Brunch is saved! Gluten-free, dairy-free pals, how typically do you want you would take part on the Sunday quiche development however end up consuming the identical outdated scramble? Your want is our command!
A buttery, flaky gluten-free pie crust is full of creamy leeks, savory mushrooms, and fluffy eggs. It’s satisfying, undetectably dairy-free, and made with simply 9 elements. Let’s get brunching!
Find out how to make a gluten-free dairy-free quiche
This easy, flavorful, veggie-packed quiche begins with par-baking your favourite crust. We used our gluten-free pie crust, which is flaky and impartial in taste, however store-bought would work nicely, too!
Subsequent, we sauté sliced leeks and mushrooms in vegan butter with thyme, salt, and pepper till tender with caramelized edges! The final veggie addition is child spinach, which provides a pop of coloration and diet.
The veggies go into the par-baked crust together with an egg and dairy-free milk combination seasoned merely with salt and pepper. The veggies carry a lot of the taste!
An non-obligatory remaining topping of dairy-free cheese provides additional saltiness and richness. Then it’s into the oven one final time to develop a golden brown crust and permit the egg combination to set.
We hope you LOVE this gluten-free quiche! It’s:
Creamy (with out dairy!)
Simple to make
& SO scrumptious!
Extra breakfast recipes for a crowd
If you happen to do this recipe, tell us! Depart a remark, price it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 12 (Slices)
- 1 batch gluten-free pie crust (or a 9-inch store-bought crust)
- 1/4 cup dairy-free butter (we used Miyoko’s)
- 1 massive leek, minimize in half, washed nicely, and sliced (1 massive leek yields ~3-4 cups loosely packed or 270-365 g)
- 2 cups sliced cremini mushrooms (additionally referred to as child bella // 6 oz. yields ~2 cups)
- 1 ½ tsp contemporary thyme, stems eliminated
- 1 tsp every sea salt and black pepper (DIVIDED)
- 3 cups loosely packed contemporary child spinach
- 7 massive eggs (natural, pasture-raised when doable)
- 2/3 cup plain unsweetened dairy-free milk (we advocate a thicker milk, like Forager Cashew Milk or DIY)
FOR SERVING non-obligatory
- 1/3 cup shredded dairy-free cheese (we like cheddar-style shreds)
CRUST: Preheat oven to 375 levels F (190 C), and set out a standard-size (9-inch) pie pan. If making homemade pie crust, put together it right now. Notice: With each do-it-yourself and store-bought crust, the crust must par-bake for 20 minutes earlier than including the greens and egg combination.
As soon as the crust has par-baked, decrease your oven temperature to 350 levels F (176 C) and place the crust on a baking sheet to catch any spillage which may occur when baking the quiche.
To a big skillet, add vegan butter and warmth on medium till it is fully melted. Subsequent add the sliced leeks, sliced mushrooms, thyme, and 1/2 teaspoon every of salt and pepper (alter if altering batch measurement). Prepare dinner on medium-low till the leeks are delicate, the mushrooms are tender, and all of their liquid has evaporated from the pan, about 8-10 minutes. As soon as the leeks and mushrooms are cooked, add the spinach to the pan and wilt. Take away from the warmth and put aside.
To a medium mixing bowl, add eggs, dairy free milk, and the remaining 1/2 teaspoon every of salt and pepper (alter if altering batch measurement). Whisk very nicely till absolutely integrated.
To your par-baked pie crust, add the cooked greens and unfold evenly to completely cowl the underside of the crust. Subsequent pour the egg combination over the greens. If utilizing the non-obligatory dairy-free cheese, prime the quiche with a fair layer of the shreds.
Bake within the preheated oven for 45-50 minutes or till the middle barely jiggles. When absolutely cooked, it will likely be nicely set.
Let cool for 20 minutes earlier than serving. Serve heat or chilly from the fridge. Retailer leftovers within the fridge for as much as 3 days.
*Diet info is a tough estimate calculated with out non-obligatory elements.
Serving: 1 slice Energy: 237 Carbohydrates: 22.7 g Protein: 5.8 g Fats: 13.8 g Saturated Fats: 9.1 g Polyunsaturated Fats: 0.6 g Monounsaturated Fats: 1.3 g Trans Fats: 0 g Ldl cholesterol: 108 mg Sodium: 359 mg Potassium: 216 mg Fiber: 13.8 g Sugar: 2.9 g Vitamin A: 104 IU Vitamin C: 6.2 mg Calcium: 48 mg Iron: 1.6 mg