Vegetarian Dairy Free Crustless Quiche

Total time1 hr 15 min

Prep time20 min

Cook time45 min

Golden, sautéed onions and garlic mingle with wilted spinach and sweet roasted red peppers, forming a savory base that gets ladled into a pie dish before a smooth, smoked paprika-kissed egg custard is poured over the top. Baked until the edges puff and set while the center stays just barely jiggly, this quiche comes out of the oven with that classic golden, slightly crackled top you want from a good crustless bake. A touch of Dijon in the custard adds a subtle tang that plays beautifully against the sweetness of the peppers, and fresh chives scattered on top bring a bright, herby finish. Skipping the crust altogether means every bite is packed with silky egg and tender vegetables, no pastry required. It slices clean after a short rest, making it just as good warm from the oven as it is at room temperature for a make-ahead brunch. This one is a genuinely solid pick for a vegetarian table, built entirely from produce, eggs, and pantry seasonings.

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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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