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Green Quiche with Broccoli, Kale, and Spinach (Dairy-Free)

  • Author: carmeninthegarden


Celebrate the arrival of spring with this dairy-free quiche packed with nutritious greens. Featuring a nutty almond milk custard and five fresh eggs, this recipe is both delicious and nourishing. Perfect for brunch, lunch, or dinner, it’s a hearty and protein-packed meal that will keep you energized all day long. Enjoy the vibrant flavors of in-season broccoli, kale, and spinach in every bite, and make the most of the abundance of fresh produce that spring has to offer.


  • 1 pie crust (store-bought or homemade)
  • 5 eggs
  • 1/2 cup almond milk
  • 2 cups chopped kale
  • 1/2 cup chopped spinach
  • 1/2 cup chopped broccoli
  • 1/4 cup nutritional yeast
  • 1 tablespoon chopped fresh sage
  • 4 green onions, sliced (use only the whites)
  • Salt and pepper to taste
  • Herbs for garnish such as dill, parsley or chives


  1. Preheat your oven to 375°F (190°C).
  2. Prepare the pie crust by rolling it out and placing it in a well-greased 9-inch pie dish or tart tin. Trim the edges and set it aside.
  3. In a skillet over medium heat, sauté the kale, spinach, broccoli, and green onions until the vegetables are tender, about 5-7 minutes. Season with salt and pepper to taste.
  4. In a bowl, whisk together the eggs and almond milk. Stir in the nutritional yeast, sage, and additional salt and pepper.
  5. Pour the egg mixture over the sautéed vegetables in the pie crust.
  6. Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
  7. Remove the quiche from the oven and let it cool for a few minutes before slicing and serving. Serve with freshly chopped herbs.