Description

This delicious Gluten-Free Leek and Mushroom Quiche is a savory, dairy-free, and gluten-free recipe featuring tender leeks, earthy cremini mushrooms, fresh spinach, and a creamy egg custard baked in a crisp gluten-free pie crust. Perfect as a comforting brunch, lunch, or dinner option, it is both nutritious and satisfying while catering to gluten and dairy sensitivities.

Ingredients

Scale

Crust

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

Vegetable 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

Custard

7 large eggs (organic, pasture-raised when possible)
2/3 cup plain unsweetened dairy-free milk (preferably thicker milks like cashew milk)

Topping

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

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Instructions

Preheat and par-bake crust: Preheat the oven to 375°F (190°C). Prepare a 9-inch pie pan and either make your gluten-free crust or use a store-bought one. Par-bake the crust for 20 minutes to create a sturdy, crisp base that prevents sogginess.
Adjust oven temperature: After par-baking, reduce the oven temperature to 350°F (176°C). Place the par-baked crust on a baking sheet to catch any spills during the baking of the quiche.
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 (½ tsp each). Cook over medium-low heat for 8-10 minutes until the leeks are soft, mushrooms tender, and moisture evaporates. Stir in the baby spinach and cook until wilted. Remove from heat.
Prepare egg mixture: In a medium bowl, whisk together the 7 large eggs, dairy-free milk, and the remaining salt and pepper (½ tsp each) until fully combined and smooth.
Assemble quiche: Spread the sautéed vegetable mixture evenly over the par-baked pie crust. Pour the egg mixture over the vegetables, ensuring it covers them fully. If desired, sprinkle the shredded dairy-free cheese evenly on top.
Bake quiche: Place the quiche in the oven preheated to 350°F (176°C) and bake for 45-50 minutes. The quiche is done when the center barely jiggles and the custard is set and firm.
Cool and serve: Allow the quiche to cool for 20 minutes before slicing to let the custard set completely. Serve warm or cold as desired.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

Nutrition information is a rough estimate calculated without the optional cheese.
Use a thicker dairy-free milk such as cashew milk for a creamier custard texture.
Par-baking the crust is essential to prevent sogginess and ensure a crisp base.
This quiche is suitable for gluten-free and dairy-free diets.
Store leftovers properly in an airtight container refrigerated for up to 3 days.