The Ultimate Eggless Quiche Easy No Tofu

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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

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.

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

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

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.