This dairy-free tomato and pesto quiche is savory in all the best ways – a great way to use up your fresh garden tomatoes and basil!
Although we really loaded up our noodles a with pesto, we still had some leftover from the couple of batches we whipped up (which is rare). We knew that incorporating this pesto into basically anything would make it instantly delicious, so we cranked out this dairy-free tomato and pesto quiche!
You may say it’s not a quiche without the cheese…but it was still so savory and filling – you may not even notice there isn’t cheese inside. Quiche is all about the crust anyway, right? Without crust, quiche is just a sad, flat fritatta. Just don’t accidentally use vanilla almond milk – you’ll regret that later!
Y’all, someday I’ll be fairly confident about my pie crust skills and I’ll share them with you. Until then, you’re on your own (read: I’m not telling you how I made it.). I would encourage you dairy-free folk to read the labels though on store-bought pie crusts or make your own. The way I made this dairy-free is to make a lard-only crust (no butter). It tasted amazing…but if I master it, I promise to fill you in.
Local Spotlight: Spinach was from awhile back that I threw in the freezer! The eggs are also from the farmers market. Finally, the lard I used for the crust was made from Cars & Cows pig fat from Farmer Chris – remember when we made Rowies? It’s from that rendering – keeps great in the freezer!
Homegrown Spotlight: Most of the dairy-free pesto that we made for this pasta! And tomatoes! They love the heat – unlike me.
I hope you have been #enJOYing these recent dairy-free options! I’ve enjoyed examining my diet and making a conscious effort to make healthier choices. During the week I’ve been trying to cook sans dairy, but the weekends I cheat! I haven’t had milk in forever, though. I’ve caved for chocolate. And for Camembert. And Braum’s ice cream. I’m telling you, they’re my favorite things.
What are your favorite naturally dairy-free dinners? Tell me in the comments!
Dairy-Free Tomato and Pesto Quiche
- Dairy Free Crust SEE NOTE 1
- 4 eggs SEE NOTE 2
- 1/3 C. chopped frozen spinach defrosted
- 1/3 C. unflavored almond milk
- 1 T. dairy free pesto SEE NOTE 3
- 1/3 C. chopped onions
- 1 clove of garlic
- 1-2 to matoes
Preheat oven to 350 degrees Fahrenheit.
Pre-bake the crust for 10 minutes.
Chop spinach (if necessary, drain liquid from spinach), garlic, and onions.
Combine with eggs, pesto, and milk in a small bowl, whisking until well-combined.
Pour quiche contents into crust.
Thinly slice tomatoes and arrange on the top of the quiche.
Bake for 35-40 minutes, or until not jiggly in the center.
Sprinkle top with salt and pepper.
Cool for 5-10 minutes before slicing.
NOTE 1: Vegetarian if you use a crust that does not contain lard. Dairy free if you use a crust that does not contain butter.
NOTE 2: My quiche turned out pretty flat. I could have added another egg, probably. But my eggs were farm eggs so their sizes all vary. 4 commercial eggs are the best bet for a typical pie-pan quiche.
NOTE 3: The dairy free pesto recipe can be found at: http://www.918plate.com/2016/07/dairy-free-basil-pesto-pasta/