ISO "dairy free" vegetarian quiche recipe.
Since I tend to gorge out on things like whipping cream and artisan cheeses, the thought of not being able to consume them is horrifying to me. However, I need to fix one for a friend who is lactose-intolerant who is also primarily vegetarian, though from time to time she will eat fish like tuna, salmon and shrimp.
I'd be most grateful for any ideas on how to make a quiche for her. Thanks!
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Mimiccreme is an excellent nut-based substitute for all dairy-free applications (sauces, ice creams, baking, etc.)
http://www.mimiccreme.com/unsweetened...
Unlike soy or almond milk, it has a denser, creamier texture and more directly usable as a cream substitute.
As for cheese alternatives, you can try Daiya, which is a dairy-free "cheese." It's far from perfect, but the closest I've found so far.
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re: ferret
If you have a vita-mix or high enough powered blender / food processor, you can also make a cashew-based "cream" by soaking raw cashews for a day (keep them in the fridge if it's really warm), changing the water a time or two. Then blend the raw cashews with (fresh) water to the desired texture. You can make a thicker or thinner cream, depending on the application, and you can add a little sugar and vanilla if you want to make a sweet cream.
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Emme
Apr 9, 2012 08:36 PM
i do a broccoli custard thing which is essentially a crustless quiche -- i use cooked broccoli chopped, cooked onion chopped, eggs, almond milk, salt, pepper, a dash of nutmeg, and Parmesan cheese if the eaters eat it. i just bake it in a 9x13, and it's always gobbled up.
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Tehama
Apr 9, 2012 04:01 PM
Y'all are so great. Thank you! My friend is not vegetarian, per se, but she defaults to vegetarian as she rarely eats meats or poultry, though she does eat seafood from time to time. She loves eggs, so I know a quiche will sit well if I can take out the dairy components from it. I kinda hate to serve her a plate full of eggs when everyone else is eating quiche, so I'd like her to not look/feel different. Oh, and she is a carbolic, so I'm not too worried about the crust. Thanks!
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re: Sherri
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re: hotoynoodle
Tehama
Apr 20, 2012 06:08 PM
hahaha - sorry about that! Yes, Hotoynoodle is correct about my made-up, misspelled word.
My carboholic BFF could exist on nothing but carbohydrates and still weigh about 99 pounds. How she does it is completely beyond me. And no, I am not jealous at all over this fact. Not at all.
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firecooked
Apr 9, 2012 08:54 AM
And for the crust you can use lard instead of butter, but I really like the spinach crust from the "the New Enchanted Broccoli Forest" cookbook by Mollie Katzen, which uses a bit olive oil as the fat.
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re: Muchlove
hotoynoodle
Apr 9, 2012 09:06 AM
lol, i noticed that. :) i don't eat grains, so just make it with no crust.
am assuming op's friend eats eggs though?
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re: hotoynoodle
Hopefully the OP will clarify the egg situation....
I am a vegetarian who doesn't eat eggs, and I was once served a "quiche" made with tofu that happened to be dairy free too. I can't say I really liked it, but then this just reflects my personal taste so it doesn't necessarily mean it's a bad thing.
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re: Muchlove
firecooked
Apr 11, 2012 10:56 AM
oops... I have a bad habit of putting bacon into vegetarian recipes.
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firecooked
Apr 9, 2012 08:49 AM
I use soy milk ... but MUST be the unsweetened variety (such as the dairy case Silk, Trader Joes, or WF 365 brand). A good, aged cheese is very low in lactose, you might check if a bit of lactose is OK or not. My family can eat cheese, yogurt, and ice cream but not milk on their cereal in the morning, so I always have soy milk around.
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coconut milk makes a nice quiche. It is also doable with silken tofu. Search for vegan quiches, they abound on the net.
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