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.
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.
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.