Description
This Gluten-Free Leek and Mushroom Quiche is a delicious and savory pie perfect for brunch, lunch, or a light dinner. Featuring a flaky gluten-free crust filled with sautéed leeks, cremini mushrooms, fresh spinach, and a creamy dairy-free egg custard, it’s an excellent dairy-free and gluten-free option that doesn’t compromise on flavor or texture. The quiche is baked to golden perfection with a sprinkling of dairy-free cheese to add a subtle tangy finish.
Ingredients
Scale
Crust
- 1 batch gluten-free pie crust (or a 9-inch or 23 cm store-bought crust)
Vegetables & Herbs
- 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
- 3 cups loosely packed fresh baby spinach
Fats & Oils
- 1/4 cup dairy-free butter (we recommend Miyoko’s)
Egg & Dairy Alternatives
- 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)
Seasonings
- 1 tsp sea salt, divided
- 1 tsp black pepper, divided
Instructions
- Preheat and prepare crust: Preheat the oven to 375°F (190°C) and prepare a 9-inch pie pan. If using a homemade gluten-free crust, prepare it now.
- Par-bake the crust: Place the crust in the pie pan and par-bake it for 20 minutes to ensure a sturdy base that won’t become soggy with the filling.
- Adjust oven temperature: After par-baking, reduce the oven temperature to 350°F (176°C) and set the crust on a baking sheet to catch any spills during baking.
- Sauté vegetables: Melt the dairy-free butter in a large skillet over medium heat. Add the sliced leeks, cremini mushrooms, fresh thyme, and half of the salt and pepper (1/2 tsp each). Cook gently over medium-low heat for 8-10 minutes until the leeks are soft and mushrooms tender with moisture evaporated. Add the fresh spinach and cook until wilted, then remove the skillet from heat.
- Prepare egg mixture: In a medium bowl, whisk together the eggs, unsweetened dairy-free milk, and remaining half of the salt and pepper until fully combined and smooth.
- Assemble the quiche: Spread the sautéed vegetable mixture evenly over the par-baked crust. Pour the egg mixture carefully on top to cover the vegetables. Optionally, sprinkle the shredded dairy-free cheese evenly over the filling.
- Bake the quiche: Bake the assembled quiche at 350°F (176°C) for 45-50 minutes. The quiche is done when the center barely jiggles and the custard is set.
- Cool and serve: Let the quiche cool for 20 minutes before slicing to allow it to set further. Serve warm or cold. Store leftovers wrapped in the refrigerator for up to 3 days.
Notes
- Par-baking the crust is essential to prevent sogginess and maintain a firm base.
- Use pasture-raised or organic eggs if possible for better flavor and nutrition.
- Dairy-free butter and cheese options like Miyoko’s or other plant-based brands work best for keeping this recipe both dairy-free and flavorful.
- You may substitute other sturdy greens for spinach such as kale or Swiss chard, but adjust cooking time accordingly.
- This quiche is great served warm or cold, making it perfect for meal prep or entertaining.
- Store leftovers tightly covered in the refrigerator and consume within 3 days for best freshness and safety.
