Gluten-Free Leek and Mushroom Quiche Recipe

If you’ve ever thought quiche was off-limits because of gluten or dairy, I’ve got a treat for you: my Gluten-Free Leek and Mushroom Quiche Recipe! It’s cozy, flavorful, and completely satisfying without any gluten or dairy—perfect for brunch, a light dinner, or even meal prep for the week. The combination of tender leeks, earthy mushrooms, and fresh spinach wrapped up in a flaky gluten-free crust is just something special you’ll want to come back to again and again.

I love this recipe because it strikes the perfect balance between simplicity and goodness. You get that silky custard texture without any weird substitutes that mess with the flavor. Plus, par-baking the crust is the little trick that keeps everything crisp and delightful, so your quiche doesn’t come out soggy. Whether you’re new to gluten-free baking or a seasoned pro, this Gluten-Free Leek and Mushroom Quiche Recipe is a reliable, crowd-pleasing option I’m excited for you to try.

Ingredients You’ll Need

The magic of this quiche starts with simple, fresh ingredients that complement each other beautifully. All of these play well together, and choosing fresh veggies plus a creamy dairy-free milk makes for a custard filling that’s silky and flavorful. Here’s what you’ll want to have on hand:

• Gluten-free pie crust: You can make your own or buy a good quality store-bought one—just make sure it’s sturdy enough to hold the filling without breaking.
• Dairy-free butter: I recommend Miyoko’s because it melts beautifully and adds richness, but any dairy-free butter will work.
• Leek: The star veggie! Clean it well since leeks trap grit in their layers. I slice mine thin for even cooking.
• Cremini mushrooms: Also called baby bellas, they add earthiness and texture. Slice them fairly thin too.
• Fresh thyme: This herb adds a lovely woodsy note. Fresh is best, but dried works in a pinch (use less!).
• Sea salt and black pepper: You’ll split these between the veggies and custard for balanced seasoning.
• Baby spinach: Just toss it in at the end so it wilts gently and keeps a vibrant color.
• Eggs: Using large, organic, pasture-raised eggs really uplevels the flavor and texture.
• Plain unsweetened dairy-free milk: Cashew milk is my go-to because it’s creamy without overpowering the other flavors.
• Shredded dairy-free cheese (optional): I love a mild cheddar-style, but feel free to skip or swap as you like!

Variations

I always encourage you to make this quiche your own. Over the years, I’ve tweaked it to suit different tastes and dietary needs, and you’ll find it’s a fantastic base for creativity. Here’s how I like to switch things up depending on what’s in my fridge or who I’m cooking for:

• Swap mushrooms: Sometimes I use shiitakes or oyster mushrooms for a deeper umami flavor, especially in the fall.
• Add fresh herbs: Chopped parsley or basil can brighten the filling beautifully.
• Cheese options: If you’re not dairy-free, full-fat cheddar or Gruyère adds richness; or skip completely for a lighter quiche.
• Greens variations: Try kale or chard if spinach isn’t your favorite or you want a bit more bite.
• Go vegan: Use a flax or chia egg substitute along with your dairy-free milk for an eggless quiche version.

How to Make Gluten-Free Leek and Mushroom Quiche Recipe

Step 1: Prep your crust and veggies

First things first, preheat your oven to 375°F (190°C) and prepare your gluten-free pie crust. Whether homemade or store-bought, par-baking the crust is key here—it prevents sogginess later. Bake the crust for about 20 minutes until it’s just starting to brown but not fully cooked. Meanwhile, melt your dairy-free butter in a large skillet over medium heat, then add your sliced leeks, mushrooms, fresh thyme, and half of your salt and pepper. Cook low and slow for 8-10 minutes, stirring occasionally, until the veggies are soft and fragrant, and most moisture has evaporated. Toss in your spinach last to wilt it gently, then remove the skillet from heat.

Step 2: Whisk together the custard

In a medium bowl, whisk your eggs with the dairy-free milk, adding the rest of your salt and pepper. Whisk until the mixture looks uniform and slightly frothy—this helps the quiche set with a nice, tender texture. This step is quick but important for ensuring your quiche isn’t rubbery or uneven.

Step 3: Assemble and bake your quiche

Pour the sautéed vegetable mix into your par-baked crust, spreading it evenly over the bottom. Slowly pour your egg mixture on top, letting it fill all the nooks. If you’re adding dairy-free cheese, sprinkle it evenly across the surface now. Lower the oven temperature to 350°F (176°C), place your quiche on a baking sheet (to catch any drips), and bake for 45-50 minutes. You’ll know it’s done when the center barely jiggles but the custard is set. Resist the urge to open the oven too often—it’s the best way to avoid a sunken quiche!

How to Serve Gluten-Free Leek and Mushroom Quiche Recipe

Garnishes

I enjoy garnishing this quiche with a sprinkle of fresh chopped parsley or a few grinds of cracked black pepper right before serving. It adds a pop of color and a hint of freshness that’s lovely against the rich custard. Sometimes I drizzle a little high-quality olive oil or a dab of pesto if I want to add another flavor layer—totally optional but delicious!

Side Dishes

For sides, I like something light and crisp to contrast with the creamy quiche. A simple arugula salad with lemon vinaigrette works wonders, or roasted baby potatoes with herbs if you want something heartier. On brunch days, fresh fruit or a crisp green bean salad makes a colorful, refreshing accompaniment.

Creative Ways to Present

Once, I made mini versions of this quiche in muffin tins for a brunch party—everyone loved them as grab-and-go bites! You could also serve slices on individual plates with a drizzle of balsamic glaze and a side of pickled veggies for a fancier lunch. Wrapping leftovers in parchment paper and tying with twine makes a lovely picnic presentation too.

Make Ahead and Storage

Storing Leftovers

I usually store leftover slices in an airtight container in the fridge—this quiche keeps beautifully for up to 3 days. Make sure it’s completely cooled before sealing the container to avoid condensation, which can make the crust soggy. When I take it out for lunch the next day, it’s just as tasty as freshly made.

Freezing

Freezing works great too if you want to prep ahead or save leftovers for busy days. I cut the cooled quiche into wedges, wrap each slice tightly in plastic wrap and then foil, and freeze them individually. When I’m ready to eat, I thaw overnight in the fridge, which keeps the texture solid and flavorful.

Reheating

To reheat, I prefer popping slices into a 350°F (176°C) oven for about 10-15 minutes. This restores the crispness of the crust and warms the filling evenly without drying it out like a microwave can. If you’re in a rush, microwave on medium power for 1-2 minutes, but then try to finish it under the broiler for a minute for a bit more texture.

FAQs

Final Thoughts

This Gluten-Free Leek and Mushroom Quiche Recipe is one of those dishes I reach for when I want something comforting yet wholesome. It’s so rewarding to slice into a perfectly set quiche with a crisp crust and layers of tender veggies inside. I promise, once you try it, you’ll be hooked on how easy it is to make and how adaptable it is to your style. Give it a go—you might just find your new favorite go-to for gluten-free cooking!

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