This dairy-free mushroom quiche is easy to make, delicious, and the flaky grain-free almond flour crust is irresistible!
Quiche has been one of my favorite dinner foods since I was a kid. I know they're more traditionally enjoyed as a breakfast or brunch, but my parents used to make quiche for dinner all the time growing up and I just loved it. And now that I have the perfect gluten-free pie crust recipe, it makes it even easier to make quiche gluten-free and dairy-free. This mushroom quiche is so tasty, you won’t miss the cheese—I promise!
Why This Mushroom Quiche Is a Standout
- Simple swaps. Traditional quiche is made with heavy cream, lots of cheese, and a buttery crust—but it's easy to make healthier. In our dairy-free quiche, we're swapping the milk, cheese, and butter for almond milk, nutritional yeast, and a butter-free pie crust.
- Easy to customize. Although I made this recipe with mushrooms, you can swap in your favorite veggies to make it your own.
- A super healthy breakfast. This mushroom quiche is primarily made of eggs, so you can kind of think of it as a large omelet with a crust. Quiche is high in protein, it’s easy to sneak in lots of veggies, and it also keeps really well which makes it great for meal prep!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Filling:
- Olive oil
- Garlic
- Leek – You can swap the leek with onion or shallot if you’d like.
- Mushrooms – Sliced white or cremini mushrooms are perfect in this quiche, but you can also use other varieties or an assortment.
- Eggs
- Almond milk – Instead of cream/milk, we're swapping with unsweetened almond milk. I think you could also add a bit of cashew cream if you're wanting to make it a tiny bit richer.
- Nutritional yeast – This adds the cheesy flavor while still keeping it dairy-free!
- Fresh thyme – The woodsy flavor is fantastic with mushrooms, but finely minced fresh rosemary would also be delicious.
- Salt & pepper
For the Crust:
- Almond flour – The base of my almond flour pie crust recipe!
- Sea salt
- Vegan butter
- Flax egg – Here’s how to make a flax egg.
How To Make Dairy-Free Quiche
- Sauté. Heat the oil in the pan and cook the garlic, mushrooms and leek together until they're softened and fragrant.
- Make the filling. Allow the veggies to cool slightly and then make the filling by beating together the eggs, milk, nutritional yeast, and seasonings. Fold in the veggies and set this aside.
- Make the crust. Whip up the crust in your food processor and then use your hands to press it into your pie plate (this isn't the kind you roll out). Pour the filling into the crust.
- Bake. Pop that beautiful mushroom quiche into the oven and bake it up until it's browned and has just a slight wiggle to it.
Tips and Variations
- Swap out the nutritional yeast. Use your favorite plant-based cheese shreds instead.
- Use other vegetables or meats. As long as you keep the proportions of mix-ins to egg mixture the same, you can add other cooked vegetables, bacon, sausage, etc., instead of mushrooms in this quiche.
- Tent the crust if you need to. If you notice the edges of the crust are browning quickly, you can place strips of foil over them to shield them from the heat of the oven.
Serving Suggestions
This mushroom quiche is perfect with a side of fresh fruit for breakfast, or if you’re serving it for brunch or dinner, add a simple salad with your favorite homemade dressing. A drizzle of everyday tahini sauce doesn't hurt either
How to Store and Reheat Leftovers
- Refrigerator: I recommend keeping this mushroom quiche stored in your refrigerator for 3 to 4 days and then reheating it as you'd like. Although I will say, quiche is pretty delicious cold!
- To reheat: Either pop the quiche in the microwave or in the toaster until it's heated through.
More Delicious Dairy-Free Breakfast recipes
Mushroom Quiche
This dairy-free mushroom quiche is easy to make, delicious, and the flaky grain-free almond flour crust is irresistible!
Ingredients
for the filling:
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1 leek , thinly sliced
- 8 oz mushrooms , sliced
- 6 eggs
- ½ cup almond milk
- ¼ cup nutritional yeast
- 1 teaspoon fresh thyme
- Salt & pepper
for the crust:
- 2 cups blanched almond flour
- 1/4 teaspoon fine sea salt
- 2 tablespoons vegan butter melted
- 1 flax egg
Instructions
- Preheat the oven to 375ºF. Grease a 9″ pie dish and set aside.
- For the filling, heat the olive oil in a large pan. Add the garlic, mushrooms, and leek and saute until softened, about 3 minutes. Remove from the heat and allow to cool for about 5 minutes.
- In a large bowl, mix together the eggs, almond milk, nutritional yeast, salt, pepper, and thyme. Fold in the veggies. Set aside.
- To the bowl of a food processor, add the crust ingredients. Process until a dough starts to come together. You should be able to squeeze it between your fingers and it will hold together.
- Dump the “crust” into the pie dish and press it into the bottom and then up the sides. Feel free to smooth the edges over with your fingers.
- Pour the filling into the crust. Place on the center rack of the oven and cook for 30 minutes.
- Remove from the oven and allow to cool for a few minutes. Sprinkle with a bit more fresh thyme, slice and serve.
Nutrition
Serving: 1slice | Calories: 269kcal | Carbohydrates: 10g | Protein: 12g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 123mg | Sodium: 167mg | Potassium: 193mg | Fiber: 4g | Sugar: 2g | Vitamin A: 497IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 2mg
