Hi Shirley, you can try using dairy-free milk and a cheese alternative, but we’re unsure of the exact results. The quiche won’t be nearly as creamy. Note that our pie crust recipes also have dairy in them, too, so you’ll want to find a dairy-free recipe instead.

Hi Patty, this recipe yields one 9-inch quiche, and slices really depend on how large/small you make them. You could make 2 or use this filling to make some mini quiche instead.

Hi Heather, you can definitely make this and freeze it for your friend. To freeze the quiche, cool baked quiche completely, then cover tightly with a layer of plastic wrap followed by a layer of aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight or on the counter, then bake uncovered at 350°F (177°C) for 20–25 minutes.