One of my favorite dishes before I realized I was allergic to dairy was quiche. Now, it’s very difficult to find quiche recipes made without cream and cheese, since these are two of joys of eating a quiche, so I was excited to try out this Dairy Free (DF) recipe for Vegetable Quiche with Cornmeal Crust. Hmmm… what do I say about it? It was an extremely poorly written recipe for a very delicious dish. So, I’d recommend it, only if you keep these changes in mind:
The crust calls for 2 1/2 teaspoons of salt! Yuck! I don’t know why I didn’t trust my instincts on this one. As I was making it, I thought, “Huh, that seems like a lot of salt, but whatever.” Half a teaspoon or even just a pinch would do it. Then, the custard calls for a whole tablespoon of salt! I don’t know what is wrong with this cook’s taste buds (and blood pressure), but luckily I didn’t put that in. Just a dash will do it.
Also, the crust seemed very thick, so I wasn’t sure if it was supposed to be for two pies or not, but the filling definitely made enough for two.
The ingredient list never calls for rosemary, but then in the instructions it says to add it, so I just grabbed a couple sprigs from my garden, gave them a good chop and added them in to the veggie mix.
The veggie instructions are missing the step where you add the mushrooms to the onion pan. I would cook the onions a little and then add the mushrooms to the mix. It also says to chop them, but I would slice them.
I am not a huge fan of soy milk, so I was a little nervous, but the egg and vegetable flavors really came through and I didn’t mind it. I also couldn’t find soy milk powder, so I substituted 1/2 a cup of my son’s baby rice cereal and it worked great.
I found this recipe on About.com and there are more DF quiche recipes there that I plan on trying out. This recipe does make a lovely thick custard, so keep these warnings in mind and you can have a yummy DF quiche.
