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?
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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