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    Home / Breakfast & Brunch / Egg Dishes
    5 from 16 reviews

    Flaky Gluten-Free Quiche with Spinach & Leeks

    By Alanna Taylor-Tobin on Dec 29, 2020 (updated Apr 19, 2025) / 21 Comments Jump to Recipe

    The ultimate gluten-free quiche recipe: flaky gluten-free crust, creamy filling, and loads of spinach, leeks, and cheese (plus other filling suggestions). Delicious all day long. Make it and you'll see why it's a community-favorite.

    Thanks to Emmi for sponsoring this post!

    whole gluten-free quiche, freshly baked overhead
    This gluten-free quiche bakes up tall and rich with a buttery, flaky crust for a decadent gluten-free breakfast.

    Today I'm sharing a gluten-free quiche recipe that you can dress up any way you like. It starts with my flaky gluten-free pie crust made with oat flour. I developed this pie crust recipe for my cookbook Alternative Baker and it's still my go-to!

    Here, tender leeks add savory notes, while delicate spinach leaves meld together with the custard. Gooey melted cheese adds umami, and the whole thing is encased in a buttery, flaky crust.

    See more filling ideas in the recipe notes!

    slice of spinach and cheese quiche, side angle
    You can see how golden and crisp the bottom of this crust is! With layers of savory goodness and a tall, handsome filling.

    My Absolute Favorite Gluten-Free Quiche Recipe

    Here's why I love this recipe: 

    • golden, flaky, gluten-free quiche crust that tastes and feels close to a wheat flour crust
    • creamy custard with a classic milk-to-egg ratio
    • a little flour helps the filling bake up thick and creamy, absorbing excess liquid from the vegetables

    Here's what one happy reader had to say about it(!):

    5-Star Reader Review

    “This is now my go-to gluten free crust!!! This quiche is beyond words! Recipe worked the first time! Tasted better than regular quiche! I used the coconut milk and it was perfect!! You are amazing!”

    —Angela
    Add your review →
    ingredients for gluten-free spinach quiche recipe
    Ingredients: flaky gluten-free crust, shredded cheese, milk & cream, GF flour, olive oil, eggs, leeks, baby spinach, salt & pepper

    Key Ingredients

    • The key to a great gluten-free quiche recipe is a flaky gluten-free quiche crust. Here I've used my grain-free paleo pie crust made with almond and cassava flours, but my gluten-free pie crust made with sweet rice and oat flours also works beautifully.
    • Emmi Gruyère cheese adds loads of flavor (more on this delicious cheese below). You can use any mild melting cheese you like here. 
    • Leeks, sauteed until tender, add savory flavor.
    • Wilted fresh spinach adds nourishing goodness. You could also use broccoli florets. 
    • Milk and cream (or crème fraiche) make a creamy filling. You can swap both for 1 can of full-fat coconut milk. 
    • A little flour in the filling helps the custard set and absorbs excess moisture. I used cassava flour here, but sweet rice or any GF all-purpose blend will work. 

    Method

    This recipe makes one 9-inch quiche, enough for 6 large or 8 smaller servings.

    cooking leeks in a skillet
    Chop and clean the leeks. Sauté them in olive oil until tender. 
    wilting spinach in a skillet
    Remove the leeks from the pan and add the spinach, cooking until it's wilted.
    To make the custard base, start by whisking one of the eggs with flour, salt, and pepper. 
    whisking eggs with flour for gluten-free quiche filling
    Whisk until smooth.
    Adding more eggs to the filling
    Whisk in the remaining eggs. 
    whisking milk and cream into egg mixture
    Whisk in the dairy. 

    Layer the fillings into the parbaked crust:

    crust with cheese
    Add half of the cheese.
    crust with cheese and leeks
    Add all of the leeks.
    spinach added to crust for fresh spinach quiche recipe
    Add the cooked spinach.
    unbaked quiche
    Add the remaining cheese and pour in the custard
    baked spinach quiche, 3/4 angle
    Bake the quiche until it's gently puffed all over, lightly golden, and a paring knife poked into the center reveals that the filling is set and no longer liquid. 
    shredded gruyere cheese
    Gratuitous cheese shot!
    sliced spinach quiche with gluten-free quiche crust in pan

    How to prevent soggy quiche crust:

    • Always parbake the crust thoroughly before adding the filling.
    • Brush the cooled parbaked crust with a thin layer of beaten egg white, then bake for 3-5 minutes until set. This creates a barrier between crust and custard. You can use this trick with any custard pie.
    • Bake the quiche on the bottom rack of the oven; this helps the bottom brown and prevent the fluted crust from overcooking.
    slices of gluten-free dairy-free quiche on a speckled plate

    Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    5 from 16 reviews

    Flaky Gluten-Free Quiche with Spinach & Leeks

    Print Recipe Pin Recipe
    The ultimate gluten-free quiche recipe: flaky gluten-free crust, creamy filling, and loads of spinach, leeks, and cheese. Delicious all day long!
    See the recipe notes for dairy-free and grain-free options.
    Alanna Taylor-Tobin
    Prep Time: 45 minutes minutes
    Cook Time: 45 minutes minutes
    Total: 1 hour hour 30 minutes minutes
    Servings: 8

    Ingredients

    Crust & Veggies

    • 1 9-inch parbaked gluten-free pie crust (see note for grain-free crust)
    • 5 large eggs
    • 1 tablespoon olive oil or butter
    • 3 cups (300 g) diced leek (white and light green parts from 2-3 medium leeks, washed and drained) or 2 cups diced onion or shallot
    • fine sea salt
    • 8 ounces baby spinach, large stems removed (about 10 cups lightly packed)

    Savory Custard

    • 2 tablespoons (17 g) flour (sweet rice, AP, or cassava)
    • fine sea salt
    • a few turns freshly ground pepper
    • 1 cup whole milk (or full-fat coconut milk)
    • ¾ cup heavy cream or crème fraiche (or full-fat coconut milk)
    • 1 6-ounce package Emmi Gruyère, shredded (2 cups lightly packed)
    Prevent your screen from going dark

    Instructions

    Crust

    • Prepare and parbake the crust as directed.
    • Separate one of the eggs, beat the white well, and brush the parbaked crust with a thin layer of egg white. Return the crust to the oven for 3-5 minutes to set the white. This will create a barrier between crust and custard and keep the crust crisp. Reserve the remaining egg white and yolk to use in the custard.

    Veggies

    • To prepare the vegetables, place a wide skillet over medium-low heat. Add the oil, leeks, and ¼ teaspoon salt and cook, stirring frequently, until very tender but not brown, 10-15 minutes, reducing the heat as needed. Remove the leeks to a bowl.
    • Add the spinach to the hot skillet in batches, stirring frequently, until all of the spinach is softly wilted and dark green, 2-3 minutes. Transfer the spinach to a strainer and press it with the back of a silicone spatula or large spoon to remove as much of the liquid as you can. You should have about 1 cup of cooked spinach.

    Custard Filling

    • To make the custard, place the flour, ¾ teaspoon salt, and pepper in a large bowl. Add one of the eggs, whisking well to incorporate the flour, then whisk in the remaining eggs (including what’s left of the egg used for brushing the crust) one at a time. Gradually whisk in the milk and cream. Whisk gently so as to not incorporate too much air.

    Assemble & Bake

    • Turn your oven to 350ºF and position a rack in the lower third of the oven. Have the parbaked crust on a baking sheet.
    • Spread half of the cheese in the bottom of the crust, then all of the leeks, all of the spinach, and the remaining cheese.
    • Give the custard another stir to make sure the flour is incorporated, then pour it into the crust; it will be quite full. (If you have a lot of custard left over, remove some of the filling ingredients and bake the extra custard and filling in greased muffin cups for a little treat.)
    • Carefully transfer the quiche to the 350º oven and bake until the top is golden and puffed, and a knife inserted near the center reveals no liquid, 45-60 minutes. Rotate the quiche once or twice for even baking. Take care not to overbake or the custard will turn grainy.

    Serve

    • Let the quiche cool to warm or room temperature to make it easier to slice, at least 20 minutes and up to several hours. Use a sharp knife to cut the quiche into wedges. I found a small serrated knife to work especially well. Or for cleaner cuts, chill the quiche first, then reheat individual slices. Serve warm or at room temperature.
    • The baked quiche will keep at cool room temperature for up to 3 hours. Extra quiche can be wrapped and refrigerated for up to 4 days. To reheat, place in a 350º oven or toaster oven until heated through, 10-15 minutes.
    • To freeze quiche, place cooled slices in an airtight freezer-safe container and freeze for up to 3 months. To reheat, place slices in a 350º oven or toaster oven until heated through, 15-20 minutes or as needed.

    Notes

    Do-Ahead:
    Many components can be made ahead to ease day-of prep.
    • The gluten-free quiche crust dough can be made up to several days ahead and refrigerated for 3 days or frozen for up to 3 months.
    • Unbaked quiche crust can be wrapped and refrigerated for up to 2 days, or frozen for up to 3 months.
    • Parbaked quiche crust can be wrapped and stored at room temperature for up to 1 day, refrigerated for up to 1 week, or frozen for up to 3 months.
    • The leeks can be cooked and refrigerated for up to 3 days.
    • The custard can be refrigerated for up to 3 days. Be sure to whisk it very well before baking to re-incorporate the flour into the custard.
    • The cheese can be shredded and refrigerated for up to 3 days.
    • The quiche is best the day that it’s baked when the crust is crisp. But baked quiche can be made 1 day ahead, covered, and refrigerated until ready to serve. Slice up the cold quiche and reheat slices in a 350º oven until warm, 10-15 minutes.
    • To freeze quiche, place cooled slices in an airtight freezer-safe container and freeze for up to 3 months. To reheat, place slices in a 350º oven or toaster oven until heated through, 15-20 minutes or as needed.
    Variations:
    • Grain-Free Quiche: use the paleo pie crust recipe, shown here. 
    • Dariy-Free Quiche: omit the cheese and use 1 (13.5-ounce) can coconut milk in place of the milk and cream. Use vegan butter in the crust. 
    • Mushroom Quiche: Omit the spinach. Chop or slice 12 ounces of mushrooms and add them to the leeks when the leeks are about halfway cooked. 
    • Spinach Bacon Quiche: Cook 4-6 ounces of bacon until crispy, then crumble coarsely. Use some of the bacon fat to cook the leeks if you like. Add the bacon along with the leeks when building the quiche. 
    • Broccoli Quiche: Omit the spinach and use 2 cups lightly steamed broccoli florets.
    Nutritions facts are for 1 of 8 servings. 

    Nutrition

    Calories: 386kcalCarbohydrates: 22gProtein: 14gFat: 27gSaturated Fat: 13gCholesterol: 159mgSodium: 263mgPotassium: 353mgFiber: 2gSugar: 3gVitamin A: 3941IUVitamin C: 12mgCalcium: 331mgIron: 3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
    sliced gluten-free quiche, overhead

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

      5 from 16 votes (9 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

      Your email address will not be published. Required fields are marked *

      Rate this recipe after you've made it:




    1. Jaime says

      January 20, 2021 at 2:40 pm

      This looks absolutely amazing! Also, I really love gruyère cheese and would like more of it in my life. Thanks for the reminder!

      Reply
      • Alanna says

        January 23, 2021 at 8:58 pm

        Awwww thank you friend! Yes I'd forgotten how perfectly delicious gruyere is. The perfect cheese! Flavorful but neutral enough to use anywhere. I've been making Jay gruyere scrambled eggs for breakfast almost every day. So simple and so good!

        Reply
    2. Robin Heald says

      January 27, 2021 at 6:36 am

      Whats up, I just hopped over on your web site by way of StumbleUpon. No longer something I’d normally read, however I favored your feelings none the less. Thank you for making one thing worth reading.

      Reply
    3. Asha says

      March 15, 2021 at 9:43 am

      This quiche was STUNNING! I made it as a special birthday present for my partner, who loves quiche.

      The paleo pie crust was delicious and will be getting it's own review. Suffice it to say, I added double tapioca and it seemed to really add a TON of flaky layers and stability. I'm going to try making it again and see if I get the same result. (I also baked a mini crustless because I didn't have enough crust for it. It was delicious, but...if you have time to make the crust, make the crust.)

      The quiche was made almost exactly to the recipe, except I didn't have quite enough spinach so I added a little chopped asparagus as well and I added a little ground chili to the custard. I used dairy in the this incarnation, since it was for my partner's birthday, but I'm sensitive and will be trying it with coconut milk soon.

      I'm looking forward to playing more with this versatile recipe. After I finesse the pie crust, I'll be making a double batch and freezing one, since that's the part that took the longest.

      Reply
      • Alanna says

        March 15, 2021 at 2:18 pm

        I'm so glad you loved the quiche, and I can't wait to try your crust variation! Asparagus and chili sound absolutely gorgeous here. Why aren't we neighbors??

        Reply
    4. Angela says

      March 09, 2022 at 9:28 am

      This is now my go-to gluten free crust!!! This quiche is beyond words! Recipe worked the first time! Tasted better than regular quiche! I used the coconut milk and it was perfect!! You are amazing!

      Reply
      • Alanna Taylor-Tobin says

        March 09, 2022 at 11:50 am

        Awww this completely makes my day! Thanks so much for trying my recipe and for the sweet note!

        Reply
    5. Allie VE says

      April 18, 2022 at 2:30 pm

      I have now made this quiche three times and it turns out flawlessly each time. We make the gluten free crust (best GF crust recipe I've every tried!) and have also made a canadian bacon and cheddar version of the quiche!

      Reply
      • Alanna Taylor-Tobin says

        April 19, 2022 at 8:44 am

        I'm so glad you love the quiche and crust recipes! Thank you for the kind note. Canadian bacon and cheddar sound amazing here too!

        Reply
    6. Nisha says

      June 03, 2022 at 10:13 pm

      I've made this now 5 times and each time it comes out perfect! My 4 year old and 19mo are both beyond excited when I make this quiche and often have two helpings. The crust is now my go to pie dough crust, its easy to roll out without needing to sandwich between parchment and its so flaky. I've switched up the leeks to spring onions, spinach to a spinach/sorrel mix or turnip greens and the gruyere to comte or fontina or a mix of them and its all been delicious. It's very adaptable. Thanks so much for developing this recipe! If there is a savory baked goods cookbook coming next, I am totally here for it!!

      Reply
      • Alanna Taylor-Tobin says

        January 05, 2023 at 4:58 pm

        Aw I'm so glad you all love the quiche and crust recipes!! Mmm I bet sorrel and/or turnip greens would be so good here. Thanks a bunch for the note!

        Reply
    7. Bella says

      August 30, 2022 at 6:32 am

      Any other suggested combinations for a delectable filling? I did the dairy-free version, have made this four times, and am making it yet again tomorrow. It’s simply perfection!

      Reply
      • Alanna Taylor-Tobin says

        August 31, 2022 at 11:39 am

        I'm so glad you love the quiche recipe! I gave some variations in the notes below the recipe, but here are some more ideas for filling combinations:
        -lightly steamed broccoli florets, sharp cheddar / vegan cheese, and crumbled bacon (or veggie bacon)
        -cherry tomatoes (or sun-dried tomatoes), basil, vegan mozzarella or ricotta (I love Kite Hill ricotta!)
        -roasted winter squash, leeks, and sage
        -sauteed mushrooms and shallot with thyme
        -sauteed sweet peppers, corn, and scallions
        -sauteed asparagus with leeks or shallot and tarragon or chives
        -smoked salmon or lox, chives, vegan cream cheese, and sprinkle the crust with everything sprinkle (like a bagel quiche!)

        I'm hungry now! ;)

        Reply
    8. Tommy says

      June 14, 2023 at 7:21 pm

      This was my second ever quiche I made and it came out great! I couldn't find golden flax so I used brown, and I couldn't find buckwheat or sorghum flour for the substitutes so I just used oat flour for those two parts. I didn't really know what I was doing when turning pages and other parts of the recipe but I gave it my best shot and I just followed along and it really worked out well!

      My only thing was that the organic coconut full fat milk can I used was watery and had like little bits of coconut, so after wisking the wet parts I just took my hand blender and used that in it for a few moments to try and get rid of some of that, but it didn't work. My only thing was that the quiche came out just a bit greasy and I don't know why. Maybe it was the Mykios vegan butter I used on the crust? Or the Violife dairy free shredded cheese I used?

      Reply
      • Alanna Taylor-Tobin says

        June 16, 2023 at 12:45 pm

        Hi Tommy,

        I'm so glad this recipe worked out well for you! I've totally had that happen with coconut milk too – it's frustrating when it's "broken" like that. Nothing I did could bring it back together either. I've found that Thai Kitchen is a pretty solid brand – always rich, creamy, and emulsified. I'm pretty sure the broken coconut milk was what caused the quiche to be greasy. Miyoko's vegan butter and Violife shredded cheese should both work great.

        Please let me know if you try it again with a different kind of coconut milk. If it's still greasy, I'll be happy to troubleshoot further! But I'm guessing that's the culprit..

        -Alanna

        Reply
    9. Jette says

      March 17, 2024 at 12:29 pm

      Made this for a family lunch party today and it came out both looking and tasting SO good. I had always been rather fearful of pastry as some disasters early on cemented in the belief that I was congenitally incapable of rolling out pastry. This GF pastry was a positive pleasure to work with and I now can’t wait to expand my repertoire with more quiches and tarts.

      Thank you so much providing such a wonderful and generous website. I have made quite a few of your recipes since coming across your site a few months ago and most are already firm family favourites. You are definitely a star in my culinary firmament.

      Reply
      • Alanna Taylor-Tobin says

        March 17, 2024 at 1:13 pm

        Awwww thank you for the kind words, that means so much to me on all counts! I'm thrilled that you're loving the recipes on TBG and that this GF pastry was easy to work with. Please let me know what else you make with it!

        Reply
    10. Susan says

      May 14, 2024 at 3:20 pm

      Approximately how long will the quiche hold? Would like to make it the day before an event. Thank You...looks fabulous.

      Reply
      • Alanna Taylor-Tobin says

        May 14, 2024 at 3:45 pm

        Great question! The crust is most crisp the day of baking. But if you'd like to make it ahead, I would recommend baking and cooling the quiche, chilling it overnight, then popping it back in the oven before serving to warm it through. The crust gets kinda hard in the fridge because of the butter, but since the filling has eggs and dairy in it, it's safest to keep it chilled overnight.

        Please let me know how it goes, and happy baking!

        Reply
        • Susan says

          May 14, 2024 at 6:53 pm

          Thank You!

          Reply
          • Alanna Taylor-Tobin says

            May 15, 2024 at 7:54 am

            My pleasure!

            Reply

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    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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