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Easy Dairy Free Veggie Quiche

Cooking Time

60 minutes



Serves Up To


Nutrition Information

Total Fat15g
Total Carbohydrate22g
Dietary Fiber2g

This quiche is a real walk through the garden – stuffed with veggies, eggs - almondmilk forms the base and a premade pie crust keeps things easy. So tasty you won't miss the cheese.


  1. Preheat oven to 350°F.

  2. Fit pie dough into a 9” pie plate; flute edges. Cover and reserve in refrigerator.

  3. Heat oil in a large skillet over medium-high heat. Add mushrooms and onion; sauté 3 minutes. Stir in asparagus and bell pepper; sauté 2 minutes. Remove from heat.

  4. Add spinach to pan; let stand until wilted. Stir in tomatoes. Set aside.

  5. Combine the almondmilk, Italian seasoning, salt, pepper and eggs in a bowl. Transfer vegetables to prepared pie crust. Pour egg mixture over vegetables.

  6. Bake quiche on a baking sheet at 350F for 40 minutes or until set and a thin knife inserted in the center of the quiche comes out clean. Cool in dish on a baking rack.


  • 1 refrigerated pie crust
  • 1 Tbsp. olive oil
  • 1 cup sliced mushrooms
  • ¼ cup chopped onion
  • ½ cup chopped bell pepper
  • 10 asparagus spears; cut crosswise into fourths
  • 2 cups baby spinach
  • ½ cup quartered cherry tomatoes
  • 1 cup Almond Breeze Original (or Unsweetened) almondmilk
  • ½ tsp. Italian seasoning
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 5 large eggs; lightly beaten