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:
Classic
Creamy (without dairy!)
Veggie-filled
Satisfying
Easy to make
& SO delicious!
It’s perfect as part of a brunch spread, for feeding a crowd, for meal-prepped weekday breakfasts, or with a salad or roasted potatoes for a satisfying lunch or dinner.
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)
Ingredients
- 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)
Instructions
- 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.
Veronica says
wowwww so good! I did 1 cup gluten free flour and 1/2 cup regular all purpose organic flour for the crust. I used regular butter as well, dried thyme instead of fresh and 2 cups of rucola was enough. a success !!! thank you for this recipe
We’re so glad you enjoyed it, Veronica! Thank you for your kind words and lovely review! xo
Joan says
Will definitely make as we love all of the ingredients. Twelve slices from a 9 inch pie plate may be fine for a dessert, but our family would like a slightly larger slice for a dinner serving even with a side salad. Enjoy your recipes so much.
We’re so glad you enjoy our recipes, Joan! Thank you for your kind words and support! xo
Elle K says
Delicious! Made with a store bought crust and pre-baked it for the recommended 20 mins and it was perfect. Had it for dinner with a crisp green salad. Looking forward to the leftovers. Thanks for a great recipe!
Lovely! Thanks so much for sharing! xoxo
Gisela says
Delicous! Made it with whole wheat flour instead of gluten free, still turned lovely. Thanks for another win : )
Lovely! Thank you for sharing, Gisela! xo
Joan says
I made this as a crust less vegetarian version and it was awesome! I cut up the leftovers in cubes and pan fried them to make them golden and a little crisp and put them on top of a veggie and quinoa bowl the next night. It was so good and could be a menu item for a restaurant. SO good! Thank you for another killer recipe.
Ooo yum! Thanks so much for the great review, Joan!
Laura says
This is delicious. I did double the amount of thyme since we love it. My meat-loving, quiche-wary husband even said it’s worthy of serving to guests. Thank you for yet another winner.
Amazing! We’re so glad you both enjoyed it, Laura! Thank you for another lovely review! xo
Maureen says
Made this for Christmas breakfast and everyone loved it!! I did use a bought crust which made it super easy.
We’re so glad you enjoyed it, Maureen! Thanks so much for sharing! xo
Kerry says
My store-bought crust says that I do not need to pre-bake it for a quiche. Do you recommend I still pre-bake it? It is the Wholly Wholesome Whole Wheat organic pie shell.
Yes, we’d still pre-bake!
Rhea says
Pre-baking my gluten-free store bought crust caused it to burn. If I make it again, I definitely won’t be pre-baking the crust.
We’re so sorry the crust burned! Some crusts will take less time to par-bake than others.
Anne H. says
Par-baking the crust (store-bought) was a disaster for me—completely shrunk down and was quite brown after the 20 minutes. The filling poured all out because of the shrunken crust, so I couldn’t even pour all the egg mixture in. Hoping will still taste good, but sure isn’t pretty! Enjoyed the rest of the recipe—will try again but minimally par-bake or not at all.
Hi Anne, our gluten-free crust does need the 20 minutes to set which avoids a soggy crust in the end. Other store bought ones might need less time. We would suggest keeping an eye on it if par-baking!
PRM says
Have you/has anyone tried using Just Egg or some similar egg replacer for such a recipe?
I’d LOVE to be able to eat a quiche recipe again!
Hi, it might work, but we think it would be more dense. We’d recommend our tofu quiche!
Sara says
Looks incredible! Do you think a vegan substitute like Just Egg would work?
Hi Sara, possibly, but we think it would be more dense/less fluffy. We’d recommend checking out our Simple Tofu Quiche for the filling!
Gabrielle Yates says
Will this keep frozen?
Hi Gabrielle, we think it might get too moist when reheated after its frozen.
Dee says
I have made quiche before and did not use a crust. All meld together and are tasty with less calories. Love this recipe.
Sandra says
Same. Made with no crust haha. Loved it. Thank you