This delicious dairy free quiche is easily made without milk, cream or cheese. A twist on a classic quiche lorraine, you’ll love this dairy free version made with oat milk, smoky bacon and sauteed onions, in a flaky pastry crust. Serve it hot or cold alongside a simple green salad for an easy brunch, lunch or light dinner.
Also make sure to try my adorable mini vegetable quiches which are perfect for entertaining!
This is my version of a quiche lorraine which is what I think of when I think about quiche. Quiche lorraine is a classic French dish that is made using simple ingredients such as bacon, eggs, cream and cheese. It’s a delicious flavour combination that makes it perfect for all occasions.
To make this quiche dairy free, we’ve swapped out the usual cream and cheese that you may expect but still kept the taste and texture (yes that filling is still rich and creamy) that you would expect from a quiche.
This dairy free quiche is perfect for brunch or lunch and is deliciously savoury and contains so much flavour through such simple ingredients. It’s super easy to make (thank you store bought pastry!), and is fantastic served either hot or cold so you’re able to prepare it ahead of time if needed.
Key Ingredients
As mentioned, this dairy free quiche recipe is based on a classic quiche lorraine, but you can adjust the fillings to use what you like, just keep the egg filling mixture the same.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Shortcrust pastry – you’ll need 1 sheet of store-bought shortcut pastry approximately the same size as your pie or tart tin. Most brands of frozen pastry are dairy free but make sure to check the label. I am using Barossa Pastry Co. Shortcrust Pastry Sheets which is an Australian brand that can be found at Woolworths.
- Onion – I am using 1 small brown onion that has been finely chopped and then cooked before adding to the filling.
- Bacon – I recommend using a good quality bacon for the best flavour in this recipe. You can use shortcut or streaky bacon, it just depends on what you like best. You could also use chopped leftover leg ham as well.
- Eggs – creates the quiche filling.
- Oat milk – this is our substitute for cream or cow’s milk in a traditional recipe. I prefer oat milk due to the taste and extra creaminess, but soy milk will work as well. Just make sure you’re using an unsweetened variety.
- Nutritional yeast – optional, but I think this is an essential ingredient in a dairy free pantry. It adds that little bit of savoury, cheesy flavour to the filling without any cheese.
Equipment and Tools
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- Pie or quiche dish – this one is very similar to the one I am using, but you can also use a tin with a removable base.
- Whisk – needed to mix up your egg filling.
- Pie weights – essential when blind baking your pastry crust. These ones work well and are inexpensive.
Step-By-Step Instructions
This dairy free quiche is a fairly easy recipe to make, just make sure to read through the instructions so you know the steps involved.
The first thing you need to do is make sure your pastry is defrosted if you’re using a frozen variety. If the pastry is too cold, it will crack when you try and line your quiche pan.
Start by lightly greasing a 23 cm tart tin or pie dish to ensure you’ll be able to easily remove the quiche once it’s done. Next, line the tin with the sheet of pastry, gently pressing it into the edges.
Trim any overhang and prick the base with a fork. Place some baking paper over the top of the pastry and fill with baking weights or if you don’t have them you can use rice. Make sure the weights are right up against the edges to help prevent the pastry from shrinking.
Blind bake for 15 minutes, then remove paper and weights and bake uncovered for another 5 minutes, so it’s golden.
🤓Tip! Don’t skip the blind baking! Pre-baking the pastry before adding the filling is essential when making quiche as it helps prevent a soggy bottom by giving the pastry a head start and allowing it to crisp up before the wet egg mixture goes in, ensuring your quiche has a golden, crisp, and sturdy crust every time.
While the crust is baking, make the filling. Heat the olive oil in a frying pan over medium heat and add in the chopped onion and sauté for 3 – 4 minutes until soft. To the onion, add in the diced bacon and cook for another 4 – 5 minutes or until golden and just crisp. Remove from heat and let cool slightly.
In a large bowl, whisk together the eggs, oat milk, nutritional yeast, nutmeg, salt, and pepper.
Once the base has finished baking, scatter the cooked bacon and onion evenly over the pastry base. Pour over the egg mixture and bake for 30 minutes, or until the filling is set and golden on top.
Allow the quiche to cool slightly before slicing and serving as is or alongside a simple green salad.
Storage Instructions
This dairy free quiche is perfect served hot or cold straight from the fridge making it a great make-ahead or meal prep recipe.
Allow the quiche to cool completely at room temperature before storing, then cover it tightly with foil, or transfer slices to an airtight container. Store in the fridge for up to 3 days.
To reheat, place a slice on a baking tray and warm in the oven or air fryer 180°C (350°F) for about 10 minutes (less for the air fryer), or until heated through. You can also reheat it in the microwave for about 1–2 minutes, though the pastry may soften.
Recipe FAQs
Yes! You can swap the bacon for sautéed mushrooms, sun-dried tomatoes, or diced capsicum and spinach for a vegetarian version.
Yes! You can bake it the day before and store it in the fridge. Simply reheat in the oven at 180°C (350°F) for 10-15 minutes, or enjoy it cold with a side salad.
It comes down to personal preference a bit here, but I find oat milk or soy milk the best in savoury bakes like quiche because they have a neutral flavour and creamy texture. Just make sure to use unsweetened varieties otherwise the filling will taste sweet.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More delicious egg recipes:
Healthy Egg Salad Bagel
Sausage and Egg Smash Tacos
Bacon and Egg Rolls
Breakfast Potatoes with Asparagus and Egg
Dairy Free Quiche
Equipment
Ingredients
Base:
- 1 sheet dairy free shortcrust pastry thawed
- Spray oil or a little olive oil for greasing
Filling:
- 1 tablespoon olive oil
- 1 small brown onion finely chopped
- 100 grams diced bacon
- 6 large eggs
- ½ cup oat milk
- 1 tablespoon nutritional yeast optional
- Pinch of freshly ground nutmeg optional
- Salt and black pepper to taste
Instructions
- Preheat the oven to 200°C (400°F). Lightly grease a 23 cm tart tin or pie dish.
- Line the tin with the sheet of pastry, gently pressing it into the edges. Trim any overhang and prick the base with a fork.
- Line with baking paper and fill with baking weights or rice. Blind bake for 15 minutes, then remove paper and weights and bake uncovered for another 5 minutes.
- While the crust is baking, make the filling. Heat the olive oil in a frying pan over medium heat. Add the chopped onion and sauté for 3 – 4 minutes until soft.
- Add the bacon and cook for 4 – 5 minutes until golden and just crisp. Remove from heat and let cool slightly.
- In a large bowl, whisk together the eggs, oat milk, nutritional yeast (if using), nutmeg, salt, and pepper.
- Once the base has finished baking, scatter the cooked bacon and onion evenly over the pastry base.
- Pour over the egg mixture and bake for 30 minutes, or until the filling is set and golden on top.
- Allow to cool slightly before slicing and serving.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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