Dairy-free spinach, mushroom and onion quiche
Silky oat-custard in a crisp dairy-free pastry, filled with caramelised onion, chestnut mushrooms and spinach — dairy-free and vegetarian.
This dairy-free quiche proves you don't need dairy to get a silky custard and crisp pastry. It's built on a simple dairy-free shortcrust and an oat-based custard — comforting, reliable and ideal for brunch, lunch or a picnic.
Use chestnut mushrooms for a meaty bite, caramelised onion for sweetness and a dash of nutmeg for warmth. It's forgiving to assemble and leftovers are even better.
Ingredients
- 200 g plain flour
- 100 g dairy-free spread — chilled and cubed
- 45 ml cold water — ice-cold
- 5 ml fine salt
- 15 ml olive oil
- 1 brown onion — medium, sliced
- 2 cloves garlic — minced
- 200 g chestnut mushrooms — sliced
- 150 g fresh spinach
- 4 eggs
- 300 ml unsweetened oat drink
- 10 g cornflour
- 5 ml black pepper — freshly ground
- 0 ml ground nutmeg
- 50 g dairy-free grated cheese — optional
Equipment
- 23cm loose-bottom flan tin
- rolling pin
- baking beans
Instructions
Combine the plain flour and fine salt in a large mixing bowl. Rub in the chilled dairy-free spread with your fingertips until the mixture resembles coarse breadcrumbs.
Sprinkle the cold water over the mixture and mix gently with a knife until it just comes together. Press into a disc, wrap in baking paper and chill in the fridge for 30 minutes.
While the pastry chills, preheat the oven to 190°C fan/210°C conventional.
Heat the olive oil in a frying pan over a medium heat. Add the sliced brown onion and cook, stirring occasionally, for 8–10 minutes until soft and starting to caramelise.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the sliced chestnut mushrooms and cook for 6–8 minutes until they release their moisture and turn golden. Season lightly with a pinch of fine salt.
Add the fresh spinach and cook for 1–2 minutes until just wilted. Transfer the cooked vegetables to a bowl to cool a little.
Roll the chilled pastry on a lightly floured surface to a circle slightly larger than a 23cm loose-bottom flan tin. Line the tin, trim the edges and dock the base with a fork.
Line the pastry with baking paper and baking beans. Blind-bake for 15 minutes at 190°C fan/210°C conventional.
Remove the paper and beans and bake the base for a further 5 minutes to dry it out. Reduce the oven to 170°C fan/190°C conventional for the final bake.
Whisk the eggs, unsweetened oat drink and cornflour together in a jug until smooth. Season with fine salt, black pepper and ground nutmeg.
Scatter the cooled vegetables into the blind-baked pastry case, pour over the oat-egg custard and scatter the dairy-free grated cheese over the top if using. Bake at 170°C fan/190°C conventional for 35 minutes until the custard is just set but still a little wobbly in the centre.
Leave the quiche to rest in the tin for 15 minutes to finish setting, then release from the tin and transfer to a wire rack for a further 5 minutes before slicing.
Slice and serve warm or at room temperature. Leftovers keep well in the fridge for up to 3 days.
Tips
- Keep the dairy-free spread and water very cold for a flaky pastry; if the dough feels warm, chill for 10–15 minutes before rolling.
- Squeeze excess moisture from the cooked vegetable mix in a clean tea towel or kitchen paper to prevent a soggy base.
- If you want a cheesier top without dairy, increase the dairy-free grated cheese to 75g, but be aware this raises fat and sodium.
- Make ahead: blind-bake the tart case and refrigerate (covered) for up to 24 hours; add filling and bake on the day.
- Freeze slices wrapped tightly for up to 2 months; defrost overnight in the fridge and reheat in a 160°C fan oven until warmed through.
Substitutions
unsweetened oat drink → unsweetened soya drink, same quantity
Stays closedairy-free spread → solid coconut oil, same quantity
Noticeably differentplain flour → gluten-free plain flour blend, same quantity (check blend contains xanthan gum)
Stays closechestnut mushrooms → sliced aubergine, 200g, roasted until tender
Noticeably different
Nutrition
Per serving · estimated
- 382
- Calories
- 11 g
- Protein
- 35 g
- Carbs
- 22 g
- Fat
- 2 g
- Fibre
- 3 g
- Sugar
- 650 mg
- Sodium
FAQ
Can I make this quiche vegan?
Not exactly — the recipe uses eggs for structure. You could try a silken tofu or chickpea-flour custard, but texture and flavour will be noticeably different.
How do I know when the quiche is done?
The edges should be set and golden; the centre should still have a slight wobble. It will firm up as it rests.
Can I freeze the whole quiche?
You can freeze baked quiche wrapped well for up to 2 months. Thaw overnight in the fridge and reheat in a 160°C fan oven until piping hot.
Can I use a different plant drink?
Yes — soya gives the creamiest result closest to dairy. Almond will work but can be thinner and slightly nutty in flavour.
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