Imagine a culinary masterpiece that's not just delicious, but also completely gluten-free and packed with nutritious vegetables. This leek and mushroom quiche is about to revolutionize your dinner game, offering a perfect blend of creamy, savory flavors that will have everyone at the table asking for seconds. Whether you're managing gluten sensitivities or simply looking for a show-stopping meal that's both healthy and indulgent, this recipe is your ultimate solution.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Dinner
Serves: 6 servings
Ingredients
- 1 gluten-free pie crust
- 2 cups leeks, sliced
- 1 cup mushrooms, sliced
- 4 eggs
- 1 cup almond milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup nutritional yeast (optional)
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch gluten-free pie crust by placing it in a pie dish, ensuring it's evenly pressed into the bottom and sides.
- Clean and slice leeks thoroughly, removing the dark green tops and root ends. Rinse sliced leeks in cold water to remove any trapped dirt, then pat dry with paper towels.
- Clean mushrooms gently with a damp paper towel and slice them into thin, uniform pieces to ensure even cooking.
- In a skillet over medium heat, sauté leeks and mushrooms with a small amount of olive oil until they become soft and slightly golden, approximately 5-7 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together eggs, almond milk, salt, pepper, and nutritional yeast (if using) until well combined and smooth.
- Spread the sautéed leeks and mushrooms evenly across the bottom of the prepared gluten-free pie crust.
- Pour the egg mixture over the vegetables, ensuring they are completely covered and distributed evenly.
- Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
- Remove from oven and let cool for 10-15 minutes before slicing. This allows the quiche to set and makes cutting easier.
- Slice into 6 equal portions and serve warm. Can be accompanied by a light salad or fresh herbs as garnish.
Tips
- Ensure your leeks are thoroughly cleaned to remove any hidden dirt between the layers. The key is to slice and rinse carefully.
- When sautéing vegetables, don't rush the process. Allow leeks and mushrooms to develop a slight golden color for maximum flavor depth.
- For a perfectly set quiche, use room temperature eggs and whisk them thoroughly to create a smooth, uniform mixture.
- If you're looking to add extra protein, consider sprinkling some crumbled goat cheese or adding diced ham before baking.
- Let the quiche rest after baking - this is crucial for achieving clean, beautiful slices and allowing the filling to set properly.
- For a crispier crust, blind bake your gluten-free pie crust for 10 minutes before adding the filling.
- Experiment with different mushroom varieties like shiitake or cremini to add unique flavor profiles to your quiche.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 10g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 110mg
