Gluten-Free Leek and Mushroom Quiche Recipe
This gluten-free leek and mushroom quiche is a savory, dairy-free delight perfect for brunch or a light dinner. Featuring sautéed leeks, cremini mushrooms, fresh spinach, and a creamy custard made from eggs and dairy-free milk, this quiche combines rich flavors and a crisp gluten-free crust. Ideal for those following gluten-free and dairy-free diets, it offers a hearty yet wholesome meal option that can be served warm or cold.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Crust
- 1 batch gluten-free pie crust (or a 9-inch or 23 cm store-bought crust)
Filling
- 1/4 cup dairy-free butter (we recommend Miyoko’s)
- 1 large leek, cut in half, washed well, and sliced (approximately 3–4 cups loosely packed or 270–365 g)
- 2 cups sliced cremini mushrooms (baby bella, about 6 oz.)
- 1 ½ tsp fresh thyme, stems removed
- 1 tsp sea salt, divided
- 1 tsp 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 thicker milks like cashew milk)
- 1/3 cup shredded dairy-free cheese (cheddar-style recommended)
Instructions
- Preheat and par-bake crust: Preheat your oven to 375°F (190°C). Prepare a 9-inch pie pan and if using homemade crust, prepare it now. Par-bake the gluten-free crust for 20 minutes to ensure it is sturdy enough to hold the filling without becoming soggy.
- Adjust oven temperature: After par-baking, reduce the oven temperature to 350°F (176°C). Place the crust on a baking sheet to catch any spills during the final baking step.
- Sauté vegetables: Melt the dairy-free butter in a large skillet over medium heat. Add the sliced leeks, mushrooms, thyme, and half of the salt and pepper (½ tsp each). Cook on medium-low for 8-10 minutes until the leeks soften and mushrooms become tender with their moisture evaporated. Add the fresh baby spinach and cook just until wilted, then remove the skillet from the heat.
- Prepare custard: 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 quiche: Spread the sautéed vegetables evenly over the par-baked crust. Pour the egg custard mixture over the vegetables to cover them. Optionally, sprinkle the shredded dairy-free cheese evenly on top to add flavor and a slight richness.
- Bake the quiche: Bake in the oven at 350°F (176°C) for 45-50 minutes until the quiche center barely jiggles and the custard is fully set.
- Cool and serve: Allow the quiche to cool for 20 minutes before slicing. It can be enjoyed warm or cold. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Nutrition information provided is a rough estimate and excludes optional cheese.
- Use a thicker dairy-free milk like cashew milk to achieve a creamier custard texture.
- Par-baking the crust helps prevent sogginess and ensures a crisp, sturdy base.
- This quiche is suitable for gluten-free and dairy-free diets.
- Leftovers should be stored in an airtight container in the refrigerator and used within 3 days.
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