I’m so excited to share this Gluten-Free Leek and Mushroom Quiche Recipe with you because it’s one of those dishes that feels comforting and a little fancy all at once. Whether you’re hosting brunch, looking for a tasty lunch, or just want a wholesome dinner, this quiche ticks all the boxes. Plus, it’s gluten-free and dairy-free, which makes it perfect if you or your guests have dietary restrictions.

What I love best is how the earthy mushrooms and mild, slightly sweet leeks come together with fresh spinach and herbs to create a flavorful filling without any heavy cream or gluten lurking in the crust. You’ll appreciate how approachable the recipe is and how beautifully it holds up for leftovers, making your life easier. Trust me, once you try this Gluten-Free Leek and Mushroom Quiche Recipe, it’ll be a staple in your rotation!

Ingredients You’ll Need

These ingredients complement each other like a dream, offering a balance of flavor and texture without fuss. I recommend grabbing a good quality gluten-free pie crust—homemade or store-bought—and focusing on fresh veggies for the best taste.

Gluten-free pie crust: You can make your own or buy a pre-made one, but par-baking it is key to avoiding sogginess.
Dairy-free butter: I love using Miyoko’s for that rich, buttery flavor that holds up well when sautéing veggies.
Leek: Cut and wash well to remove grit; the soft onion flavor is essential here.
Cremini mushrooms: Also known as baby bellas, they add a nice earthy depth and great texture.
Fresh thyme: Nothing beats fresh herbs for brightness; they really elevate the filling.
Sea salt and black pepper: Divided to season the veggies and custard just right.
Fresh baby spinach: It wilts quickly and adds color and nutrients without overpowering flavor.
Eggs: The backbone of your quiche’s custard; organic, pasture-raised are my go-to for rich yolks.
Dairy-free milk: Choose a thicker option like cashew milk for creamy texture.
Dairy-free shredded cheese: Optional but recommended—cheddar-style adds a lovely melty finish.

Variations

I totally encourage you to make this Gluten-Free Leek and Mushroom Quiche Recipe your own. I’ve played around with different add-ins and swaps depending on what’s in season or my mood, and it always turns out great.

Switch up the greens: One time, I swapped spinach for kale for a bit more bite; it worked wonderfully.
Add some protein: For an extra filling meal, I’ve added cooked crumbled sausage or smoked tofu into the sauté mix.
Seasonal herbs: Rosemary in the fall or basil in summer offer a fresh twist if you can’t find thyme.
Make it vegan: With a chickpea flour batter instead of eggs, though it’s a different texture but still delicious.
Use different mushrooms: Try shiitake or oyster for another layer of umami flavor.

How to Make Gluten-Free Leek and Mushroom Quiche Recipe

Step 1: Par-Bake Your Gluten-Free Crust

Start by preheating your oven to 375°F (190°C). If you’re making your own gluten-free crust, now’s the time to roll it out into a 9-inch pie pan. The key here is to par-bake the crust for about 20 minutes. This little trick saves you from a soggy bottom since the filling is pretty moist. After par-baking, lower the oven temperature to 350°F (176°C) and place that crust on a baking sheet—this catches any drips and makes cleanup easier.

Step 2: Sauté the Leeks, Mushrooms, and Spinach

While the crust bakes, melt your dairy-free butter in a large skillet over medium heat. Add the sliced leeks, mushrooms, fresh thyme, and half the salt and pepper. Cook these gently—think medium-low—for about 8 to 10 minutes, stirring occasionally until the leeks soften and mushrooms release their moisture and get nice and tender. Then toss in your fresh spinach and wilt it down just until it’s soft. This layered flavor combo really makes the quiche stand out.

Step 3: Whisk the Custard

In a medium bowl, whisk together the eggs, dairy-free milk, and the remaining salt and pepper. Make sure it’s well mixed so your custard sets evenly. I always crack my eggs into a separate bowl first just to avoid any of those surprise shells sneaking in.

Step 4: Assemble Your Quiche

Spread the sautéed veggies evenly on your par-baked crust, then gently pour the egg mixture over the top. If dairy-free cheese is your jam, sprinkle it evenly over the surface. It adds just the right touch of creaminess and melty goodness.

Step 5: Bake Until Set

Bake the quiche at 350°F (176°C) for 45 to 50 minutes. Look for a slightly jiggly center that’s mostly set—that’s your perfect doneness marker. Overbaking can make it rubbery, so keep an eye on it towards the end. Once out of the oven, let it rest for at least 20 minutes; this allows the custard to fully set and makes slicing cleaner and easier.

How to Serve Gluten-Free Leek and Mushroom Quiche Recipe

A white pie dish with a raw pie dough crust evenly pressed inside and around the edges with a slightly crimped border sits in the center on a white marbled surface. Around the dish are bowls and ingredients arranged neatly: at the top left, a white bowl filled with light and dark brown sliced mushrooms; next to it, a white bowl heaped with soft white cheese chunks; to the top right, a small white bowl filled with coarse salt and sprigs of green thyme nearby. On the left, thin round slices of light green onion rings are spread out. At the bottom left, fresh dark green spinach leaves are in a small white bowl, next to a white bowl holding mixed black and white peppercorns. On the bottom right, five brown eggs are placed loosely together. Everything rests on a clean white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with some fresh chopped parsley or chives sprinkled on top. The freshness cuts through the richness and adds a lovely color pop. Sometimes, a drizzle of good-quality olive oil or a squeeze of lemon juice brightens it up beautifully right before serving.

Side Dishes

This quiche pairs so well with a crisp green salad dressed in a tangy vinaigrette—something like arugula with lemon and walnuts works wonders. For brunch, I love serving it alongside fresh fruit or roasted potatoes to make the meal extra satisfying.

Creative Ways to Present

For special gatherings, I’ve made mini quiches in muffin tins using the same filling, which are fun and portion-friendly. Also, cutting the quiche into neat wedges and arranging them on a wooden board with colorful veggies and herb sprigs makes for a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge—they keep well for about 3 days. When I make this quiche, I usually plan it for a couple of meals because I love having a quick, nutritious option ready to go.

Freezing

I’ve frozen portions of this quiche successfully by wrapping individual slices tightly in plastic wrap and then placing them in a freezer-safe bag. When I need a fast meal later, I just thaw overnight in the fridge and reheat.

Reheating

To reheat, I pop slices in a 350°F oven for about 15 minutes or until warmed through. Microwave works in a pinch, but the oven keeps that lovely crust texture and the filling from getting rubbery.

FAQs

Can I make the Gluten-Free Leek and Mushroom Quiche Recipe ahead of time?

Absolutely! You can prepare the quiche a day in advance and refrigerate it before baking. Just add 5-10 extra minutes to the baking time if baking straight from chilled. Making it ahead helps the flavors meld beautifully.
What if I can’t find dairy-free butter?

If you don’t have dairy-free butter, you can use olive oil or coconut oil to sauté the veggies. The flavor will differ slightly, but it still works well in this recipe.
Is this Gluten-Free Leek and Mushroom Quiche Recipe suitable for vegans?

Not as written—it contains eggs. However, you can experiment with chickpea flour-based batters or tofu quiches to mimic the texture if you want a vegan alternative.
How do I prevent the crust from getting soggy?

Par-baking the gluten-free crust before adding the filling is essential to keep it crisp. Also, baking the quiche on a sheet catches any spills and prevents moisture buildup.
Can I use frozen spinach in this recipe?

Fresh spinach is best because it wilts nicely without adding too much extra moisture. If you use frozen, be sure to thaw and squeeze out all excess water to avoid a soggy quiche.

Final Thoughts

This Gluten-Free Leek and Mushroom Quiche Recipe holds a special place in my kitchen because it’s as nourishing as it is delicious. It’s that effortless recipe I turn to when I want to impress guests without complicated steps or ingredients. I hope you enjoy making it as much as I do—there’s something truly satisfying about savoring a slice of quiche that’s wholesome, flavorful, and comforting. Give it a try, and soon it might become your go-to for any meal of the day!