Red Meat Allergy Friendly Dairy Free Crustless Quiche
Total time1 hr 15 min
Prep time20 min
Cook time45 min
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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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