Nickel Allergy Friendly Dairy Free Spinach Quiche
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Learn more →Ingredients
6 servings
For the crust
- 1 dairy free pie crust (9-inch), unbaked
For the filling
- 1 tbsp olive oil
- 2 shallots, thinly sliced
- 3 cloves garlic, minced
- 5 oz fresh baby spinach
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper
For the custard
- 4 large eggs
- 1 can (13.5 oz) full-fat coconut milk
- ½ tsp dijon mustard
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 tbsp nutritional yeast (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Press the unbaked dairy free pie crust into a 9-inch pie dish, crimping the edges. Line the crust with parchment paper, fill with pie weights or dried beans, and blind-bake for 12 minutes. Remove the weights and parchment and bake for another 5 minutes, until the bottom looks dry and just barely golden. Set aside.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the shallots and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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