Dairy Free Quiche Lorraine
Quiche Lorraine is one of those dishes that feels impossibly luxurious — a buttery, flaky crust cradling a silky, savory custard studded with crispy bacon and tender shallots. The magic here is full-fat coconut milk standing in for the traditional cream, delivering that same rich, custardy texture without a drop of dairy. Dairy-free butter keeps the from-scratch crust perfectly flaky and golden, so there's no compromise on that satisfying, melt-in-your-mouth bite. The Dijon mustard and nutmeg add subtle depth that makes the filling taste far more complex than the short ingredient list suggests. Serves 6, so it's just as at home on a weekend brunch table as it is sliced cold straight from the fridge the next day. The blind-baking step is worth every minute — it guarantees a crisp bottom crust that holds up beautifully against the custard filling. Let it rest before slicing and you'll be rewarded with clean, picture-perfect wedges every time.
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Learn more →Ingredients
6 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
- 6 oz bacon, cut into ½-inch pieces
- ½ cup shallots, thinly sliced
- 4 large eggs
- 1 can (13.5 oz) full-fat coconut milk
- ½ tsp dijon mustard
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
In a large mixing bowl, whisk together the flour and 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. Drizzle in ice water one tablespoon at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or wet. Shape into a disk, wrap tightly, and refrigerate for 30 minutes.
- 2
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any overhang to about 1/2 inch, fold it under, and crimp the edge. Prick the bottom all over with a fork.
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