Ingredients
- 1 tablespoon olive oil
- 3 cups chopped leeks white and light green parts only
- 1/2 teaspoon fine sea salt
- 8 ounces baby spinach any large stems removed
- 2 tablespoons gluten-free all-purpose flour
- 5 large eggs
- 1 cup unsweetened almond milk
- 3/4 cup dairy-free cream alternative
- Freshly ground black pepper to taste
- 2 cups shredded dairy-free cheese alternative
- 1 9-inch par-baked gluten-free pie crust
Instructions
- Preheat your oven to 375℉.
- In a skillet over medium heat, warm the olive oil and sauté the leeks with a pinch of salt until they are soft and translucent, about 10 minutes.
- Add the spinach to the skillet and cook until wilted, then sprinkle the gluten-free flour over the vegetables, stirring for 1 minute.
- In a mixing bowl, whisk together the eggs, almond milk, dairy-free cream alternative, a pinch of salt, and black pepper until well combined.
- Stir the shredded dairy-free cheese into the egg mixture, then fold in the sautéed leeks and spinach.
- Pour the filling into the par-baked gluten-free pie crust and smooth the top with a spatula.
- Bake the quiche in the preheated oven for 35-45 minutes, or until the center is set and the top is lightly golden.
- Allow the quiche to cool slightly before slicing.