Dairy-Free Spinach Quiche

This Dairy-Free Spinach Quiche is a go-to for me when I need something simple but still impressive, whether it’s for a last-minute brunch or a casual weeknight dinner. No crust to roll out means fewer steps, less mess, and I can throw it together in no time. It’s all about whisking, mixing, and baking — perfect for those days when life is a bit of a whirlwind but you still want to put something delicious on the table. Plus, the flexibility of this quiche means you can change up the veggies or protein, and it still turns out amazing. You can make it your own with whatever you have on hand!

Preheat your oven to 375°F. If you’re like me, this is usually the time I’m frantically clearing off the counter and making space for the mixing bowls. Luckily, this quiche doesn’t require much – just a big bowl and a whisk.

Grease four 6.5-inch pie pans (or you can use a larger quiche dish, depending on what you have). I love these smaller individual pans because they make for perfectly portioned servings. Plus, I can easily freeze one or two for a busy weeknight dinner when I have zero time but still want to feed the family something homemade.

In a large mixing bowl, crack in those eggs. I always seem to end up with a shell or two in there, so if you’re a pro and don’t, I envy you! Whisk the eggs until they’re lightly beaten. I use unsweetened almond milk here, but oat milk works just as well. Both are great options to keep things dairy-free while still giving that creamy texture we love in quiche.

Add the Bisquick Mix. I think this is where the magic happens. The Bisquick helps create a subtle “crust-like” texture without actually needing to fuss with a dough. Plus, I always have some in the pantry for easy bakes.

Toss in the dried minced onions for a bit of flavor. I like using dried onions because they’re easy, and there’s no chopping involved. On days when I’m feeling fancy (or have an extra 5 minutes), I might sauté some fresh onions instead, but trust me, the dried ones get the job done.

Stir in the spinach. Make sure you’ve drained the spinach really well. I press it between paper towels to get rid of as much moisture as possible. You don’t want a soggy quiche, after all! If you’re not a spinach fan, don’t worry, this recipe is super flexible. You can swap it for any veggie you love. Broccoli, bell peppers, or even mushrooms would be delicious.

Cube the Spam. Now, I know Spam gets mixed reactions. But hear me out — in this quiche, it totally works. It’s salty, savory, and pairs perfectly with the spinach and vegan cheese. If Spam’s not your thing, you could easily swap it for cooked sausage, ham, or even leave it out altogether for a vegetarian version.

Add the vegan shredded cheese. I love using dairy-free cheese because my son can enjoy it without any worries. There are so many great options out there now, so pick your favorite! If you’ve been on the dairy-free journey for a while, you know some melt better than others, so choose one you know melts nicely.

Mix everything together until it’s well-combined. At this point, the mixture will seem a bit loose, but don’t worry. Once it bakes, it’ll set perfectly.

Divide the mixture evenly between the pie pans (or pour it all into your larger quiche dish). The smaller pans will give you about four generous portions, but you could also stretch it to six if you’re serving it alongside a salad or soup.

Baking the Quiche:

Pop the pans into the oven and bake for 35-45 minutes, or until the center is set and the top is a beautiful golden brown. I recommend checking on them at the 30-minute mark. If you give the quiche a little jiggle and the middle still looks runny, it needs more time. But if it’s just slightly wobbly, pull it out and let it cool. It will firm up as it sits. I can’t tell you how many times I’ve impatiently cut into a quiche too soon, only to have a slightly runny middle. Patience is key!

One of the best things about this recipe is how it puffs up beautifully in the oven. The eggs, Bisquick, and almond milk create a fluffy, light texture, which pairs perfectly with the richness of the Spam and the savoriness of the spinach and onions.

Serving Suggestions: This quiche is so versatile! For brunch, I love serving it with a fresh green salad on the side. A simple arugula or mixed greens salad with a lemon vinaigrette cuts through the richness of the quiche and brightens the whole meal. If I’m serving it for dinner, pairing it with a bowl of homemade soup is the way to go. Tomato soup is a classic, but a hearty vegetable or lentil soup works just as well. I find that a slice of warm, crusty bread never hurts either.

And don’t even get me started on leftovers. This quiche reheats like a dream! I love warming it up for a quick lunch the next day. Sometimes I’ll even eat it cold — quiche seems to have that magical ability to be delicious at any temperature. You can also freeze the individual quiches and reheat them in the oven when you need a fuss-free meal.

Variations: One of the reasons I adore this recipe is because it’s endlessly customizable. Here are a few of my favorite variations:

Swap the Spam: If Spam’s not your thing (I get it, it’s not for everyone), you can swap it for cooked sausage, ham, or even diced chicken. Sometimes I’ll use leftover rotisserie chicken if I have it on hand. You can also make this vegetarian by skipping the meat altogether and adding extra veggies instead.

Mix up the veggies: Don’t feel tied to spinach if that’s not your favorite. Broccoli, bell peppers, zucchini, or mushrooms all make great substitutes. If you’re adding fresh veggies, I recommend sautéing them a bit first to soften them up and remove any excess moisture.

Try different cheeses: While I typically use a vegan shredded cheese, you can experiment with whatever dairy-free cheese you love. If you’re not dairy-free, feel free to use regular cheese. Cheddar, Swiss, or even feta would be amazing in this quiche.

Why I Love This Recipe: I’m always looking for meals that are quick to make but don’t compromise on flavor. As a busy mom, I need recipes that come together with minimal effort but still feel homemade. This Dairy-Free Spinach Quiche checks all those boxes. There’s no crust to roll out, no complicated steps — just mix, pour, and bake. And since it’s so easy to customize, it’s perfect for those days when I’m cleaning out the fridge and need to use up some odds and ends.

Plus, this quiche is one of those rare dishes that everyone in my family will eat without complaint. My teenage boys, who can be picky (especially when it comes to anything green), devour this. The Spam and cheese help sell it, I think! And my husband? He’s just happy it’s homemade and not takeout (again).

Final Thoughts: Whether you’re serving this quiche for a weekend brunch with friends, a light dinner with family, or prepping meals for the week ahead, you really can’t go wrong. It’s one of those reliable recipes that works every single time. I love knowing that I can throw this together without much thought, yet still end up with something that feels special.

So, the next time you’re short on time but want to make something that’s hearty, flavorful, and totally dairy-free, give this Dairy-Free Spinach Quiche a try! You won’t regret it.