Dairy-Free Veggie Quiche

I get asked a lot if I’m a vegan. Nope. I’m not. However, I am lactose intolerant and a vegetarian. And I try to only eat eggs if I know they came from a farm where the chickens were humanely treated. Alright, I’m mostly relegated into the vegan realm. This is why I love cooking at home – here we have a delicious veggie quiche that comes from eggs that were treated with respect (or at least weren’t factory-farmed). Also, this dish is great for leftovers at any time of the day.


  • Pie crust
  • 6 eggs
  • 1 cup almond milk (or other dairy alternative)
  • 6-8 stalks of asparagus, chopped into 1/2 inch sections
  • handful of sliced mushrooms
  • 1/2 cup sliced cherry tomatoes
  • 1/2 yellow onion, chopped
  • Paprika, salt, pepper to taste


  1. Pre-bake the pie crust by itself for about 10-12 minutes, until golden brown at 400 degrees. It helps to poke holes in it before baking, to avoid air bubbles.
  2. Chop all vegetables.
  3. Cook asparagus, onions and mushrooms in a skillet over medium-high heat until onions are clear. (drain off any excess liquid or the quiche will be run-y).
  4. Place half of the cooked vegetables and half of the tomatoes onto the baked pie crust.
  5. Beat eggs, spices and almond milk until evenly mixed.
  6. Pour eggs over the vegetables in the pie mix.
  7. Add the remaining vegetables.
  8. Bake quiche at 350 degrees for 50 minutes to an hour. (You want the quiche to be mostly firm, but not hard).
  9. Let sit for 5 minutes, then serve and enjoy.

** Cooking Tip: A lot of recipes will tell you that a quiche is done when it begins to rise. This isn’t entirely true. Quiches rise or puff up when water contained in the egg itself begins to vaporize. However, this puffing action happens when an egg is being heated from below (such as when you make a fried egg in a skillet). In a quiche in the oven without a top layer of puff pastry, there is a large surface area for the vaporization of water, so it probably won’t puff that much. A better signifier is whether the middle is mostly solidified.
Tip inspired by Herve This in “Molecular Gastronomy: Exploring the Science of Flavor.”