Dairy-Free Basic Quiche

Prepare the Pie Crust

1. Gather the ingredients.

2. Preheat the oven to 375 F. Grease a 10-inch pie plate well with dairy-free soy margarine.

3. On a lightly floured surface, roll out the pie dough to about 1/8-inch thickness.

4. Fit the dough into the pie plate.

5. Trim the excess dough, leaving just enough to form the crust.

6. Crimp the pie crust edges. Place the pie plate in the refrigerator, uncovered, for at least 15 minutes.

Make the Filling

1. In a medium-sized mixing bowl using an electric hand mixer, beat 1 of the eggs until pale yellow and frothy.

2. Add the flour and beat until well combined.

3. Add the remaining eggs.

4. Beat for about 3 minutes, or until the mixture has increased in volume by a third and is very light and frothy.

5. Gradually add the almond milk, nutritional yeast, and salt.

6. Beat for 2 minutes more after all has been added.

Bake the Quiche

1. Pour the egg mixture into the prepared crust. Bake for 10 minutes.

2. Turn down the oven temperature to 325 F and bake for 35 to 40 minutes more, or until the quiche is firm but slightly jiggly. Allow the quiche to cool on a wire cooling rack for 15 to 20 minutes or until set.