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
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 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.
Step 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.
Step 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.
Step 4
Stir in 1/2 cup of the shredded coconut into the custard. Pour mixture into the pre-baked crust.
Step 5
Bake at 375°F for 30-35 minutes until center is just set but still slightly jiggly, and top is golden brown.
Step 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.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
