Dairy Free Crustless Quiche
This savory, vegetable-packed quiche proves you don't need a drop of cream or cheese to get that silky, custardy texture everyone loves. The secret is full-fat coconut milk, which whips into the egg base and bakes up into something remarkably rich and smooth — no dairy required, and no compromise on flavor. Caramelized onion, wilted spinach, roasted red peppers, and a hint of smoked paprika give every slice serious depth, while a touch of Dijon mustard ties the whole custard together. Skipping the crust keeps things simple and naturally gluten-free-friendly, and it means the filling is truly the star. The whole thing comes together in one skillet and one pie dish, making cleanup as easy as the prep. It serves six, so it's ideal for a weekend brunch spread or a make-ahead weeknight dinner that tastes just as good at room temperature. Finish with a scatter of fresh chives and you've got a dish that looks far more impressive than the effort it took.
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Learn more →Ingredients
6 servings
For the filling
- 1 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 3 cups baby spinach, roughly chopped
- ½ cup roasted red peppers, drained and roughly chopped
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
For the custard
- 6 large eggs
- ¾ cup full-fat coconut milk
- ½ tsp dijon mustard
- ¼ tsp smoked paprika
- ¼ tsp salt
For the dish
- 1 tsp olive oil, for the dish
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Brush a 9-inch pie dish with 1 tsp olive oil and set aside.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and golden at the edges, about 10–12 minutes.
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