Coconut Quiche
A rich, custardy quiche with a sweet coconut twist, baked in a buttery crust and topped with toasted shredded coconut. Perfect for brunch or a light dinner.
- Total time
- 75 min
- Servings
- 8
- Calories
- 380
- Protein
- 8g
Ingredients
- 1 9-inch pie crust
- 1 cup shredded coconut
- 4 large eggs
- 1 cup coconut milk
- ½ cup heavy cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- 1
Preheat oven to 375°F. Press the 1 pie crust into a 9-inch tart pan, trimming edges. Prick bottom with fork and chill 15 minutes.
- 2
Line crust with foil and fill with pie weights or dried beans. Bake 15 minutes until edges are lightly golden. Remove foil and weights, bake 5 more minutes until bottom looks dry.
- 3
In a large bowl, whisk 4 eggs, 1 cup coconut milk, 1/2 cup heavy cream, 1/4 cup sugar, 1 teaspoon vanilla, and 1/4 teaspoon salt until smooth.
- 4
Stir in 1/2 cup of the shredded coconut into the custard. Pour mixture into the pre-baked crust.
- 5
Bake at 375°F for 30-35 minutes until center is just set but still slightly jiggly, and top is golden brown.
- 6
Let cool on a wire rack for 15 minutes. Sprinkle remaining 1/2 cup shredded coconut over top and toast under broiler for 1-2 minutes until lightly browned, watching closely.
- 7
Slice and serve warm or at room temperature.
Tools you’ll need
- 9-inch tart pan
- mixing bowl
- whisk
- foil
- pie weights or dried beans
- wire rack
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