Gluten-Free Leek and Mushroom Quiche Recipe

If you’ve ever felt stuck finding a delicious savory pie that’s both nourishing and safe for gluten-free diets, then you’re in for a treat with this Gluten-Free Leek and Mushroom Quiche Recipe. I absolutely love how this quiche turns out every time—creamy, flavorful, and hearty without a hint of gluten or dairy. It’s one of those recipes you can trust to impress guests or simply enjoy on a cozy weekend breakfast.

Ingredients You’ll Need

Gathering the right ingredients is half the fun with this Gluten-Free Leek and Mushroom Quiche Recipe. I love how simple pantry staples and fresh veggies come together perfectly. Just a quick tip—look for firm, fresh leeks and mushrooms to get that best taste and texture.

• Gluten-free pie crust: Either homemade or store-bought, just make sure it’s sturdy enough to hold the filling.
• Dairy-free butter: I use Miyoko’s because it adds that buttery richness without dairy.
• Leek: Look for large leeks and really rinse them thoroughly to get rid of any grit.
• Cremini mushrooms: Also called baby bellas; they offer a nice meaty texture and deepen the flavor.
• Fresh thyme: This herb elevates the whole dish; fresh is best if you can get it.
• Sea salt and black pepper: Divided so we can season the veggies and custard just right.
• Fresh baby spinach: Adds a lovely color and mild flavor to balance the mushrooms and leeks.
• Eggs: Go for organic, pasture-raised eggs for that rich taste and quality.
• Plain unsweetened dairy-free milk: I recommend thicker milks like cashew milk for creaminess.
• Optional shredded dairy-free cheese: If you want a little extra richness, this is your go-to.

Variations

I like to make this quiche my own depending on what’s in season or what I have in the fridge. You’ll find that swapping out or adding things here and there really keeps the recipe exciting.

• Add roasted red peppers: I once tried this for a delightful smoky touch, and my family couldn’t get enough.
• Use kale instead of spinach: Perfect if you prefer a bit more bite and extra nutrients.
• Incorporate fresh herbs like tarragon or chives: These add a fresh, garden-picked vibe.
• Make it vegan: Although this recipe uses eggs, you can substitute with chickpea flour batter—I’ve experimented, and it works beautifully!

How to Make Gluten-Free Leek and Mushroom Quiche Recipe

Step 1: Prepare and Par-Bake the Crust

Start by preheating your oven to 375°F (190°C) and setting out your 9-inch pie pan. Whether you’re using a homemade gluten-free crust or a store-bought one, the key here is to par-bake it for 20 minutes first. Par-baking keeps the crust from getting soggy once we add the juicy filling. I learned the hard way that skipping this step leads to a soggy bottom—so don’t skip it!

Step 2: Sauté the Leeks, Mushrooms, and Spinach

Lower the oven to 350°F (176°C) after the crust is par-baked, and place it on a baking sheet to catch any drips during baking. Now, heat the dairy-free butter in a large skillet over medium heat until melted. Add your cleaned and sliced leeks, mushrooms, fresh thyme, and half of your salt and pepper. Cook gently on medium-low for 8-10 minutes until everything is tender and all liquid has evaporated—this step concentrates the flavors wonderfully. Toss in the baby spinach last and cook just until wilted. One trick I use is to keep the heat low so the veggies soften without browning too fast.

Step 3: Whisk the Egg Mixture

In a medium bowl, whisk together the eggs, your dairy-free milk, and the remaining salt and pepper until fully blended. I find using a good whisk makes a difference here—no one likes a patchy custard with clumps! The mixture should be smooth and uniform.

Step 4: Assemble and Bake the Quiche

Spread the sautéed vegetables evenly across the bottom of your par-baked crust. Pour the egg mixture gently over the veggies, allowing it to settle between pieces. If you’re using dairy-free cheese, sprinkle it evenly on top now. Bake the quiche for 45-50 minutes, or until the center barely jiggles when you gently shake the pan—this indicates a perfectly set custard. If it looks like the edges brown too fast, tent with foil halfway through baking. My family goes crazy for this recipe when I follow these timing cues exactly!

Step 5: Cool and Serve

Let your quiche cool for at least 20 minutes before cutting in. This resting time lets flavors meld and the custard finish setting. Whether you serve warm straight from the oven or chilled from the fridge later, you’re in for a delicious outcome every time.

How to Serve Gluten-Free Leek and Mushroom Quiche Recipe

Garnishes

I typically top my slices with fresh chopped chives or a sprinkle of fresh thyme leaves. The herbs add a bright pop of color and fresh flavor that complements the earthiness of the mushrooms and leeks. Sometimes a light drizzle of truffle oil if I’m feeling fancy—it takes this quiche up a notch.

Side Dishes

This quiche pairs beautifully with a crisp green salad tossed in a lemon vinaigrette or a simple arugula salad with cherry tomatoes. For heartier meals, I like roasted sweet potatoes or a bowl of homemade vegetable soup alongside.

Creative Ways to Present

For brunch parties, I slice the quiche into smaller wedges and serve on a wooden board with an assortment of fresh herbs and edible flowers scattered around. It’s surprisingly elegant and always a conversation starter. You could also add mini quiche muffins using the same recipe for cute individual servings.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with plastic wrap or place them in an airtight container, storing in the refrigerator for up to 3 days. It reheats beautifully or is just as tasty cold, which is perfect for quick lunches.

Freezing

I have frozen slices wrapped individually in parchment and foil with great success. When it’s time to eat, thaw overnight in the fridge before gently reheating. The texture remains surprisingly good, making it a lifesaver for meal prep.

Reheating

To reheat, I pop slices in a preheated oven at 325°F (160°C) for 10-15 minutes, or until warmed through. Avoid microwaving if you want to keep the crust crisp and custard creamy.

FAQs

Final Thoughts

This Gluten-Free Leek and Mushroom Quiche Recipe has become one of my go-tos when I want something satisfying without gluten or dairy. The balance of creamy texture, fresh veggies, and tender crust always wins over everyone at my table. Give it a try—you’ll soon find it making regular appearances in your meal rotation, just like it does in mine!

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