Dairy Free Mini Quiches
Flaky individual crusts, silky egg custard, and a savory filling of caramelized onions, wilted spinach, and sun-dried tomatoes — these little quiches punch well above their weight for something that fits in the palm of your hand. The secret to pulling off a proper quiche without any dairy is leaning on cold dairy-free butter for the crust and unsweetened dairy-free milk in the custard, and both do their jobs beautifully here. The butter gets worked into the flour until crumbly and pea-sized, which is exactly what gives you those short, tender layers once baked. A touch of Dijon mustard in the egg mixture adds a quiet depth that makes the whole thing taste more complex than the ingredient list suggests. With 12 quiches coming out of one muffin tin, this is a genuinely practical recipe for brunches, meal prep, or a party spread where you want something impressive without spending all day in the kitchen. They come out just as good at room temperature as they do warm, so you can bake them ahead and scatter the chives on right before serving.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the crust
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup dairy free butter, cold and cubed
- 3–4 tbsp ice water
For the filling
- 1 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 2 cups baby spinach, roughly chopped
- ⅓ cup sun-dried tomatoes, drained and roughly chopped
For the custard
- 4 large eggs
- ¾ cup unsweetened dairy free milk
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - ½ tsp dijon mustard
- ¼ tsp black pepper
- ¼ tsp salt
For serving
- 1 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
In a large bowl, whisk together the flour and 1/2 tsp salt. Add the cold cubed dairy free butter and use your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 2
Drizzle in 3 tbsp ice water and stir with a fork until the dough just comes together, adding the remaining 1 tbsp water a little at a time if needed — the dough should hold when pressed but not feel wet or sticky. Shape into a disk, wrap, and refrigerate for 30 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!