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- 1/2 cup mayo (I prefer Dukes, but you can generally only get that in the South)
- 2 Tbsp flour (certainly this will work for gluten-free flour–I was making it just for me, not hubby)
- 3 beaten eggs
- ½ cup almond milk
- Mix ingredients until blended.
- This is your base dairy free quiche to which you can add pretty well whatever you like, but for traditional quiche lorraine you need to add:
- 1 lb thinly sliced Black Forest ham
- 6-8 oz shredded mozzarella or cheddar Daiya
- 2 tsp freeze dried chives or 1/8 cup fresh scallions
View Full Recipe at Pots and Plots
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