Paleo Dairy Free Crustless Quiche

Total time1 hr 15 min

Prep time20 min

Cook time45 min

This savory crustless quiche layers golden sautéed onions, wilted spinach, and roasted red peppers into a pie dish before a smooth custard of eggs and coconut milk gets poured over the top. Smoked paprika and a touch of Dijon mustard give the custard a subtle depth, while garlic and a good pinch of salt and pepper season the vegetable base perfectly. As it bakes, the edges puff and set while the center stays just barely jiggly, then firms up beautifully during a short rest — no crust to fuss over, just clean slices with vibrant color throughout. A scatter of fresh chives on top adds a bright, herby finish right before serving. Whether you eat it warm from the oven or at room temperature the next day, this one is an easy, satisfying dish to keep on hand for a Paleo breakfast, brunch, or light dinner.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!