Dairy Free Quiche

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.

Course Light Lunch, Main Course

Cuisine Australian

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 238kcal

Author Sally

Equipment

quiche/pie baking dish

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

Store leftovers in the fridge for up to 3 days.

Nutrition