Looking for a delicious and easy gluten-free recipe? This Leek and Mushroom Quiche is a perfect choice! Packed with savory flavors and simple ingredients, this quiche is versatile and perfect for any occasion.
Why You’ll Love This Recipe?
- Great flavors: The combination of leeks, mushrooms, and dairy-free cheese creates a rich and satisfying taste.
- Quick prep time: With just a few simple steps, you can have this quiche ready to bake in no time.
- Perfect for meal prep: Make a batch of this quiche ahead of time for a quick and easy meal throughout the week.
Ingredient Notes:
- Batch gluten-free pie crust (or a 9-inch store-bought crust)
- Dairy-free butter (we recommend Miyoko’s)
- Large leek, sliced
- Sliced cremini mushrooms
- Fresh thyme, sea salt, and black pepper
- Fresh baby spinach
- Eggs
- Plain unsweetened dairy-free milk
- Shredded dairy-free cheese (cheddar-style recommended)
Step-by-Step Instructions:
- Preheat your oven to 375°F and prepare a 9-inch pie pan. If using a homemade crust, par-bake it for 10 minutes to ensure a sturdy base.
- In a large skillet, melt dairy-free butter over medium heat. Add leeks, mushrooms, thyme, salt, and pepper. Cook until leeks are soft and mushrooms are tender.
- Add spinach to the skillet and wilt before removing from heat.
- In a medium bowl, whisk together eggs, dairy-free milk, salt, and pepper until fully combined.
- Spread the sautéed vegetables over the par-baked crust and pour the egg mixture on top. Add shredded dairy-free cheese if desired.
- Bake for 30-35 minutes until the center is set. Allow to cool before slicing and serving.
Helpful Tips:
- Use a thicker dairy-free milk for a creamier texture.
- Par-baking the crust prevents sogginess and ensures a crisp base.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- For extra flavor, add a sprinkle of nutritional yeast to the egg mixture.
- Experiment with different vegetables like bell peppers or asparagus for variety.
- For a lighter option, use egg whites instead of whole eggs.
Serving Suggestions:
This quiche pairs well with a simple side salad and a glass of white wine. It’s perfect for brunch or a light dinner.
Storage and Reheating Tips:
To store, place leftover quiche in an airtight container in the refrigerator. Reheat in the oven at 350°F for 10-15 minutes for best results.
Frequently Asked Questions:
- Can I use a different type of mushroom? Yes, feel free to substitute your favorite mushrooms in this recipe.
- Can I freeze this quiche? While it is best fresh, you can freeze slices of the quiche for up to 3 months.
- Can I use regular dairy products instead? Yes, you can use regular butter, milk, and cheese if you don’t require a dairy-free option.
Conclusion:
This Gluten-Free Leek and Mushroom Quiche is a delicious and versatile dish that is sure to impress. Give it a try and enjoy a flavorful and satisfying meal! Share your feedback and let us know how it turned out for you. Happy cooking!
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Gluten-Free Leek and Mushroom Quiche Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Main-course
- Method: Baking
- Diet: Gluten Free
Description
This gluten-free leek and mushroom quiche is a flavorful and satisfying dish perfect for breakfast, brunch, or a light dinner. The creamy custard filling with sautéed vegetables nestled in a flaky crust makes it a delightful treat for any meal.
Ingredients
Pie Crust:
- 1 batch gluten-free pie crust (or a 9-inch or 23 cm store-bought crust)
Filling:
- 1/4 cup dairy-free butter
- 1 large leek
- 2 cups sliced cremini mushrooms
- 1 ½ tsp fresh thyme
- 1 tsp sea salt, divided
- 1 tsp black pepper, divided
- 3 cups fresh baby spinach
- 7 large eggs
- 2/3 cup plain unsweetened dairy-free milk
- 1/3 cup shredded dairy-free cheese
Instructions
- Preheat oven and prepare the crust: Par-bake the gluten-free crust.
- Sauté the vegetables: Cook leeks, mushrooms, thyme, salt, and pepper until soft. Add spinach and wilt.
- Whisk the egg mixture: Combine eggs, dairy-free milk, salt, and pepper.
- Assemble and bake: Spread vegetables on crust, pour egg mixture, and bake until set.
- Cool and serve: Allow to cool before slicing and serving.
Notes
- Par-baking the crust prevents sogginess.
- Use thicker dairy-free milk for creamier texture.
- Store leftovers in the refrigerator for up to 3 days.