Gluten-Free Leek Mushroom Quiche (Printable Version)
Tender leeks and mushrooms in a creamy, gluten-free pie with a flaky crust. #glutenfree #quiche #brunch
# Ingredients:
→ Pie Crust
01 -
1 batch gluten-free pie crust or one 9-inch store-bought gluten-free crust
→ Filling
02 -
1/4 cup dairy-free butter
03 -
1 large leek, cleaned and thinly sliced
04 -
2 cups cremini mushrooms, sliced
05 -
1 1/2 teaspoons fresh thyme, finely chopped
06 -
1 teaspoon sea salt, divided
07 -
1 teaspoon black pepper, divided
08 -
3 cups baby spinach, fresh
09 -
7 large eggs
10 -
2/3 cup plain unsweetened dairy-free milk
11 -
1/3 cup shredded dairy-free cheese
# Steps:
01 -
Preheat oven to 375°F (190°C). Roll out the gluten-free pie crust and gently fit it into a 9-inch pie dish. Par-bake for 10 minutes to set. Remove from oven and let cool slightly.
02 -
Melt dairy-free butter over medium heat in a large skillet. Add sliced leeks, cremini mushrooms, thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Sauté for 6–8 minutes until vegetables are softened. Stir in the baby spinach and continue cooking until wilted.
03 -
In a mixing bowl, whisk together eggs, dairy-free milk, remaining 1/2 teaspoon sea salt, and remaining 1/2 teaspoon black pepper until fully blended.
04 -
Spread the sautéed vegetables evenly over the par-baked crust. Sprinkle shredded dairy-free cheese over the vegetables. Pour the egg mixture on top, ensuring even coverage. Place in the oven and bake for 35–40 minutes, or until the filling is set and lightly golden.
05 -
Remove quiche from the oven and allow to cool for at least 10 minutes before slicing and serving.
# Notes:
01 -
For best texture, thoroughly drain excess moisture from cooked vegetables before assembling the filling.