An easy and versatile quiche, this coconut milk quiche is creamy and smooth. A delicious option for breakfast, brunch of even dinner. The option of adding in whatever veggies you want changes up this quiche. Definitely a good way to celebrate Pie Day!
Happy Pie Day!
I first made this quiche a number of years ago for a brunch I hosted, and it was the perfect thing to round out the meal. The custard is made with coconut milk and egg yolks, making for a smooth and creamy filling that's a little different from the usual quiche.
This recipe is also pretty easy to make substitutions for. You can use cream and milk if you don't want to use coconut milk. Or you can use all coconut milk if you want to go dairy free. I've used asparagus instead of mushrooms. You could probably use other veggies such peppers or spinach if you wanted.
This recipe is delicious, versatile and easy to adjust. It's definitely worth giving a chance and adding it into your rotation of regular breakfasts or even dinner!
Crust:
1 cup flour
1/3 cup shortening
1/8 teaspoon salt
cold water
Combine flour, shortening, and salt in a bowl. Using a hand mixer, mix until small pebbles form. Add 1/4 cup of cold water. Stir together with a fork. If it's dry or still crumbly, add more water, 1 tablespoon at a time until the dough comes together. Roll out dough and place in a pie plate.
Bake crust in quiche pan (pie dish) at 375 for 15 minutes, until a light golden brown. You may want to poke holes in it before baking so it doesn't bubble. Remove from oven and let cool.
Filling
1 can coconut milk + enough regular milk to make 2 cups (you could also just use 1 cup whole milk + 1 cup cream)
7-8 egg yolks (we used 7 and it was fine)
1/2 teaspoon salt
pinch of nutmeg
pepper to taste
olive oil
1 1/2 tablespoon fresh parsley (can use dried, just reduce)
1/3 cup freshly grated Parmesan
1 small white onion, diced
1 cup sliced mushrooms, or whatever vegetable you want.
Heat olive oil in a frying pan. Sauté the onions until softened. Spread onto cooled crust. Sprinkle the mushrooms on top of onions as 2 tablespoons of cheese.
Combine coconut milk, eggs, salt, pepper, nutmeg and parsley in a bowl. Pour over the veggies in the crust. Sprinkle remaining cheese over top and place a few saved slices of mushrooms on top as decoration.
Bake at 350 for about 30 minutes or until custard sets and doesn't jiggle when shaken. Cool for 10-15 minutes before serving.
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