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Thanks to some handy leftovers, it’s easy to make this dairy free quiche. Bring it together with almond milk or your dairy-free milk of choice. 

 

  • Serves6
  • Cook time1 hour 15 minutes
  • Prep time5 minutes
Dairy-free quiche

Ingredients

  • 1 sheet dairy-free ready-rolled frozen puff or shortcrust pastry, thawed
  • 1 cup (225g) cooked vegetables
  • 50g cherry tomatoes, halved
  • 50g smoked salmon, coarsely torn
  • 1/4 cup herbs, torn
  • 6 eggs
  • 1/2 cup (125ml) almond milk
  • Lemon wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Place a baking tray in the oven to preheat. 

  2. Step 2

    Meanwhile, use the pastry to line the base and side of a 4cm-deep, 20cm (base measurement) fluted tart tin with a removable base. Trim the excess and use a piece of the excess pastry to fill in any gaps. 

  3. Step 3

    Line the case with baking paper and fill with uncooked rice or beans. Place the tin on the baking tray in the oven and bake for 20 mins. Remove the uncooked rice or beans and baking paper. Return the pastry case to the oven and bake for a further 10 mins or until golden (if using puff pastry and the base has become puffy, top with the paper and weights once out of the oven to help flatten the pastry base).

  4. Step 4

    Reduce oven to 160°C. Scatter the vegetables, tomato, salmon or meat and herbs over the pastry base. Beat the eggs and dairy-free milk in a large jug. Season. Slowly pour into the case. Place in the oven and bake for 40-45 mins or until just set in the middle. Set aside for 10 mins to cool before removing from the tin. Cut into slices and serve with lemon or lime wedges.

Recipe tip

Use leftover vegetables such as sweet potato, corn, zucchini; steamed asparagus and thawed or cooked peas. You can also add uncooked cherry tomatoes to the vegetable mix, just cut them in half as used in this recipe. 

Chicken or turkey are suitable roast meats to substitute for salmon for this recipe. If you want to use chopped ham, reduce the amount to 1/2 cup.

To make this gluten-free, use Coles I’m Free From… Ready-Rolled Puff Pastry. 

To freeze, wrap the whole quiche or individual portions in 2 layers of plastic wrap then foil and freeze for up to 3 months. Thaw in the fridge overnight and then reheat in a 160°C/140°C fan-forced oven until thoroughly heated through.

Dairy-free quiche

Dairy-free quiche
  • Serves6
  • Cook time1 hour 15 minutes
  • Prep time5 minutes
Ingredients
  • 1 sheet dairy-free ready-rolled frozen puff or shortcrust pastry, thawed
  • 1 cup (225g) cooked vegetables
  • 50g cherry tomatoes, halved
  • 50g smoked salmon, coarsely torn
  • 1/4 cup herbs, torn
  • 6 eggs
  • 1/2 cup (125ml) almond milk
  • Lemon wedges, to serve
    Description

    Thanks to some handy leftovers, it’s easy to make this dairy free quiche. Bring it together with almond milk or your dairy-free milk of choice. 

     

    Method
    1. Step 1

      Preheat oven to 200°C. Place a baking tray in the oven to preheat. 

    2. Step 2

      Meanwhile, use the pastry to line the base and side of a 4cm-deep, 20cm (base measurement) fluted tart tin with a removable base. Trim the excess and use a piece of the excess pastry to fill in any gaps. 

    3. Step 3

      Line the case with baking paper and fill with uncooked rice or beans. Place the tin on the baking tray in the oven and bake for 20 mins. Remove the uncooked rice or beans and baking paper. Return the pastry case to the oven and bake for a further 10 mins or until golden (if using puff pastry and the base has become puffy, top with the paper and weights once out of the oven to help flatten the pastry base).

    4. Step 4

      Reduce oven to 160°C. Scatter the vegetables, tomato, salmon or meat and herbs over the pastry base. Beat the eggs and dairy-free milk in a large jug. Season. Slowly pour into the case. Place in the oven and bake for 40-45 mins or until just set in the middle. Set aside for 10 mins to cool before removing from the tin. Cut into slices and serve with lemon or lime wedges.