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Parve
Easy
1 Hour, 45 Minutes
Diets 
Caramelizing the onions adds a natural sweetness to this quiche. The custardy texture and flavor mimic a dairy quiche. It’s so good, we even ate it cold!
1 (9-inch/23-centimeter) deep dish pie crust (if using your own pie crust, prebake for 10 minutes)
1/4 cup Gefen Olive Oil
4 medium/large onions (approximately 2 pounds/910 grams), quartered and sliced thinly
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
2–4 ounces (55–110 grams) fresh spinach, finely chopped
salt, to taste
pepper, to taste
nutmeg, to taste
13 and 1/2 ounces (400 milliliters) coconut milk (approximately 1 and 1/2 cups), refrigerated
3 eggs
salt, to taste (be generous)
pepper, to taste (be generous)
pinch nutmeg
chopped fresh chives (optional), for garnish
Heat oil in a large frying pan.
Add onions and sauté over medium-low flame for one hour, stirring occasionally. Add the garlic and sauté two to three more minutes, turning up the heat for the last minute.
Fifteen minutes before the end, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Remove the onions from the heat and add the spinach and seasoning. Mix together well. Pour into the pie crust.
Whisk coconut milk, eggs, and seasonings together and carefully pour over the onion layer. Garnish with chives if desired.
Bake for 40 to 45 minutes, or until done. Let sit for a few minutes to set before serving.
Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger
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Do you use the top creamy part or the whole can?
The whole can