This Gluten-Free Quiche with spinach and leeks will be a delicious addition to your breakfast rotation. It’s healthy, simple, and yields plenty of leftovers for busy mornings.
Quiche is one of my favorite weekend breakfast dishes. I say “weekend” because I never have the time to pull a quiche together on weekdays. If I did, I’d make quiche for breakfast at least three times a week—and probably more, because my nibbling husband usually finishes off a quiche by the end of the afternoon. All that cheesy, pie-crusted deliciousness is simply irresistible to both of us.
A few years back, when I realized dairy and gluten were causing some unwanted symptoms, I started the search for a quiche recipe that I could enjoy in my lactose- and wheat-free future. Because, after all, what is life if you can’t have a weekend quiche? Luckily, I came across this tasty recipe.
This gluten-free and dairy-free quiche features spinach and leeks, and it will blow your taste buds away between the fragrant mix of greens and the gooey non-dairy cheese thrown in. It has a custard-like texture from the egg mixture and a flaky, gluten-free crust to complement. This is definitely a recipe you’ll be making on repeat!
Is This Gluten-Free Quiche Healthy?
Depending on your dietary needs, this gluten-free quiche is a healthy recipe to keep on hand. It’s packed with lots of protein from the eggs, and the generous helping of spinach is rich in iron and vitamins C and K. The quiche overall is relatively low in carbs, and the dairy-free cheese and almond milk make this recipe suitable for those with lactose intolerance.
Dairy-free, gluten-free, and full of nutritious macronutrients? I’d call this one a healthy win for most people.
The Ultimate Customizable Dish
One of my favorite things about quiche is that it’s a catch-all for the odds and ends in your fridge. Wondering what you’ll do with those caramelized onions left over from the other night? Or those few scoops of peas and carrots? Nearly any leftover food in your fridge can gain new life as a quiche filling. Deli meats, roast chicken, cooked vegetables, or leftover potatoes all go wonderfully inside a quiche. However, be careful not to add raw vegetables with high water content, as this may make the quiche soggy. If you add extra veggies to your quiche, make sure to sauté them in a pan before you mix them in with the eggs, so that most of their water content evaporates. This applies to lots of quiche additions, including (but not limited to) bell peppers, mushrooms, onions, Swiss chard and other greens.
How To Make Ahead And Store
As tempting as it may be to devour a piece right away, allow the quiche to cool for a bit after you remove it from the oven. This will allow it to set and retain as much of that yummy flavor as possible. For leftovers, keep the remaining slices in an airtight container for up to 4 days in the fridge or 2 months in the freezer.
Serving Suggestions
Quiche is a fine meal by itself, but if you want to serve this as part of a brunch spread, try plating it with some gluten-free scones or muffins, like these Sugar-Free Gluten-Free Oatmeal Carrot Muffins featuring garam masala. Air-Fryer Breakfast Potatoes are also a great complement to quiche. Or, go simple with some Bionicos (Mexican fruit bowls).
Beverage-wise, you can also get creative, from a simple lemonade to a Pumpkin Spice Latte. That’s just another one of the many bonuses to quiche: it goes with just about anything.
Recipe
Ingredients
- 1 tablespoon olive oil
- 3 cups chopped leeks white and light green parts only
- 1/2 teaspoon fine sea salt
- 8 ounces baby spinach any large stems removed
- 2 tablespoons gluten-free all-purpose flour
- 5 large eggs
- 1 cup unsweetened almond milk
- 3/4 cup dairy-free cream alternative
- Freshly ground black pepper to taste
- 2 cups shredded dairy-free cheese alternative
- 1 9-inch par-baked gluten-free pie crust
Instructions
- Preheat your oven to 375℉.
- In a skillet over medium heat, warm the olive oil and sauté the leeks with a pinch of salt until they are soft and translucent, about 10 minutes.
- Add the spinach to the skillet and cook until wilted, then sprinkle the gluten-free flour over the vegetables, stirring for 1 minute.
- In a mixing bowl, whisk together the eggs, almond milk, dairy-free cream alternative, a pinch of salt, and black pepper until well combined.
- Stir the shredded dairy-free cheese into the egg mixture, then fold in the sautéed leeks and spinach.
- Pour the filling into the par-baked gluten-free pie crust and smooth the top with a spatula.
- Bake the quiche in the preheated oven for 35-45 minutes, or until the center is set and the top is lightly golden.
- Allow the quiche to cool slightly before slicing.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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