Brunch is saved! Gluten-free, dairy-free buddies, how usually do you would like you can take part on the Sunday quiche development however end up consuming the identical outdated scramble?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 filled with creamy leeks, savory mushrooms, and fluffy eggs. It’s satisfying, undetectably dairy-free, and made with simply 9 components. 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 colour 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 deliver many of the taste!
An optionally available remaining topping of dairy-free cheese provides further 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
For those who do that recipe, tell us! Depart a remark, price it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!
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 giant leek, reduce in half, washed nicely, and sliced (1 giant leek yields ~3-4 cups loosely packed or 270-365 g)
- 2 cups sliced cremini mushrooms (additionally known as child bella // 6 oz. yields ~2 cups)
- 1 ½ tsp recent thyme, stems eliminated
- 1 tsp every sea salt and black pepper (DIVIDED)
- 3 cups loosely packed recent child spinach
- 7 giant eggs (natural, pasture-raised when attainable)
- 2/3 cup plain unsweetened dairy-free milk (we suggest a thicker milk, like Forager Cashew Milk or DIY)
FOR SERVING optionally available
- 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 home made pie crust, put together it right now. Be aware: With each home made 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). Cook dinner on medium-low till the leeks are smooth, 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 included.
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 optionally available dairy-free cheese, prime the quiche with an excellent layer of the shreds.
Bake within the preheated oven for 45-50 minutes or till the middle barely jiggles. When absolutely cooked, it is going to 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.
*Vitamin info is a tough estimate calculated with out optionally available components.
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