Gluten-Free Quiche with Leeks & Mushrooms Recipe | Savory, Creamy, and Crustless Delight

Creamy eggs, tender leeks, savory mushrooms, and melty cheese, all baked into a flaky gluten-free crust—this Gluten-Free Quiche with Leeks & Mushrooms is simple, elegant, and packed with flavor. Whether you’re gluten-free by choice or necessity, this quiche has all the cozy, creamy satisfaction of the classic—no compromise required. It’s perfect for brunch, lunch, meal prep, or even a light dinner with a side salad.

Why You’ll Love This Quiche

This is not your average egg bake. It’s rich, flavorful, and beautifully balanced.

• 100% gluten-free—perfect for sensitive diets
• Buttery, flaky crust (yes, even GF!)
• Loaded with fresh leeks and mushrooms for depth
• Super customizable with different veggies or cheeses
• Great hot or cold—meal prep approved

It looks fancy, tastes amazing, and it’s surprisingly easy to make.

Ingredients You’ll Need

Simple ingredients, tons of flavor. Here’s what you’ll need:

For the Gluten-Free Crust

• 1½ cups gluten-free all-purpose flour (with xanthan gum)
• ½ teaspoon salt
• ½ cup cold butter (cubed)
• 1 large egg
• 1–2 tablespoons cold water

For the Quiche Filling

• 1 tablespoon olive oil or butter
• 1 large leek, cleaned and thinly sliced
• 1½ cups mushrooms, sliced
• 1 clove garlic, minced
• 4 large eggs
• 1 cup milk (or plant-based milk)
• ½ cup cream or full-fat coconut milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon thyme or parsley (fresh or dried)
• 1 cup shredded cheese (Gruyère, Swiss, or mozzarella)

Want it dairy-free? Use plant-based butter, milk, and cheese. It still turns out creamy and rich.

How to Make Gluten-Free Quiche with Leeks & Mushrooms

No stress. Just follow these easy steps for a perfectly set, flavorful quiche.

Step 1: Make the Crust

• In a bowl, mix gluten-free flour and salt
• Cut in cold butter using a fork or pastry cutter until crumbly
• Add egg and 1 tbsp water, mixing gently until dough forms
• Chill in the fridge for 30 minutes
• Roll out between parchment paper and press into a 9-inch pie pan
• Pre-bake at 375°F (190°C) for 10–12 minutes

Chilling = flakier crust. Pre-baking keeps it from getting soggy.

Step 2: Cook the Veggies

• In a skillet, heat oil over medium
• Sauté leeks and mushrooms until soft (about 8–10 mins)
• Stir in garlic and thyme, cook for 1 more minute
• Set aside to cool slightly

This step builds deep flavor into every bite.

Step 3: Mix the Filling

• In a bowl, whisk eggs, milk, cream, salt, and pepper
• Stir in cheese and sautéed veggies
• Pour the mixture into the pre-baked crust

Step 4: Bake the Quiche

• Bake at 350°F (175°C) for 35–40 minutes
• Center should be just set and slightly puffed
• Let rest for 10 minutes before slicing

It will firm up more as it cools—perfect for clean slices.

Tips for a Flawless Gluten-Free Quiche

Want golden crust and perfect texture? These tips help:

• Use cold butter and chill the dough for flakiness
• Don’t skip the pre-bake—especially with gluten-free crust
• Cook veggies first to reduce moisture and intensify flavor
• Let it rest before slicing—it firms up beautifully
• Add herbs for a fresh, flavorful boost

And yes—you can totally make it ahead and reheat it later.

Add-Ins & Variations

Once you’ve got the base, mix it up with different fillings!

Veggie Variations

• Spinach + artichokes
• Asparagus + goat cheese
• Roasted red peppers + onions

Cheese Options

• Feta for tang
• Cheddar for sharpness
• Vegan cheese for dairy-free

Protein Additions

• Crumbled tofu or tempeh
• Diced smoked tofu
• Chopped veggie sausage

The base is flexible—go wild with it!

What to Serve With This Quiche

It’s great on its own, but here are a few pairings:

• Mixed greens with vinaigrette
• Fresh fruit or citrus salad
• Roasted potatoes or sweet potatoes
• Toast or gluten-free muffins

Also perfect for brunch spreads with mimosas or tea.

Make-Ahead, Storing & Freezing

Quiche is your best friend when it comes to meal prep.

Make Ahead

• Bake the whole quiche the night before
• Cool completely, cover, and refrigerate
• Reheat in the oven at 325°F for 10–15 minutes

To Store

• Keep leftovers in the fridge up to 4 days
• Reheat slices in the microwave or oven

Freezing

• Freeze fully baked and cooled slices
• Wrap individually in plastic + foil
• Reheat from frozen or thaw overnight in the fridge

Still flaky, still creamy, still incredible.

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FAQs

1. What’s the best gluten-free flour for quiche crust?

Use a gluten-free all-purpose flour with xanthan gum for binding and structure. If your blend doesn’t include it, add ½ tsp xanthan gum. Brands like Bob’s Red Mill or King Arthur’s GF blend work well. Avoid single flours (like almond or rice alone) for crust—they won’t hold up.

2. Can I make this quiche without a crust?

Absolutely! Just grease a pie dish and pour the filling in directly. Bake as usual. It will be more like a frittata, but still creamy and satisfying. Let it rest for 10 minutes before slicing to help it hold its shape.

3. How do I clean and prep leeks?

Leeks often hide dirt between their layers. Slice off the dark green tops, slice the stalk in half lengthwise, and rinse thoroughly under running water, fanning the layers. Then slice thinly. Only use the white and light green parts for the best texture and flavor.

4. Can I make this quiche dairy-free?

Yes! Use a plant-based milk (like almond, oat, or soy), a dairy-free cream (like cashew or coconut cream), and your favorite vegan cheese. Vegan butter works well in the crust, too. The result is just as rich, creamy, and packed with flavor.

5. How do I prevent a soggy bottom?

Blind-bake the crust before adding the filling. Bake the crust for 10–12 minutes on its own, and optionally brush it with egg wash to seal it. Also, make sure veggies are fully cooked and drained of excess liquid before adding to the filling.

6. Can I use frozen mushrooms or leeks?

Yes—but sauté them thoroughly to remove excess moisture. Frozen veggies tend to release more water, so cooking them down helps prevent a watery filling. Always cool the veggies slightly before mixing them into the egg base.

7. How can I tell when the quiche is done baking?

The quiche should be slightly puffed and golden, with a center that’s just set. A knife inserted into the middle should come out mostly clean. It will firm up more as it cools. Don’t overbake—it should still be creamy, not dry.

8. Can I use store-bought gluten-free crust?

Yes! If you’re short on time, a pre-made gluten-free crust works great. Just pre-bake it according to the package instructions before filling. It’s a great shortcut, especially for holiday brunches or meal prep days.

9. Can I use egg whites only?

You can, but it changes the texture. Using just egg whites makes the quiche lighter and slightly less rich. You’ll need about 2 egg whites per whole egg, so use 8–10 egg whites total. It’s still delicious, especially with lots of veggies and herbs.

10. Is this quiche good for meal prep?

Yes! This quiche keeps well in the fridge and freezes beautifully. Slice it up and store it in meal prep containers with a little side salad or roasted veggies. Great for grab-and-go lunches or quick dinners that don’t feel rushed.