Name: Dairy-Free Quiche Lorraine
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 tablespoon olive oil; 3 shallots, thinly sliced; 6–7 large eggs; 1¼ cups unsweetened dairy-free milk (such as oat milk); 1 teaspoon nutritional yeast (optional, for a cheesy flavor); ½ teaspoon coarse salt; Pinch of ground nutmeg; Black pepper to taste; 1 prepared pie crust (store-bought or homemade)

Why You’ll Love This Recipe

This Dairy-Free Quiche Lorraine offers a delicious twist on the classic French dish, traditionally made with cream and cheese. By substituting dairy ingredients with plant-based alternatives, this version maintains the rich, savory flavors of the original while accommodating those with dairy sensitivities. It’s perfect for brunch, lunch, or a light dinner, and can be enjoyed hot or cold.

Ingredients

1 tablespoon olive oil
3 shallots, thinly sliced
6–7 large eggs
1¼ cups unsweetened dairy-free milk (such as oat milk)
1 teaspoon nutritional yeast (optional, for a cheesy flavor)
½ teaspoon coarse salt
Pinch of ground nutmeg
Black pepper to taste
1 prepared pie crust

Directions

Preheat Oven: Set your oven to 375°F (190°C).
Prepare Pie Crust: Roll out the pie crust into a 9-inch pie plate and pierce the bottom with a fork. Blind bake the crust for 10 minutes using pie weights or dried beans. Remove from the oven and let it cool slightly.
Caramelize Shallots: In a skillet, heat olive oil over medium heat. Add the sliced shallots and cook, stirring occasionally, until they are golden brown and softened, about 10 minutes.
Prepare Egg Mixture: In a large bowl, whisk together the eggs, dairy-free milk, nutritional yeast (if using), salt, nutmeg, and black pepper until well combined.
Assemble Quiche: Spread the caramelized shallots and evenly over the bottom of the pre-baked pie crust. Pour the egg mixture over the top, ensuring even distribution.
Bake: Place the quiche in the oven and bake for 40–45 minutes, or until the center is set and the top is lightly golden.
Cool and Serve: Allow the quiche to cool for at least 10 minutes before slicing. Serve warm or at room temperature.

Servings and Timing

Servings: 8
Prep time: 15 minutes
Cook time: 55 minutes
Total time: 1 hour 10

Variations

Vegetarian Option: sautéed mushrooms or spinach for a vegetarian version.
Gluten-Free: Use a gluten-free pie crust to accommodate gluten sensitivities.
Herb Infusion: Add fresh herbs like thyme or rosemary to the egg mixture for added flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat slices in a preheated oven at 350°F (175°C) for 10–15 minutes, or until heated through.

FAQs

Can I use a different dairy-free milk?

Yes, you can substitute oat milk with other unsweetened dairy-free milks like almond, soy, or coconut milk.

Is this quiche gluten-free?

The recipe can be made gluten-free by using a gluten-free pie crust.

Can I make this quiche ahead of time?

Yes, you can prepare the quiche the day before and store it in the refrigerator. Reheat before serving.

Can I freeze this quiche?

Yes, you can freeze the baked quiche. Allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil. Store in the freezer for up to 2 months. To reheat, bake from frozen at 350°F (175°C) for 25–30 minutes.

Can I add cheese to this quiche?

Traditional Quiche Lorraine includes cheese, but this dairy-free version omits it. If you can tolerate dairy, you can add shredded lactose-free cheese to the filling.

How do I know when the quiche is done?

The quiche is done when the center is set and no longer jiggles. You can test this by inserting a knife into the center; it should come out clean.

Conclusion

This Dairy-Free Quiche Lorraine offers a flavorful and satisfying alternative to the traditional recipe, making it accessible for those with dairy sensitivities. With its rich egg filling, and caramelized shallots, it’s a dish that can be enjoyed by everyone. Whether served for brunch, lunch, or dinner, this quiche is sure to impress.