Go Back

Dairy Free Spinach Mushroom Quiche

A delicious way to enjoy a light and fluffy quiche with no dairy and plenty of flavor. Add any of your favorite vegetables for color and extra pizzaz.
Course Main Course
Keyword dairy free, quiche, vegetarian


  • 1 unbaked pie shell
  • 1/2 cup almond milk - unsweetened
  • 4 lg eggs
  • 8 oz shredded cheese substitute I like Daiya brand - mozarella or cheddar
  • 1 bag fresh baby spinach
  • 8 oz white mushrooms
  • 1/4 cup red onion - chopped
  • 1/2 cup light mayonnaise


  • Preheat oven to 400 degrees F.
  • Bake pie shell for 10 minute or until crust is golden brown.
  • Steam baby spinach (fresh or frozen) for about 5 minutes. Let cool and squeeze out as much liquid as possible.
  • Saute onions for 2 minutes until translucent and add sliced mushrooms. Continue to saute for another 2 - 3 minutes until mushrooms are cooked.
  • In a large bowl, whisk together mayonnaise and almond milk until smooth.
  • Beat eggs, then whisk them into the mayonnaise/almond milk mixture. Set aside.
  • Layer the cheese substitute into the pie shell first.
  • Layer spinach, onion and mushroom on top of the cheese substitute.
  • Pour egg mixture over the top.
  • Place quiche on a cookie sheet and cover quiche with foil.
  • Bake in preheated 400 degree oven for around 45 minutes. Remove the foil, and bake for an additional 15 minutes. The top should be golden brown and filling set.
  • Let cool for about 10 minutes and serve.