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Apr 15, 2014 08:29 AM

Non-dairy quiche, can I use almond milk?

I am attempting to make a non-dairy quiche, will almond milk work? Have you tried another substitute for heavy cream or milk that works well?

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  1. Yup. Also coconut milk works well. I tend to use coconut milk with meat (ham, bacon) quiches and almond in the veggie ones, but that is totally arbitrary.

    12 Replies
    1. re: pinehurst

      Perfect, thanks. I love eggs and eat them regularly but for some reason have never made a quiche. I'm planning to change that for next week and make it Sunday to eat through the week.

      1. re: fldhkybnva

        I would happily eat quiche/frittata 3x a day and for snacks.

        Whatcha thinking about for ingredients?

        1. re: pinehurst

          Good question, I'm pondering bacon, mushrooms and spinach with Cheddar cheese. I actually make frittata once a week but have never tried it room temperature or even reheated.

          1. re: fldhkybnva

            Frittatae are best room temp IMO. I like a little potato, pasta or grain in mine, unless it is for low carvers.

            1. re: fldhkybnva

              OT, but why are you concerned about the milk if you're using cheese? Just trying to keep the overall amount of dairy in check?

              1. re: biondanonima

                I don't really buy milk and there are other aspects of milk I don't particularly like including the carb amount. I keep almond milk around so it'd be nice to use that instead.

                1. re: fldhkybnva

                  Gotcha. I don't buy milk either - way too many carbs, and I don't really like it as a drink anyway. I use heavy cream or half and half in quiche, since I always have one or the other in the house for coffee.

                  1. re: biondanonima

                    I've never actually had a glass of cow's milk. I think someone in the past was lactose intolerant so generations of my family grew up never buying it. I can't even really drink almond milk straight up because the idea is the same in my mind. Do heavy cream and half and half work pretty equally?

                    1. re: fldhkybnva

                      Yeah, in quiche they do. Heavy cream has a lot more fat, so it makes for a much richer quiche - I usually use less of it than I would half and half. Most quiche recipes call for half cream, half milk anyway, so half and half is an easy sub. It does have more carbs than heavy cream, though.

                      1. re: biondanonima

                        Thanks, I've been reading around and many suggest 1/2 cup "milk" per egg.

                        1. re: fldhkybnva

                          That sounds about right - it depends on the texture you prefer. If you like it eggier, you can use less milk/cream, thereby reducing the carbs - but if you go too far, it starts tasting more like frittata than quiche.

        2. re: pinehurst

          Would you mind giving a quick ratio of eggs to coconut milk/almond milk? Or just your general approach?

        3. I've never made quiche with almond milk but have made flan with both almond milk and also rice milk (two diff flans, I didn't put both milks into the same flan). I found that custards made with almond milk aren't as "solid" as those made with dairy milk. For ex, no matter how many eggs or yolks I used, the flan would collapse after a serving or spoonful was taken. Also, the flan I made in a large ring mold was very jiggly and didn't hold its shape. Those things said, it tasted fine, albeit with a thin mouthfeel. My guess is that a quiche with almond milk would be fine because the crust would hold the shape and all the other things in there (meat, cheese, veggies) would contribute heft.

          2 Replies
          1. re: Erika L

            almond milk lacks the protein chains of regular milk, so it can't set as solidly.

          2. I made this at christmas and impressed some serious anti-tofu dairy or non dairy milk needed.

            2 Replies
            1. re: Ttrockwood

              Wow that's impressive! I might try without the crust. I've really become a tofu convert in the past 2 months.

              1. re: fldhkybnva

                Assuming you buy the cage free organic etc... eggs the tofu version is also waaayy cheaper, even with organic non gmo tofu. Dunno if you can freeze the tofu version, i've kept mine in the fridge 5 days no problem (they're always gone by then!)

            2. Wow, thanks for the tips, the quiche was great!! I used almond milk and it worked like a charm.

              1. Doesn't non-dairy quiche amount to pizza? Can you use cheese at all? I'd look at some of the more creative pizza recipes for ideas.