Description

This delightful Gluten-Free Quiche with Leeks & Mushrooms is a dairy-free, savory pie perfect for breakfasts, brunches, or light dinners. With a crispy gluten-free crust filled with tender leeks, earthy mushrooms, fresh spinach, and a rich egg custard, it’s a nutritious and flavorful option that everyone can enjoy, including those with gluten or dairy sensitivities.

Ingredients

Scale

Crust

1 batch gluten-free pie crust (or one 9-inch/23 cm store-bought crust)

Filling

1/4 cup dairy-free butter (such as Miyoko’s)
1 large leek, cut in half, washed well, and sliced (yields about 3-4 cups loosely packed or 270-365 g)
2 cups sliced cremini mushrooms (baby bella, about 6 oz)
1 ½ teaspoons fresh thyme, stems removed
1 teaspoon sea salt, divided
1 teaspoon black pepper, divided
3 cups loosely packed fresh baby spinach
7 large eggs (organic, pasture-raised when possible)
2/3 cup plain unsweetened dairy-free milk (preferably a thicker milk like Forager Cashew Milk or homemade)

Optional for Serving

1/3 cup shredded dairy-free cheese (cheddar-style recommended)

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Instructions

Prepare the crust: Preheat your oven to 375°F (190°C). Place a standard 9-inch pie pan ready. If you’re making the gluten-free pie crust from scratch, prepare it now. Whether homemade or store-bought, the crust needs to be par-baked for 20 minutes to set before adding the filling.
Adjust oven and place crust: After the crust has par-baked, reduce the oven temperature to 350°F (176°C). Position the pie crust on a baking sheet to catch any overflow during the quiche’s final bake.
Cook the vegetables: In a large skillet, melt the dairy-free butter over medium heat. Add the sliced leeks, mushrooms, fresh thyme, and half of the salt and pepper (½ tsp each). Sauté on medium-low for about 8-10 minutes until leeks are softened, mushrooms tender, and all moisture has evaporated. Then add the baby spinach and cook until wilted. Remove from heat and set aside.
Prepare egg mixture: In a medium bowl, whisk together the eggs, dairy-free milk, and the remaining salt and pepper (½ tsp each) until fully combined and smooth.
Assemble the quiche: Spread the cooked vegetable mixture evenly over the par-baked pie crust. Pour the egg mixture evenly on top. If using, sprinkle the dairy-free shredded cheese uniformly over the surface.
Bake the quiche: Bake in the oven at 350°F (176°C) for 45-50 minutes, or until the center barely jiggles and the quiche is set.
Cool and serve: Allow the quiche to cool for 20 minutes before slicing. Serve warm or chilled. Refrigerate any leftovers for up to 3 days.

Notes

Nutrition information is an estimate and does not include the optional dairy-free cheese.
Par-baking the crust prevents it from becoming soggy after adding the moist filling.
Thicker dairy-free milk such as cashew or homemade nut milk works best to create a creamy custard.
Use fresh, organic eggs for the best flavor and nutritional quality.
You can customize this quiche by adding herbs or other favorite vegetables.

Nutrition

Serving Size: 1/8 of quiche
Calories: 220
Sugar: 2g
Sodium: 280mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 11g
Cholesterol: 180mg