Dairy Free Crustless Quiche
You won’t miss the milk or cheese in this dreamy dairy free crustless quiche! Filled with salty bacon, fresh veggies and a rich egg custard, it’s easy to make and fantastic for breakfast, lunch or dinner. Gluten free and soy free.
Love quiche but don’t enjoy making pie crust?
This incredible dairy free crustless quiche is for you.
With a rich egg custard studded with salty bacon, fresh veggies and a hint of seasonings, it’s super easy to make and fantastic for just about any occasion.
And best yet? There’s no milk, butter or cheese involved.
Whip one up for breakfast, lunch or dinner. Try serving on a holiday morning or for a potluck brunch. Or add it to your meal prep rotation.
You really can’t go wrong.
Substitutions
- Another dairy free milk should work instead of the coconut milk, although I haven’t tested this myself.
- You can absolutely swap out the bacon / onion / spinach combination for something else – just keep in mind that you want about 2 cups total of mix-ins. Leftover ham or other cooked veggies will all work great – however please be sure that whatever you are using is fully cooked. The mix-ins won’t cook any further when baking in the quiche.
- With all that said, if you’re not using bacon (which is pretty salty in flavor), you may need to adjust the salt in the recipe. A few tips – first add salt to your veggies / mix-in mixture to taste. If you’re not using any mix-ins that are naturally salty in flavor (like leftover ham, etc.) you may want to add a smidge more to the egg mixture as well (it’s hard to say if this will be necessary, so the other option is just to sprinkle some extra salt over the quiche when serving if you find it needs it).
Tips & Tricks
- Be sure to grease your pie plate very well – this will ensure the quiche doesn’t stick.
- When ready to serve, it helps to run a butter knife around the entire edge to help loosen before slicing.
Serving Ideas
If you’re serving the quiche for lunch or dinner, a simple side salad, roasted veggies and / or crusty bread make for excellent options.
If you’re enjoying it for breakfast or brunch, try fruit, toast or even dairy free cinnamon rolls for a special occasion.
How To Store
Fridge: Let the quiche cool completely, then cover tightly in the pie plate or slice and transfer to an airtight container. It will keep in the refrigerator for up to 4 days.
Freezer: You can also freeze the quiche for up to 3 months (stored in an airtight container). When ready to enjoy, thaw overnight in the refrigerator then rewarm gently in the oven or microwave.
Additional Dairy Free Egg Recipes:
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Dairy Free Crustless Quiche
Creamy, easy and packed with flavor, this dairy free crustless quiche is fantastic any time of the day! Packed with veggies and bacon, there’s no fussy crust involved, making it perfect for an easy breakfast, brunch or dinner.
Ingredients
- 8 slices thick-cut bacon, cut into bite-sized pieces
- ½ of a medium onion, chopped
- 10 ounces frozen chopped spinach, thawed and drained well*
- 5 large eggs
- about 1 cup canned light coconut milk, shaken or stirred well
- 2 tablespoons nutritional yeast
- ¼ teaspoon fine sea salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350ºF. Grease a 9-inch deep-dish pie plate generously with nonstick spray then set aside.
- Set a large skillet over medium-high heat. When hot, add in the bacon pieces and cook until crispy, about 7 to 10 minutes. Use a slotted spoon to remove to a bowl and set aside. Drain off all but about 1 tablespoon of the fat.
- Set the skillet over medium heat and add in the onion. Cook for about 5 to 7 minutes, until tender. Remove from the heat, then stir in the bacon and chopped spinach (breaking up any clumps of the spinach with a wooden spoon). Evenly distribute the mixture in the bottom of the prepared pie plate.
- Crack your eggs into a 2-cup liquid measuring cup, then add in coconut milk until you have 2 cups total liquid (this is approximately 1 cup of milk).
- Transfer the mixture to a medium bowl, then add in the nutritional yeast, salt, pepper, garlic powder and nutmeg. Whisk until well combined and everything is blended / smooth, then pour the mixture evenly over the mix-ins in the pie plate.
- Bake for about 35 to 40 minutes, until the filling is set and is slightly puffed in the center (if you insert a knife into the middle of the quiche there should be no visible liquid). Let stand for about 10 to 20 minutes before slicing to serve.
Notes
*Make sure to squeeze out as much moisture as possible from your spinach. Then use your fingers to break it apart so there are no large clumps.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 138Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 128mgSodium: 341mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 10g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
