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These dairy free quiche are mini-sized and filled with leeks and sausage. So easy to make in a muffin tin and absolutely delicious, they’re perfect for a brunch or breakfast.
Pre-made crust, dairy free milk, and eggs are combined with leeks and sausage for a great meal prep breakfast, or a quiche without cheese that’s perfect for a brunch party or shower.
These little mini dairy free quiche are packed with flavor and perfect for serving with Cinnamon Scones or Cinnamon Oat Muffins.
Table of Contents
Dairy Free Mini Quiche
I love a good quiche recipe for spring, but normal sized quiche take a long time to bake and the crust is a little more difficult to deal with. With these dairy free quiche, I wanted to create mini bites that could be perfect for a grab and go breakfast or for a party.
I love my quiche florentine and salmon quiche recipes, but that takes almost an hour total to cook. With this recipe, there’s a little more work rolling out the dough, but the cook time is cut down to about 30 minutes total. You’ll love this dairy free quiche because it is:
- Easy and fast – Pre-made crust makes this quiche recipe easy and fast.
- Meal prep or parties – These mini quiche are the perfect size for parties (Easter, mother’s day, baby showers) or for meal prep.
- Freezable – Keep in the freezer for a meal-prepped breakfast.
- Dairy free – This oat milk quiche recipe is made without butter, cheese, or cow’s milk – although you can definitely add some if you’d like.
- Diet-friendly – This recipe fits a dairy free and gluten free diet, a migraine diet, and a Mediterranean migraine diet! It is also high protein.
Ingredients
- Eggs – Use whichever eggs are your favorite. I like Pete and Gerry’s or Vital Farms, but also use Costco organic eggs if I’m cooking a lot of these. Use soy-free eggs if sensitive to soy.
- Oat Milk – I recommend using a creamy oat milk, like Oatly. The ones with oil do have the best creaminess, which will work well for the quiche texture. However, you can use any oat milk you like. Rice or hemp milk could also be substituted, but this may change the flavor. I think coconut may be too strong for this recipe.
- Pie Crust – To make your life easier, this recipe uses a store-bought pie crust that hasn’t been formed. Wholly Wholesome makes a good one.
- Leeks – Trader Joe’s sells these trimmed in little packages. Green onion or chives can also be substituted.
- Sausage – Use the homemade one from my Dizzy Cook cookbook on page 53 or use fresh (not formed) sweet Italian chicken sausage from Central Market, Trader Joe’s, Sprouts, or Whole Foods. If you’re not following a migraine diet, use any type of sausage you like. It just needs to be pre-cooked.
How to Make a Dairy Free Quiche
Step 1: Wash the leeks
You want to start by washing the leeks very well. They tend to hide grit in between their layers. I like to just go ahead and chop them roughly, then put them in a bowl of cold water and let all that grit sink to the bottom. Use your fingers to scoop them out without stirring the water too much so they don’t get dirty again. Place them in a colander to rinse them again and pat dry.
Step 2: Prepare the dough
Meanwhile, unwrap the dough, which has been defrosted and is at room temperature. This will make it easier to unroll and work with. Mine still tends to break apart, so I’ll form it back into a ball and roll it with a rolling pin. You want to get it to about 1/4” thickness.
Use a drinking glass or cookie cutter that is about 3” wide to cut small circles into the dough. Place them in the bottom of a greased muffin tin, or a non-stick muffin tin. Once you have them cut out, form the dough back into a ball and roll out again. 1 pie crust should be enough for 12 muffin tin quiches.
Smash the dough up the sides of the muffin tin, as far as it can go without breaking or creating holes. It’s ok if it doesn’t reach the top. Pour the egg mixture into each dough cup.
Step 3: Make the quiche filling
Mix the eggs, milk, leeks, and pre-cooked sausage together in a bowl, adding the thyme, salt, and pepper. Whisk everything with a fork till combined.
Step 4: Bake the quiche
Bake at 375 degrees F for 25-30 minutes .
Allow the quiche to cool for about 5 minutes in the pan, then run a thin knife along the sides and gently lift them out of the muffin tin.
Tips and Tricks
- Room temperature dough – Allow the dough to be at room temperature for better rolling.
- Gluten free – You can make this gluten free by simply using a gluten free dough. I’ve also made these crustless and they are still very good.
- Thin dough – It’s important to press your dough into the muffin tin so it’s fairly thin. A thick dough will not cook through as well and you would be better off pre-baking it.
- Dark muffin tin – I find these bake best with a non-stick dark muffin tin.
- Sausage substitutes – If you can’t find a sausage that works
Serving Suggestions
These can be served as a quick breakfast, or they are perfect for parties. Here are a few side dish suggestions. The below suggestions are all dairy free as well.
- Butter lettuce salad
- Sparkling strawberry mocktail
- Pear mocktail
- Cinnamon scones
- Cinnamon overnight oats
- Coconut overnight oats
Storage Information
- Store in the fridge in an air tight container for up to 3 days.
- Freeze for up to 6 months. Use a ziplock freezer bag or freezer-safe container.
How to Reheat Quiche
Once these dairy free quiche are frozen, defrost or reheat directly in the oven. These will reheat in the microwave, but the texture and taste will best when put in the oven at 350 degrees F for about 10-15 minutes from fresh or about 20 minutes from frozen.
Frequently Asked Questions
Not with this recipe! The crust is thin enough to bake well in the pan. I always use a dark, non-stick muffin tin and have had success with it multiple times. You are always welcome to pre-bake it if you are nervous about it.
I would recommend sticking with another non-dairy milk like rice, hemp, flax milk, or nut milks (if tolerated). I find oat milk has the best flavor and texture, and bakes well.
Quiche can be extremely healthy! It’s a great way to get in some extra protein and I love grabbing these for a quick breakfast when baby is crying and I need something fast. Since this recipe doesn’t use a lot of dairy or additives, it’s a great option for a healthy breakfast.
Yes! Just make sure to pre-bake the crust. Add another 1/4 cup of milk to the filling and bake for about 40-45 minutes, or until set.
Dairy Free Breakfast Recipes
For more delicious allergy-friendly breakfast recipes like this dairy free quiche, check out these posts. And don’t miss my Salmon Quiche or Quiche Florentine.
Breakfast
Apple Oat Smoothie
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Dairy Free Quiche with Leeks and Sausage
Equipment
- 1 dark muffin tin
Ingredients
- 1/3 cup leeks, washed and chopped, or green onion, or chives
- 3/4 cup cooked sausage*, crumbled
- 4 large eggs
- 1/2 cup oat milk
- 1/4 teaspoon dried thyme leaves
- 1/2 teaspoon kosher salt and black pepper to taste (about 1/4 tsp)
- 1 pre-made 9" pie dough (flat, not in a large pie form) at room temperature
- oil for greasing the muffin tin
Instructions
- Preheat oven to 375 degrees F. Begin by washing your chopped leeks well, draining and drying. In a medium bowl, combine the leeks, cooked sausage, eggs, oat milk, thyme, salt, and pepper, whisking till well combined.
- Meanwhile form the pie dough and roll it out with a rolling pin to about 1/8-1/4" thickness. Use a 3 inch glass or cookie cutter to cut circles in the dough and put into a greased or non-stick muffin tin. You will probably have to do this in two steps, rolling out the remaining pie dough again to use the rest. Press along the sides of a greased muffin tin so the dough is thin (it does not need to reach the top). You should have enough for all 12 tins.
- Pour the egg filling into the quiche dough, evenly dispersing among the cups, and bake for 25-30 minutes until cooked through and set on top. Allow to cool in the muffin tin for 5 minutes and then slide a knife around the edges, carefully lifting the quiche out the pan. Serve warm and enjoy!
Notes
- I recommend using a dark nonstick muffin tin. If you don’t, it may require longer cooking time or pre-baking the crust.
- Other milks you can use – Hemp milk, rice milk, nut milks (if tolerated) or cow’s milk. I don’t recommend coconut as the flavor may be too strong.
- To make gluten free, use a gluten free crust like Wholly Wholesome.
- Sausage – I like to use my sausage recipe (pg53 of my Dizzy Cook cookbook) or pre-made fresh sweet Italian chicken sausage. These would be the kind that are uncooked with fresh ground meat, usually sold behind the meat counter.
- To make vegetarian, leave out the sausage. You can add 3/4 cup of other mixed vegetables like broccoli or peppers. I’d also add a few spices for flavor, like garlic powder or paprika.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This dairy free mini quiche was posted May 3, 2021 and updated March 2024 with new recipe ideas and suggestions.
Has anyone tried this with full-fat coconut milk rather than almond?
Hey Julia – It will change the flavor profile to be more coconut forward. If you like that, then I think it would work.
I made these yesterday to meal prep breakfast for the week. They are so delicious, I popped them in the microwave this morning and was blown away by how flavorful and delicious they are. I definitely Should have made a double batch and will plan to do so in the future to have some in the freezer!
I’d like to make these muffins, but would also like to include cheddar cheese in place of leeks & perhaps add a sprinkling of scallions. Can you recommend an amount for the cheese?
I would probably cut down on the sausage so maybe do 1/2 cup sausage and 1/4 cup of cheese.
I do not understand why you include recipes that use ingredients that are banned by the Migraine Diet. Sausage is not allowed. Bananas are not allowed in your banana muffins, etc. I think this is misleading to people who are trying to navigate a cure for their headaches. It was thanks to you that I discovered the dietary approach to migraine management, so I was looking forward to your cookbook for help. I am disappointed that you use ingredients that are on the banned list.
Hi Carol, if you took the time to read through the post you would see that I explain this in detail on where to buy migraine-friendly sausage or how to make your own. I also explain in the banana post that this is for people looking to reintroduce bananas as well as give substitutes for those in the elimination phase. Lots of people have requested reintroduction recipes. I’m sorry that taking the time to read through my free information is too difficult, and therefore disappointing.
Thank you for including a variety of, as you said very well, free…recipes with copious notes for modifications dependent on reader’s circumstance. Your site and group chat and cookbook have been a godsend for me in navigating the HYH diet. I know there are plenty of us fans who feel the same. Thank you!!
Thank you for noticing and reading them, Alison. 🙂
I made Alicia’s recipe for homemade sausage and it is wonderful. I have used it in many recipes and for breakfast sausage patties. I have also seen her mention many times that bananas are only for those who are able to have them, etc… Maybe you should read more thoroughly before criticizing Alicia. She has done a Wonderful job and saved me as well as countless other migraine sufferers from a life a dreary food!
I’d love to make this!
Could you please share the link (no pun intended :-P) to the sweet Italian sausage from Whole Foods?
I usually do their order pickup from their Amazon whole foods site, so that’d be helpful if I could order it from the site instead of going into the store. Thank you so much and thank you for continuing to share your amazing recipes!
Very tasty!! Everyone liked it!