A buttery, flaky crust comes together with cold cubed fat worked into flour, then gets blind-baked until the edges turn a pale gold and the bottom sets dry and matte — the perfect sturdy base for a rich custard filling. Softened shallots bring a mellow, savory sweetness, and the filling itself is a silky blend of eggs and full-fat coconut milk, seasoned with a touch of Dijon mustard, nutmeg, and black pepper for warmth and depth. As it bakes, the custard turns just barely wobbly in the center, setting into that classic quiche texture that slices clean once rested. It's an easy make-ahead brunch centerpiece, equally good warm from the oven or at room temperature the next day. With its golden crust and savory-sweet shallot filling, this one fits neatly into a vegetarian spread without missing a beat.
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In a large mixing bowl, whisk together the flour and salt. Add the cold cubed dairy free butter and use your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water one tablespoon at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or wet. Shape into a disk, wrap tightly, and refrigerate for 30 minutes.
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any overhang to about 1/2 inch, fold it under, and crimp the edge. Prick the bottom all over with a fork.
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