Brunch is saved! Gluten-free, dairy-free friends, how often do you wish you could join in on the Sunday quiche trend but find yourself eating the same old scramble? Your wish is our command!
A buttery, flaky gluten-free pie crust is packed with creamy leeks, savory mushrooms, and fluffy eggs. It’s satisfying, undetectably dairy-free, and made with just 9 ingredients. Let’s get brunching!
How to Make a Gluten-Free Dairy-Free Quiche
This simple, flavorful, veggie-packed quiche begins with par-baking your favorite crust. We used our gluten-free pie crust, which is flaky and neutral in flavor, but store-bought would work well, too!
Next, we sauté sliced leeks and mushrooms in vegan butter with thyme, salt, and pepper until tender with caramelized edges! The last veggie addition is baby spinach, which adds a pop of color and nutrition.
The veggies go into the par-baked crust along with an egg and dairy-free milk mixture seasoned simply with salt and pepper. The veggies bring most of the flavor!
An optional final topping of dairy-free cheese adds extra saltiness and richness. Then it’s into the oven one last time to develop a golden brown crust and allow the egg mixture to set.
We hope you LOVE this gluten-free quiche! It’s:
Creamy (without dairy!)
Easy to make
& SO delicious!
More Breakfast Recipes for a Crowd
- 1-Bowl Chocolate Chip Banana Baked Oatmeal
- Spring Frittata with Leeks, Asparagus, and Sweet Potato
- Simple Tofu Quiche
- Cheesy Broccoli Hashbrown Bake (Oil-Free)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Gluten-Free Quiche with Leeks & Mushrooms (Dairy-Free)
- 1 batch gluten-free pie crust (or a 9-inch or 23 cm store-bought crust)
- 1/4 cup dairy-free butter (we used Miyoko’s)
- 1 large leek, cut in half, washed well, and sliced (1 large leek yields ~3-4 cups loosely packed or 270-365 g)
- 2 cups sliced cremini mushrooms (also called baby bella // 6 oz. yields ~2 cups)
- 1 ½ tsp fresh thyme, stems removed
- 1 tsp each sea salt and 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 (we recommend a thicker milk, like Forager Cashew Milk or DIY)
FOR SERVING optional
- 1/3 cup shredded dairy-free cheese (we like cheddar-style shreds)
- CRUST: Preheat oven to 375 degrees F (190 C), and set out a standard-size (9-inch) pie pan. If making homemade pie crust, prepare it at this time. Note: With both homemade and store-bought crust, the crust needs to par-bake for 20 minutes before adding the vegetables and egg mixture.
- Once the crust has par-baked, lower your oven temperature to 350 degrees F (176 C) and place the crust on a baking sheet to catch any spillage that might happen when baking the quiche.
- To a large skillet, add vegan butter and heat on medium until it's completely melted. Next add the sliced leeks, sliced mushrooms, thyme, and 1/2 teaspoon each of salt and pepper (adjust if altering batch size). Cook on medium-low until the leeks are soft, the mushrooms are tender, and all of their liquid has evaporated from the pan, about 8-10 minutes. Once the leeks and mushrooms are cooked, add the spinach to the pan and wilt. Remove from the heat and set aside.
- To a medium mixing bowl, add eggs, dairy free milk, and the remaining 1/2 teaspoon each of salt and pepper (adjust if altering batch size). Whisk very well until fully incorporated.
- To your par-baked pie crust, add the cooked vegetables and spread evenly to fully cover the bottom of the crust. Next pour the egg mixture over the vegetables. If using the optional dairy-free cheese, top the quiche with an even layer of the shreds.
- Bake in the preheated oven for 45-50 minutes or until the center barely jiggles. When fully cooked, it will be well set.
- Let cool for 20 minutes before serving. Serve warm or cold from the refrigerator. Store leftovers in the refrigerator for up to 3 days.