+
Home Cooking 17

Non-Dairy Quiche Fail... Help for the Future?

NateHevens | Feb 20, 201804:48 PM

So here's the deal... I had a whole lot of mushrooms I needed to do something with, and decided to make a quiche. However, there are people in my house who are lactose intolerant, so we have almond milk, not regular milk, and I want them to be able to eat this.

So here's what went wrong...

First, I decided to attempt to make a crust using Bisquick and a recipe I found online (at Betty Crocker's website, no less). The dough looked like less of a pie crust and more of a flaky biscuit crust, but whatever. I also had to triple the recipe because the recipe I found made, like, a tiny ball of dough. Spreading it throughout the pie pan was a pain, but I managed to do it... messily. I did go for an initial bake at 350, but never thought to line it with parchment paper and use some kind of weight. Which means the dough started to puff. I took it out before it could start cooking, but I ended up being forced to pull the dough from the middle entirely and ring it all around the sides.

So anyways...

Next came the filling... I sauteed the mushrooms and onions so they gave up their water, and squeezed everything afterwards to get them as dry as possible. Then I mixed two cups of almond milk, 3 eggs, 1 cup daiya vegan cheese (again... lactose intolerant people eating this), salt, pepper, and the mushrooms and onion, poured them into the pie dish, and put them all in the oven at 350 for 35 minutes...

The outside was nice and cooked, but the inside was a liquid slosh. So I set another 10 minutes... then another 10 minutes... then another 15 minutes... then *another* 15 minutes... then *another* 10 minutes...

We used foil to try and stop burning, we'll peel off some of the top layer of the center to try and get the inside to cook, turned down the heat...

WTF is going on? Is it because I used almond milk which means there was no fat to help things solidify? Should I have used cornstarch? This attempt is edible but failed, but I could use pointers for my next attempt...

Including pointers for crust (is Bisquick just a bad base to use for crust, or was it my forgetting to use parchment paper and weights that screwed the crust up?)...

(What really pisses me off is that this is not my first quiche, and my last one was pitch perfect... except that I used a premade crust and that one was dairy because the lactose intolerant person wasn't eating it...)

Want to stay up to date with this post?
Log In or Sign Up to comment

Recommended From CH