Yummy is the best way I can start the explanation of this recipe. This recipe is the perfect way to start your day. It’s full of protein and good fats and still somehow manages to be light enough so you don’t feel like you overate. I’ve never been a fan of the crust on a quiche, even dating back to when I ate gluten. I’d always just scoop out the eggs and leave the crust. So, what’s easier for grain-free breakfast cooking than a crustless quiche?
This morning we had some of our very good friends over for breakfast. I always think way too hard about what I’m going to make for people. I want it to be healthy but I also want it to taste great and have a good table presentation. But I also feel that all that thinking is time well spent because I always have recipes going around in my brain, so why not put them together to make something for someone?
Earlier in the week quiche came into my mind. And quickly sun dried tomatoes also popped in there, but I am not a huge fan of sun dried tomatoes, so I wanted to go a different direction. It was also important to me that this recipe was dairy free. The cheese is feta (made from sheep’s milk) and the milk is canned coconut milk.
Did you know that the perfect ratio for a quiche is 1.5 parts liquid to 1 part eggs? I didn’t until wanting to perfect this recipe. Keep that in mind, if you use too many eggs then it will get hard and rubbery. Not a great consistency for a quiche.
You can make this in a pie plate or other round baking dish. I used my Pampered Chef round stoneware baking dish and it worked very well . And also, this recipe is ideal for making before hand. It takes a while to bake and set up (over an hour total) and let’s face it, we don’t always have all of that time in the morning. Make the night before, set and cool on the counter and then re-heatin the oven for 20 minutes. Just remember to put your cold quiche in a cold oven. If you put it into a hot oven it may break so heat it up slowly.
Ingredients
1 Tablespoon coconut oil
1 onion, diced finely
3 handfuls of fresh baby spinach (remember, it’s going to wilt down to almost nothing)
5 eggs
1 can of coconut milk
2 cups feta cheese (or a mixture of feta and goat’s cheese)
Directions
- Heat a medium sized skillet on medium with the coconut oil
- Add the diced onion and sautee for 5 minutes stirring occasionally
- Add the fresh spinach to the pan and stir to coat in the coconut oil. Put a cover on the skillet so the spinach wilts with the moisture coming in there from the steam. Let the cover stay on for 1-2 minutes. Check to see the progress of the spinach. It’s going to reduce very quickly.
- Once the spinach is all wilted, stir so that the onions and spinach are all combined and soak up all of the coconut oil. Remove from the heat
- In a large bowl, crack the eggs and add the coconut milk. Whip the eggs and coconut milk with an electric mixer. A hand whisk doesn’t whip the eggs enough with the milk and you don’t get as smooth of a product. You also want to whip some air into the mixture because the coconut milk is so dense
- Sprinkle 1/4 of the feta cheese in the bottom of your round baking dish. Add the spinach and onion mixture to the top of cheese in the dish. Make sure it’s evenly distributed
- Slowly pour the egg mixture into the pan being careful not to disrupt the cheese and spinach you carefully put on the bottom of the pan
- Top with the remaining cheese
- Bake for 45 minutes. It will still be a little spongy, you don’t want to totally cook it in oven because it will continue to cook while it sits. Let sit for 20 minutes (this step is very important)
- Serve and Enjoy!
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meg says
Lovely recipe! What temp do we bake it at?
Thanks
M
Dr. Meghan Birt says
Sorry it’s not listed. 350 degrees. Thanks for letting me know Meg!!