Dairy-Free Asparagus Quiche

There are so many things to love about this dairy-free asparagus quiche recipe. Of course, it’s made without dairy milk of any kind. But it’s also flavorful, rich with nutritious ingredients, and somehow, remarkably light. Unlike many quiche recipes, this one delivers on taste and satisfaction, but it won’t weigh you down. It’s perfect for holidays and brunches, but you can also enjoy it on weekday mornings (I do!) as a savory breakfast option.

Dairy-Free Asparagus Quiche with or without Vegan Cheese

I love versatile recipes, and this one tops the list. It can be cheesy or not, works with different crusts, and is delicious with various add-ins. I’ve got details on these options, along with some ingredient FAQs below.

Award-Winning Dairy-Free Asparagus Quiche

I’m not exaggerating. This dairy-free asparagus quiche recipe was a Grand Prize Winner in a recipe contest that we co-hosted with So Delicious about a decade ago. It was submitted by Phyllis Shustak and beat out hundreds of entries in the savory category for that top spot. All of our testers agreed that it was the perfect go-to recipe. It isn’t too complicated, is nutritious enough to enjoy any day, and yet tastes impressive.

To Cheese or Not To Cheese?

I’ve tested it both ways and can confirm that this dairy-free asparagus quiche has a wonderful flavor, with or without the cheese alternative. The vegan cheese does kick things up a notch, adding more saltiness and a little overall richness. But it’s by no means required. For me, it’s a weekday dish without the cheese alternative and a special brunch with it. See below for cheesy suggestions.

How to Choose Your Perfect Crust

Did you know that most frozen pie crusts are actually dairy free? It’s true! Check out the frozen dessert section at your local grocery stores and you’ll likely find both name brand and generic options. One of my favorites is Wholly Wholesome. They make both wheat-based and gluten-free pie shells. But I’m not above less expensive generics when available. If you prefer homemade, I recommend my Dairy-Free Flaky Pie Crust Recipe and Dairy-Free Buttery Pie Crust Recipe. In a pinch, you can skip the crust, grease the pie pan, add the filling, and bake a crustless quiche!

This Recipe is Dairy-Free, Not Vegan

It’s so frustrating when you aren’t vegan, you search for a dairy-free egg dish, and the internet responds with vegan recipes! This is a dairy-free recipe specifically. It uses eggs, not egg substitutes. But I haven’t forgotten about my vegan friends. We have a Vegan Quiche Recipe for egg-free needs, too.

Aren’t Eggs Dairy?

I have such good news for you – eggs are not dairy! Egg allergies are more common in people with milk allergies than the general population, especially among children. But most people who live dairy-free can and do eat eggs. Eggs are from chickens and chicken farms and have no relation to dairy. You can read more on this  topic in our Understanding Eggs article.

Ingredient FAQs

• Crust: Should I use Regular or Deep Dish Pie Crust? A regular size 9-inch pie crust should work fine, but you can use deep dish if that’s all you have access to. A 10-inch pie crust also works, but the dairy-free asparagus quiche will be thinner.
• Asparagus: What other Vegetables can I use? If you don’t have any asparagus, you can use another low-moisture vegetable, like chopped broccoli florets.
• Milk Beverage: Is there a Coconut-Free Option? We use coconut milk beverage because it’s richer. You do need a little fat to help keep the quiche tender. You can use a different milk beverage, but make sure it is a rich one with higher fat than normal. See our Cleanest Dairy-Free Milk Alternatives for some good options. Or you can use an unsweetened dairy-fee creamer, dairy-free half & half, or dairy-free cream, as outlined in the recipe notes.

Special Diet Notes: Dairy-Free Asparagus Quiche

By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, soy-free, and vegetarian. Just be sure to choose a pie shell, milk alternative, and cheese alternative (if using) that suit your dietary needs.

Alisa Fleming

Dairy-Free Asparagus Quiche

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This tender quiche is a brunch favorite! It's a vegetarian version that's enriched with flavorful fresh herbs, onion, and garlic. The recipe was submitted by Phyllis Shustak, and has been slightly modified.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Brunch

Cuisine: French

Calories: 199

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 frozen dairy-free pie shell can be gluten-free
• 1 teaspoon olive oil
• 1 pound asparagus woody ends removed, chopped into 1/2 inch pieces
• 1 medium leek white parts only or yellow onion, chopped into 1/2 inch pieces
• 1 clove garlic minced
• 5 large eggs
• ⅔ cup unsweetened dairy-free coconut milk beverage or unsweetened plain dairy-free creamer
• ¼ cup chopped chives
• ½ teaspoon fine sea salt
• ½ teaspoon black pepper
• ½ cup shredded dairy-free cheese optional

Method

 

1. Preheat oven to 400ºF.
2. Remove the pie shell from the freezer and let it defrost for 10 minutes.
3. Prick the bottom and sides of the pie shell with a fork.
4. Bake the pie shell for 10 minutes.
5. Remove the pie shell from the oven, and keep the oven on, but reduce the oven temperature to 350ºF.
6. Let the pie shell cool while you make the filling.
7. Heat the olive oil in a medium frying over medium heat. Add the asparagus and leeks or onions, and sauté for 5 minutes. Add the garlic and sauté for 1 more minute.
8. Transfer the vegetables to your par-baked and cooled pie shell and spread them out.
9. Crack the eggs into a bowl and beat them with a fork. Add the milk alternative, chives, salt, and pepper and stir to combine. Gently stir in the cheese alternative, if using.
10. Pour the mixture over the vegetables in your pie crust.
11. Place the quiche in your oven on top of a baking sheet with high sides or a jelly roll pan. This protects your oven should the quiche bubble over at all.
12. Bake the quiche for about 45 minutes or until the center sets.
13. Let the quiche cool on a wire rack for 30 minutes before serving.
14. Leftovers can be kept in your refrigerator for up to 3 days.

Nutrition

Serving: 1slice (no cheese alternative)Calories: 199kcalCarbohydrates: 17.4gProtein: 7.1gFat: 11.4gSaturated Fat: 3.4gSodium: 271mgFiber: 2gSugar: 2.5g

Notes

Cheese Options: Phyllis uses dairy-free cheddar, which isn't traditional, but is tasty in this dairy-free asparagus quiche. Brands like Violife are creamy, allergy-friendly, and come in other complementary flavors, like parmesan and colby jack. For a more natural option, we love cashew cheese, like Treeline. Most brands that you can shred or crumble into the quiche will work great. If you are up for something homemade, this dairy-free Swiss cheese recipe is also delicious in asparagus quiche!

Richer Option: Substitute dairy-free cashew cream for the milk alternative. If you can't do tree nuts, you can use full-fat canned coconut milk, which will add a hint of coconut to the flavor, or a store-bought dairy-free heavy cream, like Country Crock, Silk, or Califia Farms.

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Serving Suggestions

• Brunch: Balance the typical sweet dishes with this attractive quiche. It actually goes nicely with assorted berries and fruit salad.
• Easter: Asparagus is reaching its peak when Easter rolls around. You can serve it for brunch or Easter dinner. It’s a natural partner to ham.
• Christmas Morning: It’s a special treat that will fuel your family through all of the gift opening and celebrations. If you’re rising early, see the make ahead tips below.
• Al Fresco Meal: For a light dinner or lunch, serve this asparagus quiche with a green salad. One with fresh tomatoes, mixed greens, and dairy-free croutons is ideal.
• Meal Prep: Because quiche is also good cold, we love it as a part of weekly meal prep. Bake a quiche on Sunday, and pop it into lunch boxes with a salad and some olives for the first half of the week.

Make Ahead

• Time: This dairy-free asparagus quiche can be baked 1 to 2 days ahead and enjoyed cold or reheated. You can also prep it and bake the next day.
• Tips: To prep this quiche in advance, bake the crust as directed, prepare the vegetables, and mix together the filling. I prefer to store those three components separately in the refrigerator, and assemble the quiche while the oven preheats. This prevents a soggy crust from overnight storage.

Storage

• Store: Cover the quiche with foil or put leftovers in an airtight container, and kee it in the refrigerator for up to 3 days. Quiche can also be frozen. Cover it tightly with plastic wrap and/or foil and freeze in the pan.
• Reheat: Quiche slices can be heated in the microwave for 1 to 2 minutes, or until heated through. But if you have time, reheat the quiche in the oven. Preheat your oven to 350°F, cover the quiche loosely with foil, and bake it for 15 to 20 minutes, or until heated through.

Troubleshooting

• The Crust is Burning: Some crusts burn faster than others, and the air circulation in ovens can also affect how things cook. If your crust is browning too quickly, tent the crust edge with foil to cover it. This will prevent further browning. You can tent the crust edge with foil before baking if you want it to bake worry-free.
• The Filling isn’t Setting: How the quiche cooks can vary based on air circulation in your oven, humidity, and altitude. If it’s taking longer, simply tent the crust with foil to prevent it from burning, and continue baking until the filling is just set. It will firm up a little more as it cools.
• Filling is too Firm: This happens when the quiche bakes for too long and/or at too hot of a temperature. Make sure your oven temperature is accurate by testing it with an oven thermometer. Check in on the quiche at 35 minutes. If the center is already firm, it is likely done.

Also Try My Dairy-Fee Eggs Benedict Recipe!