Gluten-Free Quiche with Leeks & Mushrooms (Dairy-Free)

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Pie pan filled with a gluten-free dairy-free quiche with a couple slices removed

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!

Dairy-free milk, dairy-free butter, leek, spinach, dairy-free cheese, pie crust, salt, mushrooms, eggs, thyme, and black pepper

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!

Sautéing mushrooms and leeks in a skillet

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.

Pouring an egg mixture over sautéed leeks, spinach, and mushrooms

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!

Sprinkling shredded dairy-free cheese over a quiche

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.

Overhead shot of a freshly baked gluten-free quiche with mushrooms, leeks, and spinach

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

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!

Using a fork to slice into a piece of our gluten-free dairy-free quiche recipe

Gluten-Free Quiche with Leeks & Mushrooms (Dairy-Free)

Easy homemade quiche with a flaky, gluten-free pie crust and savory leek and mushroom filling. Dairy-free and just 9 ingredients!
Author Minimalist Baker
Print
Using a fork to cut into a slice of gluten-free dairy-free quiche
5 from 3 votes
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 12 (Slices)
Course Breakfast, Brunch, Entree
Cuisine Dairy-Free, French-Inspired, Gluten-Free
Freezer Friendly No
Does it keep? 3 Days

Ingredients

  • 1 batch gluten-free pie crust (or a 9-inch 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.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 12 servings)

Serving: 1 slice Calories: 237 Carbohydrates: 22.7 g Protein: 5.8 g Fat: 13.8 g Saturated Fat: 9.1 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 1.3 g Trans Fat: 0 g Cholesterol: 108 mg Sodium: 359 mg Potassium: 216 mg Fiber: 13.8 g Sugar: 2.9 g Vitamin A: 104 IU Vitamin C: 6.2 mg Calcium: 48 mg Iron: 1.6 mg

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  1. 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.

  2. 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.

  3. 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.

    • 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.

    • 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.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        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!

  4. 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!

  5. 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.