This gluten-free quiche is a total showstopper, featuring a buttery homemade crust loaded with fresh spinach, crispy bacon, sautéed leeks, and melted Gruyère. It’s the ultimate make-ahead brunch recipe—perfect for holiday spreads like Easter, Mother's Day, or Christmas, but easy enough to enjoy any time of year!
Why We Love This Gluten-Free Quiche
- The Crust: A homemade gluten-free pie crust (made with gluten-free flour) that stays flaky and holds its shape perfectly in the pie pan.
- The Creamy Filling: A sophisticated blend of leeks and nutty Gruyère that elevates it beyond your standard breakfast fare.
- Host-Friendly: Since you can prep it ahead of time, you can actually spend your morning enjoying your guests instead of being stuck in the kitchen.
Ingredients
- Bacon: We use 8 strips of bacon, saving a tablespoon of the bacon grease to sauté the leeks. It adds an incredible depth of flavor you can’t get with oil.
- Vegetables: A classic, vibrant combination of leeks and spinach.
- Cheese: Gruyère is the star here; its nutty profile is the perfect match for the smoky bacon and buttery crust. A sharp cheddar would work well, too.
- Flavor Boosters: A blend of fresh thyme, garlic powder, salt, and black pepper brings all those savory notes to life.
- Pastry: This recipe features my gluten-free pie crust, specifically developed to create the most buttery and flaky gluten-free crust imaginable.
The Secret to a Perfect Gluten-Free Quiche
I’ve tested this gluten-free quiche five times to nail the perfect texture. The magic ratio? Six eggs to 1.5 cups of dairy. By using a blend of heavy cream and sour cream, you get a rich, creamy filling with a subtle "bite" that makes this delicious recipe absolutely irresistible.
Find the printable recipe card with full instructions and measurements below.
How To Make Gluten-Free Quiche
- Step 1: Whisk the Custard. Whisk the heavy cream and sour cream until smooth and thick. Add the six eggs, garlic powder, salt, and pepper, whisking until well combined.
- Step 2: Prepare the Leeks. Slice the white and light green parts of the leeks into small pieces. Soak in water to remove grit, then rinse and pat dry.
- Step 3: Cook the Bacon. Sauté chopped bacon over medium heat until crisp (about 12 minutes). Drain on paper towels, reserving one tablespoon of grease in the skillet.
- Step 4: Sauté the Vegetables. Sauté leeks and a pinch of salt in the reserved grease until tender, roughly 8–10 minutes. Stir in thyme for one minute, then add spinach and remove from heat to wilt. Let cool.
- Step 5: Layer and Assemble. Sprinkle two-thirds of the Gruyère over the crust bottom. Fold the vegetables, bacon, and remaining cheese into the custard, then pour into the crust, distributing ingredients evenly with a fork.
- Step 6: Bake, Rest, and Serve. Apply a pie shield and bake on a sheet at the bottom rack for 45–55 minutes (until the center is 175°F). Rest for at least one hour before slicing.
Storage & Reheating
Storage: Once fully cooled, store any leftover quiche in an airtight container or wrap it tightly in foil. It will stay fresh in the refrigerator for up to 4 days. For longer storage, you can freeze individual slices for up to 3 months.
Reheating:
- Oven (Best for Crispiness) For the best texture, bring the quiche to room temperature first. Place the whole quiche or individual slices on a baking sheet, tent loosely with aluminum foil, and bake at 325°F. Heat slices for 15–20 minutes or a whole quiche for 25–35 minutes, until warmed through. This restores the flaky crust and prevents the custard from drying out.
- Microwave: Use medium power in 30-second intervals. Note: This may soften the flaky gluten-free crust, but it’s perfect for a quick breakfast or lunch!
My Favorite Ways to Serve Quiche
While this gluten-free quiche is a complete meal on its own, it shines as part of a brunch spread. For smaller portions, pair it with crispy roasted rainbow potatoes, a peppery arugula salad, or a refreshing stone fruit salad to balance the richness of the custard.
More Gluten-Free Brunch Ideas
- Chicken Breakfast Sausage
- Turkey Breakfast Sausage
- Gluten Free Pancakes
- Gluten Free Biscuits and Gravy
- Blueberry Baked Oatmeal
I hope you love this gluten-free quiche recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Recipe
Gluten-Free Spinach Quiche with Bacon and Leeks
This gluten-free quiche is a total showstopper, featuring a buttery homemade crust loaded with fresh spinach, crispy bacon, sautéed leeks, and melted Gruyère
Ingredients
Crust
Filling
- 6 large eggs, room temperature
- ¾ cup (180g) heavy cream, room temperature
- ¾ cup (180g) sour cream, room temperature
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 8 strips bacon, cut into ½-inch dice
- 2 large leeks, 210g, washed and sliced (about 2½-3 cups)
- 1 tablespoon fresh thyme, minced
- 2 cups spinach, chopped
- 5 ounces (140g) Gruyère cheese, grated
Instructions
- Par-Bake the Crust. Preheat your oven to 425°F. Follow the instructions for par-baking your gluten-free crust in a 9-inch pie plate on the bottom rack of the oven. Once finished, remove the crust and reduce the oven temperature to 350°F.
- Whisk the Custard. For the best results, ensure your eggs and dairy are at room temperature. In a large bowl, whisk together the heavy cream and sour cream until the mixture is smooth and thick. Add the six eggs, garlic powder, salt, and black pepper. Whisk until well combined, then set the mixture aside while you prepare the filling.
- Prepare and Clean the Leeks. Slice off the root ends and the dark green tops of the leeks. Slice the white and light green cylinders in half lengthwise, then slice each half again into quarters. Slice crosswise into small pieces. Soak the leeks in a bowl of water to remove any grit, then rinse in a colander and pat dry.
- Cook the Bacon. Add the chopped bacon to a large skillet and cook over medium heat until crisp (about 12 minutes). Transfer the bacon to a paper-towel-lined plate. Reserve one tablespoon of bacon grease for the leeks, then wipe out the skillet clean.
- Sauté the Vegetables. Return the tablespoon of reserved bacon grease to the cleaned skillet over medium heat. Add the leeks and a pinch of salt, sautéing until tender (about 8–10 minutes). Stir in the minced thyme and let the herbs "bloom" for one minute until fragrant. Add the chopped spinach, turn off the heat, and toss until the spinach is just wilted. Set the vegetables aside to cool slightly before adding them to the custard.
- Layer the Cheese. Sprinkle two-thirds of the Gruyère across the bottom of your par-baked crust. This creates a savory barrier that helps prevent the custard from soaking into the crust, ensuring your quiche has a perfect, flaky finish.
- Assemble the Quiche. In your large bowl, gently fold the sautéed leek and spinach mixture, the crispy bacon, and the remaining Gruyère into the egg custard. Pour the filling into the par-baked crust. If needed, use a fork to evenly distribute the vegetables and bacon so every slice of your quiche is perfectly balanced and smooth on top.
- Bake and Serve. Apply a pie shield to the crust edges to prevent over-browning. Place the quiche on a baking sheet and bake on the bottom rack for 45–55 minutes, or until the center reaches 175°F (in my oven, it is fully baked around 50 minutes). Once baked, remove the quiche from the oven and let it rest for at least one hour before slicing; this allows the custard to set perfectly. This gluten-free quiche can sit out for 2–3 hours before it needs to be refrigerated.
Notes
Shred the Cheese: For the best melt, grate a fresh block of cheese. I recommend using the Fresh Prep Shredder KitchenAid Attachment with the 6mm coarse blade. Cut the cheese into 1-inch pieces and process on speed 3 or 4.
Storage: Once fully cooled, store your gluten-free quiche in an airtight container or wrap it tightly in foil. It will stay fresh in the refrigerator for up to 4 days. For longer storage, you can freeze individual slices for up to 3 months.
Reheating:
- Oven (Best for Crispiness) For the best texture, bring the quiche to room temperature first. Place the whole quiche or individual slices on a baking sheet, tent loosely with aluminum foil, and bake at 325°F. Heat slices for 15–20 minutes or a whole quiche for 25–35 minutes until warmed through. This restores the flaky crust and prevents the custard from drying out.
- Microwave: Use medium power in 30-second intervals. Note: This may soften the crust, but it’s perfect for a quick breakfast or lunch!
Nutrition
Calories: 475kcalCarbohydrates: 21gProtein: 17gFat: 30gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 211mgSodium: 714mgPotassium: 259mgFiber: 3gSugar: 6gVitamin A: 1957IUVitamin C: 7mgCalcium: 279mgIron: 3mg
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Tenaya says
This quiche looks amazing! Why don’t we eat more quiche?! So yummy and easy on the calories! Delish! Can’t wait to make this!!
Rebecca Taig says
It's one of my favorites!