Dairy-Free Spinach & Mushroom Quiche

Spinach & Mushroom Quiche


Here’s a super easy recipe for a dairy-free quiche that is perfect for a holiday brunch. In fact, I was planning to take it to a pot-luck brunch this past Sunday but my teething 8-month-old kept me up all night and we didn’t make it to the brunch. The upside was that meant more quiche for us!


For this recipe I used a pre-made gluten-free pie crust from Bacano Bakery. I loved how their crust turned out in my Thanksgiving pie and these days I am looking for shortcuts so I was happy to try it again. They may have used some butter in the crust, so if you are super sensitive to butter, check the ingredients in any pre-made crust that you buy. You can also make your own crust. I have a recipe here that you can substitute coconut oil for butter and it works great.


It’s not super creamy like a quiche with milk or cheese in it. The coconut flour gives it a slight cake-like texture and adds a bit of sweetness to the savory spinach and onions. The key to really good flavor (and nutrition) is to use really good eggs. You can tell from the bright yellow hue in the photograph above that I used pasture-raised eggs.


Anyway, it’s a tasty breakfast or lunch idea that’s fairly easy to make if you have the time to bake it. I hope you enjoy.




1 pre-made gluten-free pie crust (or make your own from my recipe here)

6 eggs

3/4 cup almond milk

3 T coconut flour

1/2 tsp baking powder

1/2 tsp salt

1/2 cup sliced shitake mushrooms

small bunch of fresh spinach leaves

1 small onion, diced

1 T olive oil


Preheat oven to 350 degrees F. Bake the pre-made crust for about 10-15 minutes or until lightly golden-brown. While it is baking, saute the onions, mushrooms and spinach in olive oil until tender. Remove the pie crust from the oven. Whisk the eggs, almond milk, coconut flour, baking power and salt together. Stir in the spinach and mushroom mixture and then pour everything into the pie crust. Bake for about 45 minutes, until firm.


4-6 Servings

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