This post was updated in 2020.
If your body says no to dairy, Nutritional Yeast will be a perfectly suitable substitute to get that cheesy flavor (without the regret). Switching up breakfast with something like a dairy free quiche option is sometimes exactly what is needed (to help keep you motivated).
What is Quiche?
Quiche is an open-faced, savory, egg and cheesed filled meal or appetizer within a pastry crust. This quiche recipe has been developed as a dairy free quiche option. And the origin? France.
Dairy Free Quiche Recipe
If you’re not sure about quiche on a regular basis, this dairy free and gluten free option may change your mind.
Kid’s Love Quiche
We got a Costco in town last year and instantly converted. We are huge fans, but really, who isn’t. The kids love going and eating every sample they can find. So one day, they have a sample of a broccoli-ham quiche. The kids were smitten. They insisted we get it immediately. All I had to do was pop it in the oven and voila! Dinner Breakfast Food!
Problem was, it had dairy and was made with wheat flour. While we’re by no means perfect in paleo, it’s not something I wanted to make a regular occurrence. So I got to work on a quiche recipe since the kids were seriously obsessed (I might have been too).
Flaky, Gluten Free Quiche
The crust… so perfectly flaky, you would never guess it wasn’t full of gluten.
Family Favorite Dairy Free Quiche Recipe
The thing about this dairy free quiche is that it is great right out of the oven, but it’s also so good the next day. Or even later if it lasts that long. Personally, I like to make a few at a time and keep them in the fridge for breakfasts all week long. With all 3 kids asking for seconds each morning (I’m afraid for them to be teenagers!), just one quiche doesn’t last long around here.
Leave out the cheese with no adverse effects on taste or texture.
- 1-1/2 cups Almond Flour
- 1/4 cup Potato Starch
- 1/4 cup Tapioca Starch
- 1/2 tsp Maple Sugar, or Coconut Sugar, but Maple Sugar blends better
- 1/2 tsp Sea Salt
- 3 Tbsp Vegetable Shortening or Grass-Fed Butter, very cold or frozen
- 1 Large Egg, cold
- 1 tsp Cold Water
- 1/2 Yellow Onion, diced
- 1 clove Garlic, minced
- 1-1/2 cups Broccoli Florets, I use frozen, it's easier to chop, chopped
- 8 slices Uncured Bacon*
- 1/2 cup Shredded Grass-Fed Cheddar Cheese **, optional, if primal
- 8 Large Eggs
- 1 cup Dairy-Free Milk, we use Unsweetened Almond Milk
- 1 Tbsp Potato Starch
- 1/2 cup Nutritional Yeast
- 1/4 cup + 1 Tbsp Hemp Hearts
- 1 tsp Salt
- 1/4 tsp Ground Black Pepper
- Smoked Paprika, for garnish
- Combine the almond flour, potato starch, tapioca starch, sugar, and salt, whisking together until combined.
- In the bowl of a food processor, pulse the shortening/butter with the flour mixture until the shortening/butter is pea sized and the mixture is dry and crumbly.
- Add the remaining ingredients and pulse just until combined. Do not over-process or the dough will not be as flaky.
- Place dough onto a piece of plastic wrap and form into a disc. Wrap tightly and refrigerate while preparing the filling.
- Preheat oven to 350°F.
- While the crust is chilling, cut the bacon into small pieces (kitchen shears work perfectly for this). Cook the bacon in a large skillet until perfectly crispy, about 10 minutes.
- Remove bacon from skillet with a slotted spoon and drain on a paper towel. Do not discard grease, keep it in the skillet.
- Add the diced onions to the skillet. Saute for about 2 minutes and then add the minced garlic. Continue cooking for another 2 minutes and then add the chopped broccoli florets.
- Cook the veggies until all are tender, about 3 minutes.
- In a large bowl, scramble the eggs with a whisk or fork. Add in all remaining ingredients (except smoked paprika) and stir to combine. Set aside.
- Remove the pie crust dough from the fridge. Place the between the 2 sheets of parchment paper and roll out to the diameter of your pie or tart pan. Gently place the crust in the pan and press up the sides of the pan. Pinch together and smooth to fill any holes or tears that form (the crust is forgiving, don't worry about it). Prick the bottom a few times with a fork.
- Parbake the crust in the preheated oven for 10 minutes.
- Remove from oven and add the broccoli mixture and crumbled bacon. Pour the egg mixture over the top and sprinkle on the paprika.
- Bake in the preheated oven for 30-40 minutes, or until set in the center, not jiggly. Mine takes closer to 40 minutes because my oven doesn't get as hot as a normal oven.
- Let cool about 10 minutes, slice, and serve. Or refrigerate and reheat one slice at a time (in the toaster oven at 350°F until heated through, or in the microwave for about 45 seconds per slice) or up to 1 week later.
- You can replace the bacon with diced ham, and use saved bacon grease or avocado oil to cook the veggies. But seriously, bacon is the best in this.
- We occasionally eat dairy, and sometimes add the cheese to this quiche. BUT, it's great without it too, so don't feel like you're missing out if you can't tolerate dairy. The cheese is not included in the Nutritional Facts.
Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 250Total Fat: 18gCholesterol: 132mgSodium: 463mgCarbohydrates: 12gNet Carbohydrates: 9gFiber: 3gSugar: 1gProtein: 13g
Nutrition is calculated by a third party and may not be 100% accurate