Is there a Lactose free substitute

I'd use a thick nut milk or oat milk product, one designed for use in coffee, but without any sweeteners or flavors, of course. I'd probably reduce the quantity to 1 1/4 cup or perhaps less.

I'd also use frozen spinach that I'd thawed and then squeezed really hard in my hands to release as much liquid as possible. Spinach is full of water. I realize that it won't be quite the same as using fresh (probably not as pretty), but I'd be less worried about it being too watery. I'd also add an extra egg for richness.

Let us know how it turns out, please! ;o)