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

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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

Cook Time: 45

Total: 1 30

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)

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!

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Comments

5 from 16 votes (9 ratings without comment)

Flaky Gluten-Free Quiche with Spinach & Leeks