Description
This Dairy-Free Quiche Lorraine offers a delicious twist on the classic French dish, substituting dairy ingredients with plant-based alternatives. It maintains the savory flavors of the original while accommodating those with dairy sensitivities, perfect for brunch, lunch, or a light dinner.
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)
Instructions
- Preheat your oven to 375°F (190°C).
- 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.
- In a skillet, heat olive oil over medium heat. Add the sliced shallots and cook, stirring occasionally, until golden brown and softened, about 10 minutes.
- In a large bowl, whisk together the eggs, dairy-free milk, nutritional yeast (if using), salt, nutmeg, and black pepper until well combined.
- 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.
- Place the quiche in the oven and bake for 40–45 minutes, or until the center is set and the top is lightly golden.
- Allow the quiche to cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Notes
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.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 180mg
