This Eggless Quiche has a soft, tender interior with just a hint of jiggle, topped with melted cheese. It’s a breeze to whip up with simple ingredients. Plus, it’s flavorful, versatile, comforting, and guaranteed to make everyone smile.
The Ultimate Eggless Quiche: A Flavorful Twist on a Classic Favorite
Eggless Quiche is simple, customizable, and utterly comforting. Perfect for breakfast, brunch, lunch, or dinner, this quiche is sure to please even the pickiest of eaters.
I love how versatile this quiche recipe is! You can add mushrooms, bell peppers, or any other ingredient you prefer. You can also use cheddar cheese instead of feta cheese. This eggless quiche recipe is fully customizable, and you can make it your own by adjusting it to fit your taste.
Now, let’s talk about the fact that it’s egg-free. Yes, you read that correctly! Whether you have an allergy or dietary restrictions or prefer to skip the eggs, this quiche has you covered. The secret is a creamy cheese filling that’s so rich and indulgent that you won’t miss the eggs.
What To Love About This Recipe
- Easy to Make: Don’t let the word “quiche” intimidate you. This recipe is a breeze to whip up, even for beginner cooks. With simple steps and everyday ingredients, you’ll have a mouthwatering quiche on the table in no time.
- Customizable: One of the best things about this quiche is its versatility. Feel free to switch up the veggies and cheese to suit your family’s taste buds. Whether you prefer mushrooms, bell peppers, or cheddar cheese, the possibilities are endless!
- Egg-Free: Yes, you read that right! This quiche is completely egg-free, making it a fantastic option for those with allergies or dietary restrictions.
- Perfect Texture: This quiche has a soft, tender interior that’s slightly puffed and adorned with melted, bubbly cheese on the surface. Sounds heavenly, doesn’t it?
- Flavors That Shine: Thanks to the creamy cheese filling, the flavors of the other ingredients truly shine through. I believe in balance in all things, especially when it comes to seasoning. This quiche is seasoned to perfection with just the right amount of garlic powder, onion powder, ground mustard, nutmeg, salt, and black pepper.
- Perfect for Any Occasion: Whether you’re hosting a fancy brunch or enjoying a cozy dinner at home, this quiche fits the bill. Its versatility knows no bounds, making it a go-to dish for any time of day.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Pie Crust: Whether you opt for homemade or store-bought, a good-quality pie crust forms the foundation of this quiche.
- Butter: For sautéing the shallots and spinach, butter adds richness and flavor to the filling.
- Shallots: These mild, sweet onions lend a subtle depth of flavor to the quiche. If you don’t have shallots on hand, you can substitute finely chopped onions.
- Fresh Baby Spinach: Packed with vitamins and minerals, spinach not only adds vibrant color to the quiche but also contributes a delightful earthy flavor. You can also use frozen spinach; just make sure to thaw, drain, and squeeze out all the water before you add it to the filling.
- Ricotta Cheese: Creamy, dreamy ricotta cheese serves as the star of the filling, providing a luscious texture and mild flavor. I like to use whole milk ricotta cheese for a better taste, but if you prefer a less rich casserole, you can use Part-Skim Ricotta or half ricotta, half cottage cheese. However, keep in mind that this might affect the dish’s texture.
- Cornstarch: This ingredient helps to thicken the filling, ensuring a smooth and creamy consistency.
- Heavy Cream: Heavy cream is a must for richness and creaminess. It gives the quiche a luxurious mouthfeel that’s simply irresistible.
- Seasonings: You’ll need garlic powder, onion powder, salt, black pepper, ground mustard, and ground nutmeg. This blend of seasonings adds depth and complexity to the quiche, enhancing its overall flavor profile.
- Baking Powder: A touch of baking powder helps the quiche achieve that perfect puffed appearance in the oven.
- Feta or Goat Cheese: Choose your favorite crumbly cheese to sprinkle on top of the quiche before baking. Feta adds a salty tang, while goat cheese offers a creamy, earthy flavor.
Why Not Just Use Tofu?
I’ve tried using tofu (firm and silken tofu) for Eggless Quiche. Personally, I really didn’t like the texture, and I felt it tasted of soy. So, after many tests, I found that full-fat ricotta cheese gives the creamiest, most indulgent texture. And since its flavor is mild, the other ingredients, such as veggies and cheese, really shine through.
Process Overview: How To Make Quiche Without Eggs Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare The Crust
Roll pie dough and press it into your baking dish. For a crispy quiche bottom, I recommend blind baking the crust before adding the filling. However, when I’m short on time, I skip this step, and the quiche is still delicious. Get all the details on the recipe card below.
Step 2 – Saute The Shallots and Spinach
Place butter in a large skillet over medium heat; when melted, add chopped shallots; cook, stirring occasionally, until they become soft and translucent, about 3 minutes. Then, add the fresh baby spinach; cook it, stirring occasionally, until it wilts down and reduces in volume, about 3 minutes. Set aside.
Step 3 – Make the Filling
In a bowl, mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, nutmeg, and baking powder. Then, add the sautéed shallots, spinach mixture, and half of the crumbled feta cheese; mix to incorporate.
Step 4 – Add The Filling To The Crust
Spread the mixture over the pie crust and use a spatula to even the top. Sprinkle the remaining ½ cup of feta cheese on top.
Step 5 – Bake
Bake for 40 – 45 minutes or until set and golden brown on top. Let cool for 15 – 20 minutes before slicing and serving.
Recipe Tips
- Prep Ahead: Save time on busy mornings by preparing the quiche filling the night before. Simply assemble the ingredients, cover, and refrigerate until ready to bake.
- Blind Bake the Crust: To prevent a soggy bottom, consider blind baking the pie crust before adding the filling. Line the crust with parchment paper, fill with pie weights or dried beans, and bake until lightly golden. However, this step is optional.
- Get Creative: Don’t be afraid to experiment with your quiche fillings. Try different vegetables, cheeses, and seasonings to create your own signature flavor combinations.
- Let it Rest. Allow the quiche to cool for 15 – 20 minutes before slicing. This helps the filling set and makes for cleaner slices.
Food Allergy Swaps
Dairy-Free: For a dairy-free version, you can substitute plant-based alternatives for the ricotta cheese, feta cheese, and heavy cream.
- Ricotta: Substitute ricotta with dairy-free butter alternatives, such as Kite Hill Ricotta.
- Feta Cheese: Use your favorite dairy-free feta-style cheese. I like VIOLIFE Just Like Feta Block.
- Heavy Cream: Country Crock® Plant Cream, Silk, or Califia will work well. For my European readers, I recommend Flora Plant Cream.
Gluten-Free: You can either purchase a pre-made gluten-free pie crust from the store or make your own using a gluten-free flour blend. I have used Wholly Wholesome, Pie Shell Gluten Free 9 Inch with good results.
Mustard-Free: If you have a mustard allergy, feel free to omit it. The ground mustard adds a subtle tang to the dish, but skipping it won’t compromise the overall deliciousness.
Corn-Free: You can substitute for potato starch 1:1.
Variations & Additions
- Make it your own: Feel free to customize this quiche recipe to suit your preferences. Swap out the spinach for broccoli, kale, or Swiss chard, or try different cheeses such as gruyere or cheddar. For a heartier option, you can also add cooked bacon, ham, or sausage.
- Mediterranean Quiche: Add sun-dried tomatoes, kalamata olives, and crumbled feta cheese for a taste of the Mediterranean.
- Tex-Mex Quiche: Incorporate diced bell peppers, corn, and shredded Monterey Jack cheese for a Southwestern twist.
- Bacon and Cheddar Quiche: For a hearty and satisfying option, look no further than this timeless combination. Crispy bacon and sharp cheddar cheese create a flavor explosion that’s hard to resist.
- Mushroom and Swiss Quiche: Earthy mushrooms and nutty Swiss cheese create a savory sensation that is perfect for brunch or dinner.
Serving Suggestions
- Breakfast or Brunch: Serve slices of quiche alongside a colorful spread of brunch favorites, such as crispy bacon or sausage links, roasted potatoes, fresh fruit salad, and mimosas or freshly squeezed orange juice. It’s the perfect way to start your day with a delicious and satisfying meal that’s sure to impress your guests.
- Lunchtime: Pair your quiche with a light and refreshing side salad for a satisfying lunch that’s both tasty and nutritious. Think mixed greens tossed with cherry tomatoes, cucumber slices, avocado, and a tangy vinaigrette dressing. Add a crusty baguette or some garlic bread on the side for an extra-special touch.
- Dinner: Who says quiche is just for breakfast or brunch? Elevate your dinner game by serving slices of quiche alongside a selection of hearty sides. Think roasted vegetables or a warm soup and a crusty loaf of bread.
- Picnic: Pack up your quiche slices and head outdoors for a delightful picnic with friends or family. Pair your quiche with an assortment of finger foods, such as cheese and crackers, fresh fruit, olives, and charcuterie.
Storing and Freezing Instructions
Store: Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days.
To freeze, wrap individual slices tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag or container. Thaw before reheating in the oven or microwave.
Frequently Asked Questions
Absolutely! You can prepare the quiche up to 24 hours in advance and refrigerate until ready to bake.
Yes, the leftover quiche freezes well. Just be sure to wrap it tightly to prevent freezer burn.
Yes, you can substitute frozen spinach for fresh. Be sure to thaw, drain, and squeeze out all the water well before incorporating it into the filling.
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Recipe Card 📖
The Ultimate Eggless Quiche
This Eggless Quiche has a soft, tender interior with just a hint of jiggle, topped with melted, bubbly cheese. It’s a breeze to whip up with simple ingredients. Plus, it’s versatile, comforting, and guaranteed to put a smile on everyone’s face.
Instructions
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Position the oven rack in the lower third of the oven and preheat to 350º F (180 º C).
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On a lightly floured surface, roll pie dough into a 12-inch circle. Line a 10-inch quiche dish or pie plate with the dough, pressing into the bottom and up the sides. Tuck the excess dough around the edges under and crimp as desired. If using store-bought, simply unroll the pie crust and press into a 9″ quiche dish or pie plate, crimping the top edges if desired. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days.
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Extra step for extra crispy crust: Line the chilled pie crust (in the quiche dish) with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust start to brown, for about 15 minutes. Remove the pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick the bottom and sides with a fork (about an inch apart). Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 8 minutes. Remove from the oven and set aside. Note: You can skip this step if you don’t care for a crispy crust bottom.
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Place butter in a large skillet over medium heat, when melted add chopped shallots, spread them out in an even layer to ensure they cook evenly. Let the shallots cook, stirring occasionally, until they become soft and translucent, about 3 minutes. Add the fresh baby spinach, they may seem bulky at first, but they’ll quickly wilt down as they cook. Using tongs or a spatula, gently toss the spinach in the skillet to coat it with the butter and shallots. Cook the spinach, stirring occasionally, until it wilts down and reduces in volume, about 3 minutes. Set aside.
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Mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, nutmeg, and baking powder in a bowl. Then, add the sautéed shallots and spinach mixture and half of the crumbled feta cheese; mix to incorporate.
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Spread the mixture over the pie crust and use a spatula to even the top. Sprinkle the remaining ½ cup of feta cheese on top.
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Bake for 40 – 45 minutes or until set and golden brown on top. Let cool for 15 minutes before slicing and serving.
Store: Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days.
To freeze, wrap individual slices tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag or container. Thaw before reheating in the oven or microwave.
Ricotta: I like to use whole milk ricotta cheese for a better taste, but if you prefer a less rich casserole, you can use Part-Skim Ricotta or half ricotta, half cottage cheese. However, keep in mind that this might affect the dish’s texture.
Recipe Tips:
- Prep Ahead: Save time on busy mornings by preparing the quiche filling the night before. Simply assemble the ingredients, cover, and refrigerate until ready to bake.
- Blind Bake the Crust: To prevent a soggy bottom, consider blind baking the pie crust before adding the filling. Line the crust with parchment paper, fill with pie weights or dried beans, and bake until lightly golden. However, this step is optional.
- Get Creative: Don’t be afraid to experiment with your quiche fillings. Try different vegetables, cheeses, and seasonings to create your own signature flavor combinations.
- Let it Rest. Allow the quiche to cool for 15 – 20 minutes before slicing. This helps the filling set and makes for cleaner slices.
Food Allergy Swaps:
Dairy-Free: For a dairy-free version, you can substitute plant-based alternatives for ricotta cheese, feta cheese, and heavy cream.
- Ricotta: Substitute ricotta with dairy-free butter alternatives, such as Kite Hill Ricotta.
- Feta Cheese: Use your favorite dairy-free feta-style cheese. I like VIOLIFE Just Like Feta Block.
- Heavy Cream: Country Crock® Plant Cream, Silk, or Califia will work well. For my European readers, I recommend Flora Plant Cream.
Gluten-Free: You can either purchase a pre-made gluten-free pie crust from the store or make your own using a gluten-free flour blend. I have used Wholly Wholesome, Pie Shell Gluten Free 9 Inch with good results.
Variations & Additions:
- Make it your own: Feel free to customize this quiche recipe to suit your preferences. Swap out the spinach for broccoli, kale, or Swiss chard, or try different cheeses such as gruyere or cheddar. For a heartier option, add cooked bacon, ham, or sausage.
- Mediterranean Quiche: For a taste of the Mediterranean, add sun-dried tomatoes, kalamata olives, and crumbled feta cheese.
- Tex-Mex Quiche: Incorporate diced bell peppers, corn, and shredded Monterey Jack cheese for a Southwestern twist.
- Bacon and Cheddar Quiche: Look no further than this timeless combination for a hearty and satisfying option. Crispy bacon and sharp cheddar cheese create a flavor explosion that’s hard to resist.
- Mushroom and Swiss Quiche: Earthy mushrooms and nutty Swiss cheese create a savory sensation that is perfect for brunch or dinner.
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.
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Please note that nutritional information is a rough estimate and can vary depending on the products used.
Nutrition
Calories: 382kcalCarbohydrates: 24gProtein: 13gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 74mgSodium: 818mgPotassium: 420mgFiber: 2gSugar: 3gVitamin A: 3996IUVitamin C: 12mgCalcium: 347mgIron: 2mg
