Simple And Delicious Vegan Almond Milk Quiche Recipe

Last Updated on December 31, 2021 by Guillermina

Quiche is perfect for a savory brunch and meant to share with others. This recipe takes a handful of basic ingredients that can be found at any grocery store. Quiches require a little more time than other recipes, but with nine easy steps, you’ll have a savory almond milk quiche in no time!

Jump to Recipe

Here’s what you’ll need for this dairy-free quiche recipe

Dairy-free Quiche Recipe

Equipment

• Measuring cups
• Food processor
• Rolling pin
• 9” pie pan
• Cutting board
• Knife
• Pot
• Wooden spoon

Ingredients

Crust

• 1 c all-purpose flour
• ½ tsp salt
• 1 tbsp organic sugar
• ¼ c coconut oil
• ¼ cup water

Filling

• 1 package firm Tofu
• 1 Tbsp Cornstarch
• 2 Tbsp Nutritional Yeast
• ½ tsp Turmeric
• ½ tsp Onion Powder
• ½ tsp Garlic Powder
• ½ tsp Salt
• 2 Tbsp Almond Milk
• 1 Tbsp Olive Oil
• 1 medium Yellow Onion, diced
• 1 Red Pepper, diced
• 1 tsp Garlic, minced
• 2 c Mushrooms, sliced
• 2 c Baby Spinach, chopped
• ½ c Parsley, chopped

Instructions

Step 1. Prepare the pie crust.

Add the all-purpose flour, salt, and sugar to a food processor and mix until completely combined. Next, add the coconut oil and process until the texture is crumbly.  Finally, add the water and process into a dough. The texture should be moist and flexible.

Step 2. Roll it out.

Dust the countertop or a large cutting board with flour. Place the ball of dough on top of the flour-coated surface. Roll it out into a giant round that can fit over your 9-inch pie dish.

Step 3. Form the crust.

Carefully lift the dough, placing it over the pie dish. Press and tuck it along the sides and remove any excess dough hanging over the sides of the dish. Place the pie crust into the fridge to chill.

Step 4. Prep the ingredients.

Drain and press the tofu to remove excess water while you are prepping the vegetables. Wash and chop the vegetables accordingly. When this step is completed, preheat the oven to 350°F/180°C.

Step 5. Prepare the filling.

Add the tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, and salt into the food processor, processing until well mixed (about 1 minute). Add the almond milk and process again (for about 20 seconds) until it reaches a smooth consistency. Set aside.

Step 6. Cook the vegetables.

Add the olive oil to a pot along with the chopped onion and crushed garlic and sauté on medium heat until the onions are softened and translucent. Add the mushrooms and peppers to sauté with the onions until the mushrooms are softened. Finally, add the chopped baby spinach and parsley, sautéing until just wilted.

Step 7. Finish cooking.

Add in the tofu mix from the food processor, mixing with the mushrooms and spinach. Turn off the heat. Remove the prepared pie crust from the refrigerator.

Step 8. Bake the quiche

Layer the filling on top of the prepared pie crust and smooth it down evenly. Place it into the oven and bake uncovered for 40 minutes until firm and golden on top.

Step 9. Serve and enjoy.

When the quiche is cooked, remove it from the oven and allow it to cool for 10 minutes before slicing and serving. Serve warm or chilled.

Substitutions

Not a fan of mushrooms or peppers? Throw in any assortment of vegetables to create your favorite version of this quiche.

Storage

Almond milk quiche is best fresh. Store in the refrigerator for up to 3 days, covered or sealed in an airtight container. This quiche with almond milk will also last in the freezer for up to 3 months. Thaw in the fridge overnight before eating the next day.

Are Almond Milk Quiches Gluten-Free?

This quiche with almond milk is not gluten-free because of the crust. If you follow a gluten-free diet, make a crustless dairy-free quiche instead – just spray the pan before adding the filling. Another option is to replace the all-purpose flour with a gluten-free flour of your choice.

Notes on Vegan Ingredients

Eggs

The star of the show in traditional quiche recipes are eggs, which makes it hard to replace in a vegan variation. In this recipe, we replace eggs with tofu to get that squishy, egg-like texture. Tofu is also a plant-based protein, making it a good replacement for the protein in eggs, too.

In other baking recipes, eggs work to bind ingredients together, provide structure throughout, and thicken up the texture. It’s hard to replace an egg exactly in vegan cooking, but there are a few vegan-friendly alternatives that act as an egg.

One of the most widely used options is flaxseed, often called a flax egg. This substitute can create a slightly chewier texture compared to an egg, but the flavor not be different.

Mix one tablespoon of ground flaxseed (or chia seed) and three tablespoons of water, leaving it to sit at room temperature for five minutes before using in a recipe. The result from using chia seeds will be the same as flaxseed.

Sugar

Not all sugars are vegan. Refined cane sugar (also known as table sugar) is processed using animal bone char, making it not vegan friendly.  Vegan sugars are unrefined and include organic cane, beet, coconut sugar, and raw sugar.

Dairy

Milk and cheese are key ingredients found in traditional quiche recipes. There are plenty of vegan alternatives to choose from, especially when it comes to plant-based milks. If you aren’t an almond milk fan, any type of vegan milk can be used for this dairy-free quiche recipe.

Vegan cheeses are also relatively easy to find. Cheddar-style plant-based cheese is available from many brands like Daiya, 365, Follow Your Heart, Violife, and more. If you fancy cheese in your quiche, feel free to add it into the mix before baking.

Conclusion

Brunch awaits, try this almond milk quiche recipe today! Although you will need a little more time on your hands, this quiche recipe is easy and simple to follow. Made with fresh ingredients, there’s nothing better than a slice of warm quiche made with almond milk.