Dairy-Free Vegetable Quiche (With Eggs) at home
- Yield 8
- Prep 10 minutes
- Total 10 minutes
Dairy-Free Vegetable Quiche (With Eggs) at home is a breakfast recipe on Avoteb. The yield on the card is 8. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 recipe pie crust (you can use the dairy-free recipe below, or a store-bought crust, or go “crustless”)
- 1 Tbsp. olive oil
- 3 handfuls fresh baby spinach, roughly chopped if desired
- 1 small white or yellow onion, chopped
- 1 red bell pepper, diced
- 5-10 asparagus spears, ends trimmed then chopped into 1-inch pieces
- 6 eggs
- 3/4 cup unsweetened almond milk (or other non-dairy milk)
- 3 Tbsp. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. sweet paprika
- 1/2 tsp. dried thyme
- 1/4 tsp. chipotle powder
- 1/8 tsp. black pepper
- 1/2 cup vegan butter or shortening
- 1/2 tsp. salt
- 1 cup all-purpose flour
- 3-4 Tbsp. ice water
Method
Heat the oven to 350 degrees F.
Set a prepared unbaked pie crust (see recipe below) in an un-greased pie plate. Take a fork to poke a few holes in the bottom of the crust, and “blind” bake it for 10 minutes. Lift and keep nearby.
While that cooks, heat oil in a large saute pan over medium-a hot burner. Tip in onions, chopped red peppers, and asparagus, and saute for 5 minutes, or until the onions are translucent and the asparagus is cooked. Lift from heat.
In a separate large bowl, whisk together eggs, flour, baking powder, rice or almond milk, salt, paprika, thyme, chipotle powder, and black pepper. Stir in the sauteed vegetables and fresh spinach, and stir until well combined.
Tip the egg and vegetable mixture into the partially-baked pie crust, and use a spoon to even out the top. Set in oven and cook for 45-50 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. Lift from the oven and allow the quiche to set for at least 5 minutes. Then slice and serve while it is hot.
Mix salt and flour in a bowl. Slice shortening into the salt and flour mixture with a pastry cutter or fork until it is well-combined. Tip in water, then 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 mix. You should see thin swirls of shortening throughout the dough. Lightly dust your rolling surface with flour, and roll the dough out as desired. To move the crust from the
