Go Back
–+ servings
Gluten Free Quiche.
Print

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
Course Breakfast
Diet Gluten Free
Prep Time 1 hour
Cook Time 50 minutes
Pie Crust 3 hours
Total Time 4 hours 50 minutes
Servings 8
Calories 475kcal
Author Rebecca Taig

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.
    Blind baking pie crust with pie weights.
  • 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.
    Whisk the eggs, sour cream, and heavy cream together in a large clear bowl.
  • 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.
    Wash and clean leeks, then strain in a colander.
  • 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.
    Sauteéing bacon in a large skillet.
  • 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.
    Leeks, spinach, and thyme, in a large skillet.
  • 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.
    Cheese added to the bottom of pie crust.
  • 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.
    Gluten Free Bacon Spinach and Leek Quiche filling prior to baking.
  • 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.
    Gluten Free Bacon and Spinach Quiche

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: 475kcal | Carbohydrates: 21g | Protein: 17g | Fat: 30g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 211mg | Sodium: 714mg | Potassium: 259mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1957IU | Vitamin C: 7mg | Calcium: 279mg | Iron: 3mg