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

4 ratings · 1hr · 12 servings

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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 w

• 1 batch gluten-free pie crust ((or a 9-inch or 23 cm store-bought crust))

• 1/4 cup dairy-free butter

• 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

• 1/3 cup shredded dairy-free cheese ((we like cheddar-style shreds))

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