Making quiche may be a problem if you're dairy intolerant or you don't have milk in the house. But you don't have to live without quiche just because milk is off the menu. Many liquids can take the place of milk in a classic quiche recipe, with minimal change in flavor and texture.
Soy, almond and rice milk are some of the standard nondairy "milks" you could use as a substitute for cow's milk in a quiche. Use the same quantity of the alternative milk for cow's milk in the recipe. Use unsweetened and unflavored versions of these nondairy milks. Many contain sugar or vanilla flavoring that would not work well with a quiche recipe.
Decadent quiche recipes call for cream, not milk. Cream isn't for the dairy intolerant, but it is a substitute if it's all you have in the refrigerator. Use the same amount of cream as you would milk or use half cream and half whole-milk yogurt. A cream-based quiche will be richer and denser than a milk-based version.
Coconut milk from a can, not the carton, makes for a creamy quiche. Avoid the light versions, which will make your custard too watery. The coconut milk may lend a slight coconut flavor to your finished dish.
Vegans can enjoy quiche too, with a few adjustments. Instead of milk, use a small amount of unsweetened almond or soy milk. You need only about one-third of the liquid you use in traditional quiche recipes because the tofu, which takes the place of eggs, forms the custard. For a rich, vegan quiche, try using coconut milk creamer -- unsweetened of course -- as a substitute for cream.
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