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:ClassicCreamy (without dairy!)Veggie-filledSatisfyingEasy 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!
