Dairy Free Breakfast Quiche with Coconut Milk and Rainbow Vegetables
There is something deeply satisfying about pulling a golden, puffed quiche out of the oven first thing in the morning. The smell alone is enough to get everyone out of bed. This dairy free breakfast quiche with coconut milk does exactly that, delivering a rich, velvety egg custard without a single drop of cream, butter or cheese. Full-fat coconut milk is the secret weapon here. It brings a subtle natural creaminess that holds the egg mixture together beautifully, creating that soft, almost silky texture you expect from a great quiche. Not rubbery. Not watery. Just right.
What makes this recipe genuinely healthier than a traditional quiche is a combination of smart swaps. First, the crust is made from a thin layer of thinly sliced sweet potato pressed into the base of the dish, giving you fibre, natural sweetness and a satisfying bite without refined flour or butter pastry. Second, the filling is loaded with colourful vegetables including baby spinach, red capsicum, spring onions and cherry tomatoes, all of which add vitamins, minerals and volume without piling on calories. The eggs provide excellent quality protein, and turkey bacon adds a savoury, smoky depth that feels indulgent without the saturated fat load of traditional pork bacon. Each slice comes in at around 210 calories with over 14 grams of protein, which is a genuinely impressive nutritional profile for a breakfast dish this satisfying.
The technique is straightforward, which is exactly how breakfast should be. You press the sweet potato slices into your pie dish to form a natural crust, pre-bake it briefly so it holds its shape, then scatter your vegetables and turkey bacon over the top before pouring in the coconut milk and egg mixture. A little nutritional yeast stirred into the egg custard adds a gentle savoury note and a hint of that cheesy flavour you might be missing. Ground turmeric gives the whole quiche a beautiful golden colour and brings anti-inflammatory benefits along for the ride. Season generously because good seasoning is what separates a forgettable quiche from one you make on repeat every single week.
This quiche is a brilliant meal prep option. You can bake it on a Sunday, slice it into portions and keep it in the fridge for up to four days. Reheat a slice in the oven or air fryer for a few minutes and breakfast is done before your coffee finishes brewing. It also works brilliantly for a late brunch with a simple green salad on the side, or even as a light lunch. The whole family tends to love it, including people who are not usually drawn to dairy free cooking, because the flavour and texture genuinely do not feel like anything is missing. That is the real test of a good dairy free recipe, and this one passes with ease.
Ingredients
- 2 medium sweet potatoes (peeled and sliced into 3mm rounds for the crust)
- 1 tablespoon olive oil (for brushing the sweet potato crust)
- 6 large free-range eggs
- 160 ml full-fat coconut milk (from a can, well shaken)
- 2 tablespoons nutritional yeast (adds a gentle savoury depth)
- 1 teaspoon ground turmeric
- 0.5 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon fine sea salt (plus extra to taste)
- 0.3 teaspoon black pepper (freshly ground)
- 4 slices turkey bacon (chopped into small pieces)
- 1 cup baby spinach (roughly chopped)
- 1 medium red capsicum (deseeded and finely diced)
- 4 stalks spring onions (thinly sliced, white and green parts)
- 100 grams cherry tomatoes (halved)
- 1 teaspoon olive oil (for sauteing the vegetables)
Instructions
- 1
Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit). Lightly grease a 23cm pie dish with olive oil. Arrange the sweet potato slices in an overlapping layer across the base and up the sides of the dish, pressing them firmly so they hold together. Brush the top of the sweet potato layer with the tablespoon of olive oil and season lightly with salt.
Overlap the sweet potato slices generously. If there are gaps, the egg mixture will seep through the base.
- 2
Place the dish in the oven and pre-bake the sweet potato crust for 15 minutes until it is just softened and beginning to colour at the edges. Remove from the oven and set aside while you prepare the filling.
Pre-baking the crust ensures it holds its shape and does not go soggy once the egg custard is added.
- 3
While the crust pre-bakes, heat one teaspoon of olive oil in a small frying pan over medium heat. Add the chopped turkey bacon and cook for 3 to 4 minutes until golden and slightly crisp. Add the diced red capsicum and spring onions, cooking for a further 2 minutes until softened. Remove the pan from the heat and stir through the baby spinach until it wilts in the residual heat.
Cooking the vegetables first removes excess moisture, which is key to avoiding a watery quiche.
- 4
In a large mixing bowl, crack in the eggs and pour in the coconut milk. Whisk together thoroughly until fully combined and slightly frothy. Add the nutritional yeast, ground turmeric, garlic powder, smoked paprika, salt and black pepper. Whisk again until everything is evenly incorporated and the mixture is a vibrant golden yellow colour.
Whisk the eggs and coconut milk for at least 60 seconds to get air into the custard. This helps create a lighter, fluffier texture.
- 5
Scatter the cooked turkey bacon and vegetable mixture evenly over the pre-baked sweet potato crust. Arrange the halved cherry tomatoes cut-side up across the top of the filling, pressing them in gently.
- 6
Carefully pour the egg and coconut milk custard over the vegetables, allowing it to settle and fill in around all the ingredients. Give the dish a gentle shake to distribute the custard evenly.
Pour slowly and from low down to avoid disturbing the vegetables you have arranged.
- 7
Place the quiche in the oven and bake for 28 to 32 minutes, until the centre is just set with only a very slight wobble and the top is golden. Do not over-bake as this is what leads to a rubbery texture. Remove from the oven and allow to rest for at least 10 minutes before slicing.
The quiche will continue to firm up as it cools. A slight wobble in the centre when you remove it from the oven is perfectly fine.
Nutrition per serving
210kcal
Calories
14g
Protein
16g
Carbs
11g
Fat
3g
Fibre
5g
Sugar
380mg
Sodium
Pro Tips
- ✓
Use full-fat coconut milk from a can rather than a carton. The higher fat content is what creates that creamy custard texture.
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Let the quiche rest for at least 10 minutes before cutting. Slicing too early causes it to fall apart and releases steam that makes the base soggy.
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If your sweet potato slices are very thick they will not soften properly during pre-baking. Aim for 3mm thickness, which is about the thickness of a coin.
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Nutritional yeast is worth seeking out at health food stores or larger supermarkets. It adds a subtle savoury, almost cheesy note without any dairy.
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Taste your egg custard before pouring it in. It should be well-seasoned at this stage as the vegetables will dilute the flavour slightly during baking.
Frequently Asked Questions
Variations
- •
Mediterranean Veggie Version
Replace the turkey bacon with halved kalamata olives and sun-dried tomatoes. Add a handful of chopped fresh basil and a teaspoon of dried oregano to the egg custard. The result is a bright, summery quiche with bold flavours.
- •
Mushroom and Thyme
Swap the capsicum and cherry tomatoes for 200 grams of sliced brown mushrooms sauteed with fresh thyme leaves. Mushrooms bring an earthy, deeply savoury flavour that pairs beautifully with the coconut milk custard.
- •
Broccoli and Chicken
Use 150 grams of cooked shredded chicken breast and one cup of finely chopped broccoli florets in place of the turkey bacon and capsicum. This version is higher in protein and excellent for those building muscle.
- •
Crustless Low Carb Version
Skip the sweet potato crust entirely for a lower carbohydrate option. Grease the dish generously, add the filling directly and bake as directed. This drops the carb count by around 8 grams per serving.
Substitutions
- •Turkey bacon → Chicken or turkey sausage (Remove from casings, crumble and cook in a dry pan until browned. Adds excellent protein and savoury flavour.)
- •Sweet potato crust → Thinly sliced zucchini (Layer zucchini slices instead for a lower-carb crust option. Pat them dry with paper towel first to remove excess moisture before pressing into the dish.)
- •Full-fat coconut milk → Unsweetened cashew cream (Blend half a cup of soaked raw cashews with half a cup of water until completely smooth. Use the same quantity as the coconut milk. Note this makes the recipe no longer nut free.)
- •Nutritional yeast → Extra seasoning (If you cannot find nutritional yeast, simply increase the smoked paprika and garlic powder by a quarter teaspoon each. The flavour will be slightly less complex but still delicious.)
- •Red capsicum → Roasted red peppers from a jar (Pat them dry thoroughly before adding to the quiche. They have a sweeter, softer texture but work very well.)
🧊 Storage
Store cooled quiche slices in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 170 degrees Celsius for 8 to 10 minutes, or in an air fryer for 5 minutes until warmed through. You can also freeze individual slices wrapped tightly in baking paper and placed in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
📅 Make Ahead
This quiche is an excellent make-ahead recipe. You can assemble the entire quiche, cover it tightly and refrigerate it unbaked for up to 12 hours before cooking. This is ideal for preparing the night before and baking fresh on the morning you plan to serve it. Alternatively, bake the quiche fully, cool completely, slice and store in the fridge for up to 4 days.
