Looking for basic quiche recipe that I can continually adapt different fillings, crust or no crust using unsweetened almond milk instead of cream. Does anyone know what ratio of eggs to almond milk would work best?
I've made quiche with rice milk and I use the same ratio of eggs to liquid that I do when I use cream. And it still tastes great!
Silken tofu makes a great filling for quiches - blend it first to get a creamy texture, maybe add a touch of almond milk to thin it out a bit.
Soy allergy in the family. Can't do that, but sounds good, maybe I can try that another time when I'm cooking for others.
Actually, Heidi has a great recipe on her site:
Wow, that's one of her earlier posts, cant believe there was a time where she only had 12 comments...now its hard to find her post with less than fifty comments