Dairy Free Quiche Lorraine

I love quiche.  Back when I was in college in my freshman dorm, my mom used to make one and freeze it.  It was something delicious and wonderful that would fit in the little freezer of our mini fridge that reheated well  in the microwave.  In the intervening years, I’ve made it many, many times–until I got struck with the dairy allergy.  Quiche without cheese is…sad.  Recently I finally got around to making a dairy free quiche with Daiya, and I’m delighted to report that it works beautifully.  I’ll have to try my quiche florentine next for a slightly healthier version.

Ingredients:

• 1 deep dish pie crust (store-bought or your own–be sure to check the ingredients for allergens)
• 1/2 cup mayo (I prefer Dukes, but you can generally only get that in the South)
• 2 Tbsp flour (certainly this will work for gluten-free flour–I was making it just for me, not hubby)
• 3 beaten eggs
• ½ cup almond milk

Mix ingredients until blended.

This is your base dairy free quiche to which you can add pretty well whatever you like, but for traditional quiche lorraine you need to add:

• 1 lb thinly sliced Black Forest ham
• 6-8 oz shredded mozzarella or cheddar Daiya
• 2 tsp freeze dried chives or 1/8 cup fresh scallions

Pour into pie crust.

Bake in deep dish pastry lined pie pan, 375 degrees for 50 minutes. Put a tent of aluminum foil while baking. Take off the tent for last 5 minutes. You may need to bake for additional ten minutes. Let stand before cutting.

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This steel magnolia is the poster child for successfully Doing All the Things, smart phone in one hand, sword in the other. Author of action-packed PR/UF for adults and teens. You can catch up with her at Pots and Plots, her blog, Twitter, Facebook, and Goodreads.