Gluten-Free Spinach Bacon and Leek Quiche

This easy Gluten-Free Quiche is one of my all-time favorites!  Filled with bits of savory bacon, chopped leeks, spinach, cheddar cheese, and seasoned with fresh thyme. Baked in a flaky homemade pie crust, this delicious quiche is a perfect recipe for breakfast, brunch, holidays, and entertaining. 

I was first introduced to this Jamie Oliver, gluten-free quiche recipe by my mother-in-law, who makes a quiche every Christmas. I've tweaked the recipe to make it my own, and it's now become a brunch staple in our household.

What is a quiche?

A quiche is a pastry crust filled with a savory egg custard of vegetables, meat, and cheese. The combinations for the filling are nearly endless. This quiche is very easy to make and re-heat well throughout the week, making it a go-to recipe any time of the year.

INGREDIENTS IN BACON LEEK QUICHE

This gluten-free quiche is made with wholesome ingredients. Creamy and savory custard baked in a flakey pie shell crust!

QUICHE FILLING

• Bacon
• Leeks
• Spinach
• Oil
• Eggs
• Sour Cream (optional)
• Salt
• Garlic
• Pepper
• Fresh Thyme
• Cheese

PIE CRUST

This gluten-free pie crust is the absolute BEST! Flakey and buttery with the perfect texture for quiche.

• Gluten-Free Flour: For texture and substance.
• Butter: Unsalted butter or dairy-free butter will work well in this recipe.
• Sour Cream: Helps with the texture of the dough.
• Baking Powder: Helps the dough to rise.
• Salt: Gives the dough flavor.

HOW TO MAKE GLUTEN-FREE SPINACH BACON AND LEEK QUICHE

This is a very easy recipe, so don't let the lengthy directions intimidate you. It includes both a homemade egg custard and gluten-free pie crust. To save on time, you can always purchase a pre-made pie crust and bake accordingly. 

1. Preheat the oven to 350° F. Lightly grease a 9-inch tart pan with a removable bottom and set it aside.
2. Follow the instructions for making the pie crust. Refrigerate for 30 minutes. Then roll out the crust to a ¼ inch thickness, and place it into the tart pan, follow the instructions for blind baking, and then set the crust aside.
3. Trim the bottom of each leek cutting off the root, then chop off the dark green leaves and discard. Dice the leeks into small pieces. Add the leeks to a small bowl filled with cool water, and allow the leeks to soak for 5 minutes. Drain the leeks with a colander, and set them aside.
4. In a large frying pan on medium heat add the chopped bacon, and cook for 2 minutes. Once the bacon begins to crisp, add the leeks and a half tablespoon of olive oil. Cover with a lid, stirring periodically, for around 5 minutes.
5. Remove the lid and continue to stir until the leeks are cooked through.
6. Add the spinach to the pan and return the lid. Remove the lid once the spinach has wilted, then add the fresh thyme and seasonings. Turn off the heat and set it aside.
7. In a large bowl whisk together the eggs, then add the sour cream. Continue to whisk until fully incorporated.
8. Fold the vegetable/bacon mixture into the eggs with the cheese. Then slowly pour the custard mixture into the empty pie shell. There may be a little mixture leftover, do not overfill.
9. Bake for 15 minutes, or until set.
10. Remove from the oven and let the quiche rest for 10 minutes.
11. Serve.

5 TIPS FOR THE BEST GLUTEN-FREE QUICHE

• Do not overbake the custard! It's important to note the timing of the quiche, as the eggs can quickly overcook in a moment's time. You want the texture to be slightly wobbly, so make sure to watch the quiche closely.
• Blind Bake: Blind baking the crust will help to prevent any leaks during the baking process. If you do not have time to make a homemade crust, opt for a gluten-free pre-made 9-inch crust instead.
• Read the instructions prior to baking: This recipe includes many details, it's always good to read the recipe thoroughly before baking.
• Wash the leeks: Most of the time leeks contain a dirty sandy substance inside, so it's imperative to soak them prior, by following the instructions below.
• Do not overfill the quiche: Depending on the size of your crust, this recipe may have a few tablespoons of extra filling. Carefully pour the custard into the pre-baked pie shell until it reached the rim of the crust. The eggs will not expand much, but you risk possible overflow if filling too high.

FOR OTHER TASTY BREAKFAST OPTIONS, CHECK OUT THE LINKS BELOW:

• The Best Gluten-Free Pancakes
• Gluten-Free Pumpkin Rosemary Biscuits
• Vanilla Bean Citrus Fruit Cups
• Gluten-Free Buttermilk Biscuits
• Gluten-Free Pumpkin Rosemary Biscuits & Gravy

Recipe

Gluten-Free Spinach Bacon and Leek Quiche

Recipe Author : Rebecca Taig

Diet :Gluten Free

This easy Gluten-Free Quiche is one of my all-time favorites!  A homemade pie crust filled with bits of savory bacon, chopped leeks, spinach, cheddar cheese, and seasoned with fresh thyme.

4.50 from 2 votes

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Course Breakfast, brunch

Cuisine French

Prep Time 1 hour hr

Cook Time 45 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings 8 people

Calories 328 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

Gluten-Free Pie Crust

• ▢ 1½ cups  gluten-free flour (210 g)
• ▢ 8 tablespoons unsalted butter, cold and chopped
• ▢ ¼ cup sour cream
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon baking powder
• ▢ ½ cup cold ice water

Quiche Filling

• ▢ 4 strips bacon
• ▢ 2 medium leeks, washed and trimmed (about 2 cups)
• ▢ ½ tablespoon olive oil
• ▢ 2 cups spinach
• ▢ 1 tablespoon fresh thyme
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ 3 large eggs
• ▢ 2 tablespoons sour cream (optional)
• ▢ ½ cup cheddar cheese

Instructions

 

• Preheat the oven to 350° F. Lightly grease a 9-inch tart pan with a removable bottom and set it aside.
• In a large bowl or food processor add the gluten-free flour, baking powder, and salt. Mix or pulse the dry ingredients until well combined.
• Next, add the butter. If using a bowl, take a fork or your fingers and cut the butter into the flour mixture until it begins to crumble. When using a food processor, pulse for around 8 seconds, or until the pastry begins to crumble.
• Add the sour cream. Stir and or pulse until a ball of dough forms. Then cover the dough and refrigerate for 30 minutes. While the dough rests, you can start making the filling.
• Grab a cutting board and sharp knife, trim the bottom of each leek cutting off the root, then chop off the dark green leaves and discard. Dice the leeks into small pieces
• Fill a small bowl with cool water and place the chopped leeks into the water. Allow the leeks to soak for 5 minutes, then strain the bowl with a colander under running cool water, removing any excess debris. Set the leeks aside.
• Cut the strips of bacon into small pieces, then add the bacon to a large frying pan. Cook on medium/low heat for around 2 minutes, then add the leeks and oil to the pan. Cover with a lid for 5 minutes, stirring every so often. Remove the lid and continue to cook for another 5 minutes, or until the leeks have cooked down.
• Once the leeks have cooked through, add the raw spinach. Continue to stir until the spinach has wilted. Add the fresh thyme, garlic, salt, and pepper, then turn off the heat and set the pan aside.
• In a medium-sized bowl, whisk together the large eggs. Add the sour cream to the bowl and continue to whisk until well combined.
• Finally, fold in the cheese and bacon leek mixture into the eggs.
• After 30 minutes remove the dough from the refrigerator and roll out the dough on a lightly floured surface about ¼ inch thick. Place the dough on top of the tart pan, and gently push the crust into the sides and bottom of the pan. Trim the excess dough. Pierce the bottom of the pan with a fork several times, then add a layer of parchment paper to the center of the tart, filling the middle with pie weights or beans.
• Place the tart pan onto a baking sheet, then pop in the oven for 10 minutes.
• After ten minutes, carefully remove the parchment paper and pie weight from the center, and return the tart back to the oven for another 10 minutes, or until lightly golden.
• Remove the crust from the oven, then slowly pour the filling into the baked pastry. There may be a few tablespoons extra of the egg mixture, be careful not to overfill.
• Place the pan in the oven and bake for 15-18 minutes or until the filling is set. The center should be slightly wobbly.
• Remove from the oven and allow the tart to cool for 10 minutes, then serve.
• Store in a tightly sealed container in the refrigerator for up to 4 days.

Nutrition

Serving: 1sliceCalories: 328kcalCarbohydrates: 21gProtein: 10gFat: 23gSaturated Fat: 11gTrans Fat: 1gCholesterol: 163mgSodium: 478mgPotassium: 202mgFiber: 3gSugar: 2gVitamin A: 1730IUVitamin C: 6mgCalcium: 136mgIron: 2mg

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