This Gluten-Free Quiche with spinach and leeks will be a delicious addition to your breakfast rotation. Plus, it’s healthy, simple, and yields plenty of leftovers for those busier days ahead.
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Quiche is the perfect protein-packed meal for a satiating start to your day or an afternoon pick-me-up. This tasty egg-based dish stems back to the Lorraine region of France, supposedly at a time when it was a part of the ancient German kingdom of Lotharingia. Little known outside of France (or even its home region of Lorraine) until the mid-20th century, quiche is now a popular meal the world over.
This gluten-free rendition featuring spinach, and leeks 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 crust to complement. If you are a fan of similar recipes like Quiche Florentine, you’ll be sure to love this take as well.
Is Gluten-Free Quiche Healthy?
Depending on your dietary needs, this spinach and leek gluten-free dish is a healthy recipe to keep on hand. It’s packed with lots of protein from the eggs and gluten-free cheese and also gets some of your greens in with the generous amount of spinach, which is rich in iron and some helpful vitamins like C and K. In addition, the dairy-free cheese and almond milk swaps 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 Easy Dish…
Quiche is truly the best, easy dish to whip up any time of day or for any occasion. What’s not to love about this classic savory pie? You can customize it in just about any way you fancy whether you add meat, different kinds of veggies, cheese, or anything else you can think of. Plus you can eat it any time of day and easily store it for leftovers or on-the-go.
INGREDIENTS
- 1 9-inch parbaked gluten-free pie crust
- 5 large eggs
- 1 tablespoon olive oil
- 3 cups diced leeks (white and light green parts only)
- 1/2 teaspoon fine sea salt
- 8 ounces baby spinach, large stems removed
- 2 tablespoons gluten-free all-purpose flour
- Freshly ground black pepper to taste
- 1 cup unsweetened almond milk
- 3/4 cup dairy-free cream alternative
- 2 cups shredded dairy-free cheese alternative
INSTRUCTIONS
Prep
Preheat the oven and get your gluten-free crust ready.
Sauté
Cook the leeks until soft, then add spinach until wilted.
Mix
Whisk eggs with almond milk, cream alternative, and seasonings.
Combine
Add cheese and veggies to the egg mix, then pour into crust.
Bake
Cook until set and golden, then let cool slightly and serve.
Devour!
FAQs & Tips
As tempting as it may be to devour a piece right away, allow the quiche to cool for a bit after you pull it out 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 airtight Tupperware for up to 4 days in the fridge or 2 months in the freezer.
The best part of quiche is that you can edit the recipe to add or change whatever flavors and fillings you like. However, be careful not to add vegetables with too high a water content as this may make the quiche soggy or cause the texture to be off.
Serving Suggestions
Plating a quiche is perhaps the most fun part, as you can get creative with sides and accompanying beverages. If you want something on the sweet side while keeping the meal more breakfast and brunchy, try plating it with some gluten-free scones or muffins, like these Sugar-Free Gluten-Free Oatmeal Carrot Muffins featuring garam masala.
For a more savory approach, a light salad, some gluten-free bread with butter, or Smashed Potatoes will make satisfying sides to round out the meal. Beverage-wise, you can also get creative, from a simple lemonade to a coconut matcha latte. That’s just another one of the many bonuses to quiche: As customizable as it is, it also goes with just about anything.
Gluten-Free Quiche
Ingredients
- 1 9-inch parbaked gluten-free pie crust
- 5 large eggs
- 1 tablespoon olive oil
- 3 cups diced leeks white and light green parts only
- 1/2 teaspoon fine sea salt
- 8 ounces baby spinach large stems removed
- 2 tablespoons gluten-free all-purpose flour
- Freshly ground black pepper to taste
- 1 cup unsweetened almond milk
- 3/4 cup dairy-free cream alternative
- 2 cups shredded dairy-free cheese alternative
Instructions
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Preheat your oven to 375 degrees F.
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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.
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Add the spinach to the skillet and cook until wilted, then sprinkle the gluten-free flour over the vegetables, stirring for 1 minute.
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In a mixing bowl, whisk together the eggs, almond milk, dairy-free cream alternative, a pinch of salt, and black pepper until well combined.
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Stir the shredded dairy-free cheese into the egg mixture, then fold in the sautéed leeks and spinach.
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Pour the filling into the parbaked gluten-free pie crust and smooth the top with a spatula.
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Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden.
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Allow the quiche to cool slightly before slicing. DEVOUR!
Nutrition
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