Description
This delicious spinach and leek quiche is made with a gluten-free pie crust and is perfect for any meal of the day.
Ingredients
Scale
- 1 gluten-free pie crust (store-bought or homemade)
- 2 cups fresh spinach
- 1 cup leeks (sliced)
- 8 oz cream cheese (softened)
- 4 large eggs
- 1/2 cup milk (dairy or dairy-free)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh herbs (optional, e.g., thyme or dill)
Instructions
- Preheat your oven to 375°F (190°C). Fit the gluten-free pie crust into a pie dish and poke holes in the bottom.
- In a skillet over medium heat, add olive oil and sauté sliced leeks until translucent (about 5 minutes). Add spinach and cook until wilted.
- In a mixing bowl, combine softened cream cheese, eggs, milk, salt, and pepper until smooth.
- Fold in the sautéed spinach and leeks into the egg mixture until evenly combined.
- Pour the filling into the prepared crust and spread evenly.
- Bake for 30-35 minutes or until lightly golden brown and set in the center. Let cool slightly before slicing.
Notes
- This quiche can be customized with other vegetables or cheeses based on personal preference.
- It is excellent for meal prep and can be enjoyed warm or cold.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg