Quiche: Leek, Spinach, and Gruyere

Quiche is delicious for breakfast, lunch, or dinner and makes great left-overs. It's the perfect make-ahead party dish, served with fruit or a salad. Plus the individual slices reheat and freeze well.

I use a pre-madeTrader Joe's gluten free crust fround in the frozen foods section, and this significantly cuts down on prep time. I happen to love leeks and gruyere, but you can get creative and substitute any meat, veggie, or cheese that you like.


1 9-inch parbaked crust
5 eggs
1 Tbsp. butter
3 cups diced leeks, white and green parts
8 oz. baby spinach
2 Tbsp. flour (can substitute a Bob's Red Mill gluten free variety)
1 cup full fat coconut milk (or whole milk)
3/4 cup half and half
6 oz. Gruyeyre cheese, shredded


1. Parbake the crust per package directions.
2. Saute the leeks in butter and 1/4 tsp. salt until tender, then remove to a bowl.
3. Add the spinach to the hot skillet and wilt it, then remove to a strainer and press out as much liquid as you can. Add the spinach to the leeks.
4. Place flour in a bowl with 1/2 tsp. salt and a few grinds of pepper. Whisk in the eggs, one by one. Then whisk in the coconut milk and the half and half.
5. Place the crust on a baking sheet. Place 1/2 the cheese in the bottom of the crust. Add the leeks and spinach. Add the rest of the cheese.
6. Pour the egg mixture into the crust - it's going to be very full.7. Bake at 350 degrees for 45 - 55 minutes, until the top is puffed and golden and a knife inserted in the center comes out clean.
8. Let the quiche cool to warm before slicing - about 20 minutes.
9. Cut into 8 pieces. Serve warm or at room temperature.


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