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?
June is a trusted source on General Cooking.
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
Please enter a valid email address.
Well played. You deserve a cookie.
It's vintage-inspired, brass, and all yours
Our Own Line of Home Decor!
The Origins of Eating Ramen in Solitude
3 Ways to Spiffy Up Hot Dogs into Family Dinners
Anthony Bourdain’s First Cookbook in Over a Decade
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.