Dairy Free Breakfast Quiche with Coconut Milk and Mushrooms
There is something quietly satisfying about pulling a golden, puffed quiche out of the oven on a slow morning. This dairy free breakfast quiche with coconut milk and mushrooms delivers exactly that feeling, without any of the inflammatory ingredients that weigh down traditional versions. No crust, no cheese, no regular milk. Just clean, nourishing whole foods that happen to taste absolutely incredible together.
The secret to the creamy texture here is full-fat coconut milk. It binds with the eggs beautifully, creating a silky, custardy interior that rivals any cream-based quiche you have ever tried. Mushrooms bring a deep, savoury umami quality that makes every bite feel hearty and satisfying. We have used a combination of cremini and shiitake mushrooms because they offer different textures and a more complex flavour profile than using a single variety. Shiitake mushrooms also contain beta-glucans, a type of soluble fibre linked to immune support and steady blood sugar levels, which makes this quiche genuinely functional as well as delicious.
Skipping the pastry crust is one of the smartest moves you can make when building a healthier quiche. Traditional shortcrust pastry adds refined carbohydrates, excess saturated fat, and a significant calorie load without adding any meaningful nutrition. Going crustless means every single calorie in this dish is working hard for you. Six eggs provide a strong protein foundation, keeping you full and energised well past mid-morning. Fresh baby spinach wilts into the egg mixture and adds iron, folate, and vitamin K. A handful of spring onions and a generous measure of fresh thyme round out the aromatics without piling on sodium or calories. The result is a quiche that sits at around 195 calories per serving with over 13 grams of protein. That is a meaningful upgrade on any diner-style brunch option.
This recipe is also wonderfully practical. It slices cleanly once cooled, making it ideal for meal prep. You can bake it on a Sunday evening and have a grab-and-reheat breakfast ready for four busy mornings. It reheats gently in a low oven or in the microwave without losing its texture or flavour. Serve it warm with a simple green salad, sliced avocado, or a handful of cherry tomatoes for a rounded meal. It travels well in a lunchbox too, making it one of those rare recipes that genuinely earns its place in your weekly rotation.
Ingredients
- 6 large eggs (free-range where possible)
- 180 ml full-fat coconut milk (shake the can well before opening)
- 200 g cremini mushrooms (thinly sliced)
- 100 g shiitake mushrooms (stems removed, caps thinly sliced)
- 90 g baby spinach (roughly chopped)
- 4 spring onions (finely sliced, green and white parts)
- 2 cloves garlic (minced)
- 1 tbsp extra virgin olive oil
- 2 tsp fresh thyme leaves (or 3/4 tsp dried thyme)
- 1 tsp Dijon mustard (adds depth without dairy)
- 1 tsp smoked paprika
- 1 tsp fine sea salt
- 1 tsp black pepper (freshly ground)
- 1 tbsp nutritional yeast (optional, adds a subtle savoury depth)
Instructions
- 1
Preheat your oven to 180 degrees Celsius (160 fan, 350 F). Lightly grease a 9-inch round baking dish or pie dish with a little olive oil and set aside.
A ceramic or glass dish works best here as it distributes heat evenly and prevents the edges from overbrowning.
- 2
Place a medium non-stick skillet over medium heat and add the olive oil. Once warm, add the garlic and spring onions. Stir for about 60 seconds until fragrant.
- 3
Add the cremini and shiitake mushrooms to the pan. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms have released their moisture and started to turn golden at the edges.
Do not salt the mushrooms at this stage. Adding salt too early draws out moisture too quickly and can make them soggy rather than golden.
- 4
Add the baby spinach and thyme leaves to the pan. Stir gently for 1 to 2 minutes until the spinach has wilted down completely. Remove the pan from the heat and allow the mixture to cool for 5 minutes.
- 5
In a large mixing bowl, whisk together the eggs, coconut milk, Dijon mustard, smoked paprika, sea salt, black pepper, and nutritional yeast if using. Whisk vigorously for about 90 seconds until the mixture is smooth, pale, and slightly frothy.
The Dijon mustard helps emulsify the egg and coconut milk mixture, giving you a more uniform custard texture.
- 6
Spoon the cooled mushroom and spinach mixture evenly across the base of your prepared baking dish. Pour the egg and coconut milk mixture over the top, letting it settle in around the vegetables.
- 7
Transfer the dish to the preheated oven and bake for 35 to 40 minutes, until the quiche is set in the centre and the top is lightly golden. A gentle shake of the dish should produce no liquid wobble.
If the top is browning too quickly before the centre has set, loosely cover with foil for the final 10 minutes.
- 8
Remove the quiche from the oven and allow it to rest for at least 8 minutes before slicing. This resting time lets the custard firm up fully so each slice holds its shape cleanly.
Nutrition per serving
195kcal
Calories
13g
Protein
6g
Carbs
14g
Fat
2g
Fibre
2g
Sugar
290mg
Sodium
Pro Tips
- ✓
Use full-fat coconut milk rather than light coconut milk. The higher fat content is what creates that creamy, custardy texture. Light coconut milk can result in a watery quiche.
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Make sure your mushroom mixture has cooled before adding it to the egg base. Adding hot vegetables can begin cooking the eggs prematurely and affect the final texture.
- ✓
Freshly ground black pepper makes a noticeable difference in flavour here. Pre-ground pepper tends to taste flat by comparison.
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For extra golden colour on top, place the quiche under the grill for the final 2 minutes of cooking time, watching it closely.
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This quiche slices most cleanly when it has been allowed to cool completely, making it an excellent candidate for next-day meal prep.
Frequently Asked Questions
Variations
- •
Sun-Dried Tomato and Basil
Replace the shiitake mushrooms with 60 grams of roughly chopped sun-dried tomatoes packed in olive oil. Add a small handful of fresh basil leaves to the egg mixture and swap the thyme for dried oregano. The result is a Mediterranean-inspired version with a bright, tangy flavour.
- •
Turkey Bacon and Leek
Add 3 slices of cooked, chopped turkey bacon and replace the spring onions with one sliced leek sauteed until soft. This version has a smokier, more substantial flavour and a slightly higher protein content.
- •
Roasted Red Pepper and Kale
Swap the baby spinach for thinly sliced kale and add half a jar of drained, sliced roasted red peppers. The peppers add natural sweetness that balances the earthiness of the kale and mushrooms beautifully.
- •
Asparagus and Dill
Replace the spinach with 150 grams of asparagus cut into 2-centimetre pieces and blanched briefly. Use fresh dill instead of thyme for a lighter, spring-inspired flavour that pairs especially well with the coconut milk custard.
Substitutions
- •Full-fat coconut milk → Unsweetened oat milk or unsweetened almond milk (The quiche will be less creamy and may have a slightly less set custard, but will still taste good. Avoid sweetened plant milks as they will affect the flavour.)
- •Shiitake mushrooms → Portobello or oyster mushrooms (Both work well. Portobello mushrooms give a meatier texture while oyster mushrooms cook down more delicately.)
- •Baby spinach → Kale, Swiss chard, or rocket (Kale and Swiss chard both need a slightly longer wilt time in the pan. Rocket wilts very quickly and adds a peppery note.)
- •Fresh thyme → Dried thyme, fresh rosemary, or fresh tarragon (Use roughly one third of the quantity if substituting fresh for dried. Tarragon gives a more anise-like flavour that works nicely with mushrooms.)
- •Dijon mustard → Wholegrain mustard or a small pinch of dry mustard powder (Wholegrain mustard adds a similar depth with a slightly coarser texture. Either option works well.)
🧊 Storage
Store leftover quiche covered in the refrigerator for up to 4 days. Allow slices to cool fully before refrigerating. To reheat, place in a 160 degree Celsius oven for 10 minutes until warmed through, or microwave individual portions for 90 seconds. The quiche can also be frozen: wrap individual slices tightly in baking paper and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
📅 Make Ahead
This quiche is an excellent make-ahead breakfast. Bake the full quiche up to 2 days in advance, cool completely, and store covered in the refrigerator. You can also prepare the mushroom and spinach filling up to 24 hours ahead and keep it refrigerated, then whisk the egg mixture fresh on the day of baking for the best results.
