Thursday, April 21, 2011

Dairy-free Quiche Recipe

I recently realized that my boys had NEVER tasted quiche.  With the high amounts of cream and cheese in most quiches, I wasn’t sure if it was worth adapting.  That said, we have recently created a DELICIOUS dairy-free quiche recipe that all my kids enjoy.  You don’t even miss the cheese!  It is completely adaptable and flexible and you can put whatever fillings in it that you want.  Here it is:

1 recipe pie crust (See below OR dairy-free store bought pie crust)
6 eggs
3/4 c plain rice milk (or milk alternative of choice)
1/2 tsp. salt
1/8 tsp. pepper
1 dash nutmeg (optional)
3 T all purpose flour
1/2 tsp. baking powder
1 small onion, chopped
1 T dairy-free margarine (or olive oil)
Any of these other ingredients (pick and choose what you want):  tomatoes, green onions, chopped spinach, mushrooms, chopped green or red peppers, crumbled bacon, sausage, seafood, shredded zucchini, chopped asparagus, and/or shredded and cooked potatoes.  (NOTE:  The more additional ingredients you put in, the deeper the pie dish you’ll need to use.)

Pre-heat the oven to 350 degrees F.  Follow pie crust recipe and pre-bake for 10 minutes.  While baking, whisk together eggs, rice milk, salt, pepper, nutmeg (optional), flour, and baking powder.  Set aside.  In a frying pan, sauté onions and other desired fillings (that need sautéing)  in 1 T dairy-free margarine OR olive oil.  When pie crust is ready, take out from oven and place sautéed vegetables and desired meats into pie dish.  Pour egg mixture on top, shaking lightly to allow mixture to settle in-between ingredients.  Place in oven and cook for 40 minutes, or until a toothpick inserted  comes out clean.  Quiche will rise while baking, but should settle back down once you remove it from the oven.  You can add dairy-free cheese, if desired, to mixture, but we found that it was unnecessary.  My kids enjoyed eating it with salsa on the side.
Variation:  Add 1 - 4-oz can of diced green chilies, drained.  Serve with salsa.

Rich and Flaky Pie Crust:
(This is 1/2 of a recipe.  It makes 1 pie shell.)
1/2 c vegetable shortening
1/4-1/2 tsp. salt (scant)
1 c all purpose flour
3-4 T ice water

Combine salt and flour in a bowl.  Add shortening.  Cut shortening into salt and flour with a pastry cutter or fork.  Add water.  Stir with spoon until mixture clings together in a ball.  Dough may be slightly moist.  If dough is too dry or moist add additional water or flour as needed.  Don’t over mis.  You should see thin swirls of shortening throughout the dough.  Flour rolling surface and roll out as desired.  To transfer the crust from the rolling surface to the pie pan, fold the crust in half twice.  Lift and unfold crust over pie pan.


the wandering fork said...

wow this is really neat! I always just deal with my tummy troubles after eating regular quiche. This is a great recipe to have on hand, thank you for posting it!

Jennifer said...

Yum, this sounds amazing! I will definitely be trying this one!!

Ashley Anne said...

Yum! Thank you for the recipe. I used almond milk in place of rice milk and added sauteed broccoli, onions, and cubed potatoes and it turned out scrumptious. I'm happy to have a quiche recipe that does not require cheese or cow's milk. Thanks!

Brooklyn said...

I used a store-bought crust as I was tight on time and had no space to roll out dough. I used unsweetened plain almond milk instead of rice milk. For my veggies, onions, potatoes, and zucchini. I added lots of garlic and forgot the pepper (which it needs!). It turned out so great!! My husband asked for thirds! This is going to be a staple in my meal plans. I am going to add nutritional yeast next time. Thank you so much!!!

Vidya Rajagopalan said...

My 3 month old is allergic to milk and it means no quiche for mommy. Thanks for the recipe. It worked out great for me. Used soy milk and yes we didnt mis the cheese.

Jennifer said...

Vidya, I too used soy milk for mine along with soy cheese. It turned out so good. I am making it again this weekend for my company (who love cheese and can have dairy but I won't tell them until after they eat it that it's non-dairy!). I also found a great product called No Moo Roux. It's a non-dairy soup and sauce mix - great for creamy soups - I made a creamy chicken noodle soup with it last week. You all should check it out.

your reader said...

I'm going to make it in tiny tarts for the little kids at home. Not sure what to adjust cooking to. Thoughts?

Juventa said...

I know with mini muffins you cook them 8-10 minutes instead of 12-15, so I imagine quiche would be similar. I'd watch them closely and depending upon how small they are, start with 12-15 minutes and go from there. If love you to post the time when you bake them. Good luck!

Unknown said...

This is exectly what I wanted. Thank you. I really miss quiche. I am glad it does not call for nutritional yeast as I can't have that either. I plan to use daiya and plain almond milk.

Unknown said...

What size and depth pie pan did you use? About how much veggies in regard to cups were used with the egg mixture ?

Juventa said...

I used a 9" deep dish pie pan. I probably used 1-2 c veggies, though I didn't measure. Good luck making it!

Unknown said...

Great thanks. My pie pan is 9.5 in diameter and 1.5 in deep. Do you think I need to add more eggs?

That is the exact pie plate I have. I feel like it is deeper than other standard plates . So didn't want to not have enough ingredients

Juventa said...

You may need a couple extra eggs. Worst case scenario you will have a little bit extra filling which you can scramble up or bake separately. Hopefully that won't be the case. Good luck!