Gluten-Free Leek and Mushroom Quiche Recipe

Ingredients

• 1 batch gluten-free pie crust (or a 9-inch or 23 cm store-bought crust)
• 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 1/2 tsp fresh thyme, stems removed
• 1 tsp sea salt, divided
• 1 tsp black pepper, divided
• 3 cups loosely packed fresh baby spinach
• 7 large eggs (organic, pasture-raised when possible)
• 2/3 cup plain unsweetened dairy-free milk (preferably thicker milks like cashew milk)
• 1/3 cup shredded dairy-free cheese (cheddar-style recommended)

Instructions

1. 1

   Preheat and par-bake crust: Preheat your oven to 375°F (190°C). Prepare a 9-inch pie pan and if using homemade crust, prepare it now. Par-bake the gluten-free crust for 20 minutes to ensure it is sturdy enough to hold the filling without becoming soggy.

2. 2

   Adjust oven temperature: After par-baking, reduce the oven temperature to 350°F (176°C). Place the crust on a baking sheet to catch any spills during the final baking step.

3. 3

   Sauté vegetables: Melt the dairy-free butter in a large skillet over medium heat. Add the sliced leeks, mushrooms, thyme, and half of the salt and pepper (½ tsp each). Cook on medium-low for 8-10 minutes until the leeks soften and mushrooms become tender with their moisture evaporated. Add the fresh baby spinach and cook just until wilted, then remove the skillet from the heat.

4. 4

   Prepare custard: In a medium bowl, whisk together the eggs, dairy-free milk, and the remaining salt and pepper (½ tsp each) until fully combined and smooth.

5. 5

   Assemble quiche: Spread the sautéed vegetables evenly over the par-baked crust. Pour the egg custard mixture over the vegetables to cover them. Optionally, sprinkle the shredded dairy-free cheese evenly on top to add flavor and a slight richness.

6. 6

   Bake the quiche: Bake in the oven at 350°F (176°C) for 45-50 minutes until the quiche center barely jiggles and the custard is fully set.

7. 7

   Cool and serve: Allow the quiche to cool for 20 minutes before slicing. It can be enjoyed warm or cold. Store any leftovers in an airtight container in the refrigerator for up to 3 days.