Gluten Free Dairy Free Crustless Quiche

Total time1 hr 15 min

Prep time20 min

Cook time45 min

Checking the ingredient list, there's nothing here that trips up a gluten free kitchen to begin with — no flour, no breadcrumbs, no crust to worry about. This one's built entirely on eggs and coconut milk whisked into a smooth, savory custard, poured over golden sautéed onions, wilted spinach, and roasted red peppers for a filling that's smoky and bright at the same time. The Dijon mustard and smoked paprika add just enough depth without stealing the spotlight from the vegetables, and baking it crustless means every bite is all creamy, tender egg and colorful filling. It puffs beautifully in the oven and slices clean once rested, making it a great make-ahead breakfast or brunch centerpiece. Scatter the fresh chives on top and you've got a naturally gluten free dish that doesn't feel like it's missing a thing.

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Ingredients

6 servings

For the filling

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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