This recipe is: dairy freenut free
Made with oat milk, smoky bacon and caramelized shallots, this dairy free quiche is everything you’ve been missing – flaky, tender crust with a delicate and creamy egg filling. Serve it for a classic dairy free brunch, or enjoy it as a light dinner alongside a simple green salad.
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Why you’ll love this dairy free quiche
- This recipe is inspired by classic quiche lorraine, but I’ve swapped traditional onions for a milder, caramelized shallot to give it some added sweetness.
- Normally, we make quiche with store-bought crust because it’s just so much faster, but I’ve also use my vegan pie crust recipe when I have the time.
- Even though there’s no cheese, this quiche is a savory masterpiece. I’ve added a little nutritional yeast for extra umami, but it’s nothing over powering and you won’t really notice it.
Ingredients & substitutions
- Eggs
- Shallots – You can use a sweet or yellow onion instead of the shallots.
- Bacon
- Dairy free milk – For quiche, I prefer to use oat milk, but you can use any dairy free milk you prefer, as long as it’s unsweetened.
- Nutritional yeast – This is optional, but it adds a cheesy flavor to your quiche to make up for the lack of cheese.
- Pie crust
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make this dairy free quiche lorraine
Prep the crust. Heat your oven to 375˚F. Roll a prepared pie crust into your pie plate and pierce the bottom with a fork.
When the oven is preheated, blind bake your crust – preferably with pie weights, but you can also use dried beans or rice – for 10 minutes.
Remove the pie crust from the oven and carefully remove the pie weights. Let it rest until the rest of the quiche is prepared.
Cook the bacon. You can cook the bacon however your prefer. I like to cook mine in the oven, but you can also fry it in a skillet and use the rendered fat to cook the shallots.
When the bacon is cooked, remove it from the pan and let it cool before slicing it into thin strips. Set it aside for later.
Caramelize the shallots. If you didn’t cook your bacon in the skillet, heat 1 tablespoon of olive oil over medium heat. Add the shallots and let them cook until they’re caramelized.
To do this, you want to let the cook, stirring them just before they might start burning and keep doing this until they turn brown and cook down.
Assemble the quiche. In a large mixing bowl, whisk the eggs with the dairy free milk, salt, nutritional yeast and nutmeg until smooth.
Add the bacon and shallots to the pie crust and pour the custard mixture on top. Gently stir the bacon and shallots around to distribute them into the quiche.
Bake the quiche. Pop it into the oven and allow it to cook for about 45 minutes, or until the top is fully set and the quiche doesn’t wobbly when you’re moving it.
Remove it from the oven and allow it to cool before cutting into it.
Everything you need to know about dairy free quiche
How long should quiche rest before cutting?
Quiche is best served after resting for about 10-15 minutes, if you are serving it warm. As quiche rests it will set, this will allow your slices to cut cleaner. If you are serving you quiche cool, allow it to rest for at least an hour.
Is Quiche Lorraine better hot or cold?
This is entirely based on preference. We prefer to eat it hot or warm.
What can I substitute for milk in a quiche?
Any milk substitutes will work in this recipe, but it has to be an unsweetened, unflavored dairy free milk. We don’t want chocolate flavored quiche with bacon in it.
Why is my quiche still liquid in the middle?
If your quiche is still liquid in the middle, it is not fully cooked.
Can you overcook a quiche?
Yes. Quiche can be overcooked. It’s best to take the quiche out as soon as the middle has set. You can test this with an inserted toothpick, knife or even using a thermometer. Quiche will be cooked when it reaches 165˚F.
More delicious egg recipe you will love
- Scrambled eggs without milk
- Asparagus quiche
- Breakfast pizza
- Tater tot breakfast casserole
More dairy free breakfast recipes to try
- Chicken sausage breakfast tacos
- Homemade waffles recipe
- Dairy free french toast
- Easy dairy free cinnamon rolls
No. Eggs are not dairy.
But, if you thought eggs were a dairy product, you are not alone. It’s common misconception that stems from the fact that eggs are sold in the dairy section at the grocery store and they usually need to be refrigerated, which is something we often associate with dairy. See more: Are eggs dairy free?
Dairy Free Quiche Lorraine
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 3 reviews
Made with oat milk, smoky bacon and caramelized shallots, this dairy free quiche is everything you’ve been missing – flaky, tender crust with a delicate and creamy egg filling. Serve it for a classic dairy free brunch, or enjoy it as a light dinner alongside a simple green salad.
- Author: Melissa Belanger
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
- Category: Breakfast
- Method: Baking
- Cuisine: French
Ingredients
Scale
1 tablespoon olive oil
3 shallots, thinly sliced
5 slices cooked thick-cut bacon
6 – 7 eggs
1 1/4 cups dairy free milk (unsweetened)
1 teaspoon nutritional yeast
1/2 teaspoon coarse salt
1 pinch ground nutmeg
Black pepper, to taste
1 pie crust
Instructions
Preheat oven to 375˚F.
Roll a prepared pie crust into a 9-inchpie plateand pierce the bottom with a fork. Using pie weights, blind bake the crust for 10 minutes. Remove from the oven and allow the crust to cool before filling.
In a large skillet, heat olive oil and add shallots. Allow them to caramelize, stirring as needed, until golden brown and completely softened.
In a large mixing bowl, whisk the eggs, dairy free milk, nutritional yeast, salt and nutmeg together until smooth.
Add bacon and shallots to the pie crust. Cover with egg mixture and stir to distribute the filling.
Bake quiche for 40 – 45 minutes, or until the center has set. Remove from oven and allow the quiche to cool for a minimum of 10 minutes before slicing.
Nutrition
- Serving Size:
- Calories: 142
- Sugar: 2.4 g
- Sodium: 359.8 mg
- Fat: 9.4 g
- Saturated Fat: 2.7 g
- Carbohydrates: 4.4 g
- Fiber: 0.3 g
- Protein: 9.6 g
- Cholesterol: 170.6 mg
Published: February 16, 2023. Updated: March 30, 2023.
Melissa Belanger
Melissa Belanger is the founder and food-obsessed visionary behind Simply Whisked, where she creates dairy free recipes with simple ingredients. She lives in Wisconsin with her milk-allergic husband and two kids. Melissa's experience in developing dairy free recipes is unparalleled and she strives to make dairy-free living accessible and enjoyable. In addition to running Simply Whisked, Melissa also manages two other publications: Another co*cktail Blog, a co*cktail recipe website, and The Pasta Twins, a joint venture with her twin sister.
