Gluten-Free Spinach Bacon and Leek Quiche

My main photo of my spinach, bacon and leek quiche.

Gluten-Free Spinach Bacon and Leek Quiche

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.

Course Breakfast, brunch

Cuisine French

Diet Gluten Free

Prep Time 1

Cook Time 45

Total Time 1 45

Servings people

Calories 328kcal

Author Rebecca Taig

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.

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