When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
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 What's For Breakfast, Savory Breakfast, Breakfast Recipes, Breakfast Bites, Brunch Recipes, Gluten Free Quiche, Gluten Free Pie Crust, Dairy Free Cheese, Gluten Free Dairy Free
Recipe from

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

4 ratings
· 1hr · 12 servings


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))


More like this