Go Back

Gluten Free Leek and Goat Cheese Quiche

A delightful quiche combining creamy goat cheese, aromatic leeks, and vibrant spinach, all nestled in a crunchy sunflower seed and oat crust, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Brunch, Lunch
Cuisine: American, Gluten-Free
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1/2 cup raw, shelled sunflower seeds Adds a rich, nutty flavor.
  • 1 cup rolled oats Provides a hearty base.
  • 1/2 teaspoon fine sea salt Enhances flavor.
  • 3 tablespoons cold butter, cubed Helps create a flaky texture.
  • 2 to 3 tablespoons ice water Brings the dough together.
For the filling
  • 1 tablespoon butter For sautéing leeks and garlic.
  • 2 leeks, diced Adds a sweet onion-like flavor.
  • 2 cloves garlic, minced Brings a savory punch.
  • 2 cups baby spinach Adds nutrients and color.
  • 4 large eggs Binds the filling.
  • ⅔ cup milk (or non-dairy milk) Creates a rich custard.
  • 1 tablespoon fresh thyme leaves Adds an earthy note.
  • 1/4 teaspoon fine sea salt Seasoning the filling.
  • 1/4 teaspoon black pepper For warmth.
  • 1 pinch nutmeg Provides a warm finish.
  • 3 oz goat cheese, crumbled Adds tanginess and richness.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Prepare a 9-inch tart pan.
  2. In a skillet, toast the sunflower seeds over medium heat for about 5 minutes until fragrant and golden.
  3. In a food processor, pulse the rolled oats until crumbly. Add toasted sunflower seeds and sea salt, processing until sandy. Mix in cold butter until pea-sized. Gradually stir in ice water until a sticky dough forms. Wrap and refrigerate for 10 minutes.
  4. Melt the butter in the skillet. Sauté leeks and garlic until the leeks soften, about 5 minutes. Then stir in the spinach and cook until wilted, setting aside.
Baking
  1. Press the chilled crust dough into the tart pan. Prick with a fork about 15 times. Bake for 12-15 minutes until dry and slightly golden. Let cool.
  2. Reduce oven temperature to 350°F (177°C). In a mixing bowl, whisk together eggs, milk, thyme, sea salt, black pepper, and nutmeg. Add the leek and spinach mixture, and goat cheese. Mix well and pour into the pre-baked crust.
  3. Bake for 30-35 minutes until the filling is set. Cool on a rack before slicing. Serve warm or at room temperature.

Notes

For richer flavor, add grated Parmesan cheese. Feta can substitute goat cheese. Fresh herbs can be varied, try basil or oregano. Prepare the crust ahead and refrigerate. Add red pepper flakes for heat.