the chickpea flour batter and stir to combine.
Pour the vegetable-batter mixture into the prepared almond flour crust, spreading it out evenly.
Bake the quiche in the preheated oven for 40-45 minutes, or until the top is golden and the filling is set.
Allow the quiche to cool for at least 10 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.4 g | 211% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2361 mg | 103% | |
| Total Carbohydrate | 153.9 g | 56% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 35.2 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1403 mg | 108% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 4594 mg | 98% | |
*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.
