From the kitchen
Savory Spinach Quiche Custard
Almond milk and silken tofu whipped together to create a delicate, dairy-free quiche filling that still sets firm.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 1 cup Unsweetened Almond Milk
- 12 oz Silken Tofu
- 3 tbsp Cornstarch
- 1/4 cup Nutritional Yeast
- 1/2 tsp Turmeric (for color)
- 1 tsp Salt
- 2 cups Fresh Spinach, wilted and squeezed dry
- 1 unbaked 9-inch Pie Crust
Method
- Preheat oven to 375°F (190°C).
- Blend the almond milk, silken tofu, cornstarch, nutritional yeast, turmeric, and salt until completely smooth.
- Squeeze the spinach completely dry in a clean kitchen towel to wring out every drop of moisture before folding it into the custard.
- Pour into the pie crust and bake for 40 to 45 minutes, until set with just a slight jiggle in the center.
- Cool at least 15 minutes before slicing — it continues to firm up as it rests.
Kitchen note
The cornstarch is doing real structural work here, not just thickening for texture — almond milk alone has nowhere near enough body to set a custard, and skipping it will leave you with a quiche that never firms up.
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