When it comes to the list of easy, throw-together meals, quiche is at the top of the list.
This recipe for Almond Milk Quiche is savory, well-seasoned, and easily customizable.
It features a flaky pie crust – store-bought but still worth the hype – and a rich, creamy, and cheesy filling that will keep you coming back for more.
Quiches are great for busy mornings as a filling breakfast but can also be served as an entree option for lunch or dinner alongside a bed of vibrant, crisp greens.
The versatility and simplicity of quiches also make them a great addition to any family get-together, such as bridal showers, baby showers, Easter dinner, and even potlucks.
Almond Milk Quiche Ingredients
So what makes a quiche great?
Although the ingredients are pretty straightforward, there are a few things that you can do to achieve an amazing buttery quiche.
For starters, use quality ingredients. Here are the ingredients for this particular recipe:
- 1 store bought pie crust, thawed
- 5 eggs
- 1 cup plain, unsweetened almond milk
- ¼ tsp salt
- 1 cup cheddar cheese, freshly grated
- 2 stalks green onion, chopped
One of the reasons why quiches are so popular is because you can use virtually anything that is in your fridge – think wilted spinach that you need to get rid of.
While this may work, you will also end up with a less-than-memorable quiche (similar to the spinach that you forgot to use up).
Instead, use quality fresh vegetables that are in season, and be sure to sauté them before adding them to the filling.
If using vegetables with a high water content, such as spinach, then squeeze as much water out before adding it to the filling so that your crust doesn’t get soggy.
The same applies to herbs; use fresh herbs whenever possible.
How to Make The Best Almond Milk Quiche
Another tip is to blind-bake your crust.
Blind baking is essentially the process of pre-baking your crust before adding a wet filling — think of it as a head start for your crust.
This process prevents the crust from getting soggy during the baking process, ensuring that the bottom gets properly cooked after the wet filling has been added.
Pro tip: You can also add a light layer of egg wash to the bottom of the dough before blind baking for an added layer of protection.
Bake your quiche at a low temperature.
While the final cooking time really depends on your oven and even the size of your baking dish, the rule of thumb is to bake your quiche low and slow.
This helps the eggs not to “scramble” but instead, gently simmer and develop a silky, melt-in-your-mouth texture.
Generally, you’ll want the quiche to be set around the edges and slightly jiggly in the middle. It will continue to cook while it cools down.
Substitutions & Alternatives
- Eggs - For a vegan take on this recipe, replace the eggs with a vegan egg substitute – JUST Eggs is a great option.
- Cheddar Cheese - You can use any cheese of your choice for this recipe, preferably one that you grate fresh off the block. Gouda is a beautiful variety that goes well with eggs.
- Filling - Again, the filling can be customized to your liking and preference. Try ham and gouda, crab and asparagus and even bacon and gruyere cheese. The possibilities are endless.
How to Store Almond Milk Quiche
Store the remainder of your almond milk quiche in an airtight container in the refrigerator where it will keep fresh for 3 days. You can also freeze it for up to 1 month.
To reheat from the fridge, place the quiche on a baking sheet lined with parchment paper or aluminum foil and bake at 350 degrees for 5-8 minutes. If reheating from frozen, then bake it for 10-15 minutes until heated through.
What to Serve with Almond Milk Quiche
Serve this beauty with a light, crisp salad, fresh fruit, or breakfast meat like bacon to complete your morning fuel lineup.