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
Scale
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.