Gluten-Free Leek Mushroom Quiche Recipe

If you’ve been hunting for a delicious breakfast or brunch idea that’s both satisfying and safe for gluten-free eaters, you’re going to love this Gluten-Free Leek Mushroom Quiche Recipe. It’s packed with earthy mushrooms, tender leeks, and spinach, all wrapped up in a flaky gluten-free crust. Plus, it’s dairy-free, which means it’s kind to those with dairy sensitivities too. Whether you’re serving friends or just craving some cozy comfort food, this quiche is a fan-freaking-tastic choice you’ll want to make over and over.

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Ingredients You’ll Need

This Gluten-Free Leek Mushroom Quiche Recipe works beautifully because of fresh veggies paired with a creamy egg custard and a flaky crust. When shopping, choose firm cremini mushrooms and big, fresh leeks for the best flavor punch.

• Gluten-free pie crust: You can make your own or grab a 9-inch store-bought one; just ensure it’s sturdy for par-baking.
• Dairy-free butter: I love using Miyoko’s for its creamy texture and rich flavor that mimics traditional butter.
• Leeks: It’s key to wash them well because those layers can hide grit—no one likes a crunchy surprise!
• Cremini mushrooms: Also called baby bella, these give a meaty texture and earthy taste without overpowering other ingredients.
• Fresh thyme: This herb brings out the best in mushrooms and leeks with its subtle, aromatic notes.
• Sea salt and black pepper: Dividing the seasoning between veggies and custard layers helps build balanced flavor.
• Fresh baby spinach: Adds vibrant color and extra nutrition, wilting perfectly into the warm veggies.
• Eggs: The base of any quiche; I always opt for pasture-raised – you can taste the difference in richness.
• Unsweetened dairy-free milk: Use a thicker plant milk like Forager Cashew Milk or make your own for a smooth custard.
• Dairy-free shredded cheese (optional): If you’re craving a little melty top, this is a fun extra to include.

Variations

One of the things I love most about this Gluten-Free Leek Mushroom Quiche Recipe is how easy it is to tweak to your taste or dietary needs. Feel free to swap out veggies or add herbs that you adore to make it your own.

• Use different mushrooms: I’ve tried shiitake or button mushrooms, and they all bring different but delicious flavors.
• Add fresh herbs: Parsley, chives, or tarragon can give a fresh twist; I often sprinkle some on top just before serving.
• Make it vegan: I experimented with chickpea flour and tofu-based custards to create a similar texture for plant-based diets.
• Seasonal veggies: Swap spinach with kale or add diced bell peppers for color and crunch when in season.

How to Make Gluten-Free Leek Mushroom Quiche Recipe

Step 1: Par-Bake Your Gluten-Free Crust

First things first, preheat your oven to 375°F (190°C). Whether you make your gluten-free pie crust yourself or use a store-bought one, it needs a good 20 minutes of par-baking to get that perfect crisp base. I always place the pie pan on a baking sheet to catch any drips later, especially helpful with quiches because they can leak a bit when baking. This step is essential to prevent a soggy crust—trust me, I learned this the hard way!

Step 2: Sauté the Leeks, Mushrooms, and Spinach

While the crust’s in the oven, melt your dairy-free butter over medium heat in a big skillet. Toss in the sliced leeks, mushrooms, fresh thyme, and half of your salt and pepper. Cook them low and slow—about 8-10 minutes—until those leeks soften, mushrooms release all their delicious moisture, and their liquid evaporates. This is key to avoid a watery quiche filling. Then stir in the spinach until just wilted. Set the veggies aside and get ready to whisk your eggs.

Step 3: Whisk Eggs and Milk for the Custard

In a medium bowl, whisk together the eggs, the remaining dairy-free milk, and the rest of the salt and pepper. Whisk really well until it looks silky and smooth. I find that good whisking helps give the custard its lovely texture and prevents any eggy clumps. Remember, the ratio of eggs to milk here makes the quiche wonderfully creamy but still set.

Step 4: Assemble and Bake Your Quiche

Once your crust has par-baked and cooled slightly, spread the cooked veggie mix evenly over the bottom. Pour the egg custard over top, letting it fill every nook. If you’re including dairy-free cheese, sprinkle it evenly on top. Pop the quiche back in the oven at 350°F (176°C) and bake for 45 to 50 minutes. You’ll know it’s done when the center barely jiggles but feels set. Patience here pays off—it’s worth waiting for that perfect texture!

Step 5: Cool and Serve

Let the quiche cool for at least 20 minutes before slicing. This resting time lets everything set nicely and makes serving a breeze. I usually enjoy it warm, but it’s just as delicious cold the next day. It keeps well in the fridge up to 3 days, which is great for busy mornings or quick lunches.

How to Serve Gluten-Free Leek Mushroom Quiche Recipe

Garnishes

I like to garnish my slices with fresh chopped parsley or a sprinkle of green onion to brighten up the earthy flavors. A drizzle of good olive oil or a touch of hot sauce can add some excitement too. If you used dairy-free cheese, a little extra on top right after baking makes for a nice melty finish.

Side Dishes

This quiche pairs beautifully with a simple mixed greens salad dressed with lemon vinaigrette or a fresh fruit salad to add a touch of sweetness. On chillier days, I love serving it alongside roasted potatoes or a bowl of savory tomato soup to make a complete meal.

Creative Ways to Present

For a brunch gathering, I like to bake the quiche in individual-sized ramekins or mini tart pans—everyone gets their own personal portion! Wrapping slices in parchment paper and tying with twine makes a cute take-away, perfect for picnics or potlucks.

Make Ahead and Storage

Storing Leftovers

I keep leftover quiche covered tightly in the refrigerator, and it’s best eaten within 3 days. I find it actually tastes better the next day as the flavors settle. Just keep in mind, the crust may lose its crispness, but in my opinion, it’s still totally delicious.

Freezing

If you want to freeze, I recommend cutting the quiche into wedges, wrapping each piece tightly in plastic wrap and foil, then freezing in an airtight container. When thawed overnight in the fridge, it reheats well without losing too much texture. I’ve done this to prep breakfasts ahead and it works like a charm.

Reheating

Reheat leftovers in a 350°F oven for about 15-20 minutes until warmed through and crust slightly crisp. Microwave works in a pinch, but the oven method is my favorite for preserving texture. Just cover loosely with foil if you want to avoid over-browning.

FAQs

Final Thoughts

This Gluten-Free Leek Mushroom Quiche Recipe has become a staple in my kitchen because it hits all the right notes: comforting, flavorful, and adaptable. I love how easy it is to make, yet it impresses everyone who tries it. When I first made it, I was worried gluten-free crusts wouldn’t hold up, but with this method, I was happily proven wrong. Give it a go—you’ll enjoy every bite, and it might just become your new favorite too!

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