Hello, you beautiful quiche.
A quiche is endlessly appealing: versatile, flavorful, and elegant enough for guests. It’s also a great way to use leftovers, which makes me very happy. This recipe delivers all the familiar quiche comfort without cheese, milk, or a pastry crust—yet still offers satisfying texture and flavor.
Instead of a traditional crust, a layer of caramelized onions forms a savory base, giving the quiche structure and a rich, slightly sweet foundation. For the protein I used leftover beef brisket, but any cooked beef, steak, or ground meat will work. The idea is to keep this simple and flexible—use what you have on hand.
This version is Whole30-compliant and dairy-free, so it’s a lighter, guilt-free option that still tastes indulgent. It’s perfect for breakfast, brunch, or a portable meal that reheats well.
- 1 medium onion, thinly sliced
- 1/2 tablespoon olive oil
- 9 large eggs
- 1/2 cup almond milk
- 1 teaspoon ground mustard
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Pinch of black pepper
- 1 cup fresh spinach
- 1 cup chopped, fully cooked beef brisket or another meat of choice
- 1/8 cup sliced green onions (green part only)
- Preheat the oven to 400°F (200°C).
- In a cast-iron or ovenproof skillet, heat the olive oil and sauté the thinly sliced onion over medium heat until tender and nicely browned. This will act as the quiche “crust.”
- In a medium bowl, whisk together the eggs, almond milk, ground mustard, cayenne, salt, and black pepper until well combined. Set aside.
- Spread the caramelized onions evenly across the bottom of the skillet.
- Layer the fresh spinach evenly over the onions.
- Add the chopped cooked beef brisket (or other cooked meat), distributing it evenly.
- Sprinkle the sliced green onion over the top.
- Pour the whisked egg mixture over the layered ingredients in the skillet.
- Transfer the skillet to the preheated oven and bake for about 45 minutes, or until the top is browned and the center is set. Remove and let cool for 15 minutes to finish setting.
- Slice and serve warm or at room temperature. Enjoy!
If you make this quiche, I’d love to see it—tag me on Instagram if you share!