Grammy's Kitchen · Quiche · Dairy-Free Vegetable Quiche (with eggs)
One of 98 quiche recipes we measured
It ranks #1 of 98 for fluffiness among the quiche recipes we compared. 36 cooks on www.gimmesomeoven.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 98.
| this recipe | typical | |
|---|---|---|
| dairy | 61% | 81% |
| fat | 39% | 0% |
| protein add | 0% | 59% |
| vegetables and beans | 40% | 33% |
| salt | 2% | 1% |
| aromatics | 50% | 16% |
| liquid | 78% | 102% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 recipe pie crust (you can use the dairy-free recipe below (or a store-bought crust, or go “crustless”)) |
| 14 g | 1 Tbsp. olive oil |
| 3 handfuls fresh baby spinach (roughly chopped if desired) | |
| 150 g | 1 small white or yellow onion (chopped) |
| 120 g | 1 red bell pepper (diced) |
| 5-10 asparagus spears (ends trimmed then chopped into 1-inch pieces) | |
| 300 g | 6 eggs |
| 183 g | 3/4 cup unsweetened almond milk (or other non-dairy milk) |
| 22 g | 3 Tbsp. all-purpose flour |
| 2 g | 1/2 tsp. baking powder |
| 3 g | 1/2 tsp. salt |
| 1 g | 1/2 tsp. sweet paprika |
| 1 g | 1/2 tsp. dried thyme |
| 1 g | 1/4 tsp. chipotle powder |
| 0 g | 1/8 tsp. black pepper |
| 102 g | 1/2 cup vegan butter or shortening |
| 3 g | 1/2 tsp. salt |
| 120 g | 1 cup all-purpose flour |
| 52 g | 3-4 Tbsp. ice water |
Method: 6 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Very good! I needed to use up some fresh eggs as our chickens are laying like crazy. Followed exactly as written with the exception of adding in a pack of mozzarella vegan cheese. I loved the combo of the recommended veggies and felt mushrooms would be a g” — a cook, 5.0★
“You are a lifesaver. I cannot have any cheese. For years I was allergic to cows milk, but having Greek friends, I wallowed in glorious sheep’s milk and goat’s milk cheeses. Kafeletiri, Kasiri cheese and Bulgarian feta. All of a sudden 5 years ago I couldn’t ev” — a cook, 5.0★