Gluten Free Quiche with Leeks, Mushrooms and Spinach
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INGREDIENTS
Crust:
- 5 medium gold potatoes, about 2 lbs / 900g
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Filling:
- 3 medium leeks, sliced into rings
- 8 ounces/225 grams mushrooms, sliced
- 10 ounces/300 grams fresh spinach leaves, washed and chopped
- 2 tablespoons olive oil
- 1 small red onion, sliced into rings
- 4 large eggs
- 1 cup/250 milliliters heavy cream
- ½ cup grated Parmesan cheese, optional
- Salt and black pepper, to taste
INSTRUCTIONS
- Bring a large pot of salted water to a boil. Add the potatoes and cook until they are just tender when pierced with a knife, about 20 minutes. Drain and let cool slightly.
- Preheat the oven to 425°F (220°C) on the broil setting. Slice each potato in half and arrange cut-side down on a parchment-lined baking sheet brushed with olive oil. Roast until the edges are golden and crisp, about 20 minutes.
- Grease a 9-inch (23cm) pie dish with olive oil. Transfer the roasted potatoes to the dish, arranging them to cover the bottom and sides. Use a glass or measuring cup to gently press down, flattening them into an even layer to form a crust. Brush with olive oil, season with salt and black pepper, and return to the oven. Broil until golden brown and crisp, 20 to 30 minutes.
- Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the leeks and cook until softened, about 5 minutes. Stir in the mushrooms and cook until they release their moisture and begin to brown, another 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Season with salt and black pepper.
- In a bowl, whisk together the eggs and heavy cream. Season with salt and black pepper.
- If using, sprinkle the Parmesan over the potato crust. Spoon the sautéed vegetables evenly over the crust. Pour the egg mixture on top, making sure it fills all the gaps. Arrange the red onion rings over the surface.
- Reduce the oven temperature to 350°F (170°C). Bake until the top is golden and the center is just set, about 40 minutes.
- Let the quiche rest for 10 minutes before slicing. Serve warm or at room temperature.
MY NOTES
FAQ
Can I make this gluten free quiche ahead of time?
Yes! After baking, let the quiche cool completely before covering it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to four days. If you need to prepare it further in advance, you can freeze it for up to three months. To freeze, wrap the entire quiche or individual slices in plastic wrap and then aluminum foil to prevent freezer burn. When ready to eat, reheat in a 350°F (175°C) oven until warmed through, about 15-20 minutes.
How do I get the potato crust crispy?
To achieve a crispy potato crust in your gluten free quiche, start by properly drying the potatoes after boiling. Excess moisture will prevent them from crisping up. After arranging them in the pie dish, press them down firmly to create an even layer. Brushing the crust with olive oil before baking helps with browning. Bake the crust at a high temperature (425°F/220°C) before adding the filling to ensure it gets crispy first. If the crust softens after baking the quiche, you can place it under the broiler for a few minutes to regain some crispiness.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be used in this gluten free quiche, but it requires proper preparation. Thaw the spinach completely and squeeze out as much excess water as possible using a clean kitchen towel or paper towels. Excess moisture can make the quiche watery and affect its texture. Use about 5 ounces (140g) of frozen spinach to replace the fresh spinach in the recipe. Since frozen spinach is pre-cooked, you can mix it directly into the egg mixture instead of sautéing it with the other vegetables. Adjust seasoning if needed, as frozen spinach can taste slightly more concentrated.
Best way to reheat this gluten free quiche
To reheat this gluten free quiche while keeping it moist, use an oven instead of a microwave. Preheat the oven to 350°F (175°C) and cover the quiche loosely with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes or until warmed through. If reheating a single slice, reduce the time to 8-10 minutes. You can also reheat in a toaster oven at 325°F (160°C) for a slightly crispier texture. Avoid microwaving unless necessary, as it can make the eggs rubbery and the potato crust soggy. If using a microwave, heat in short bursts at 50% power.
How do I prevent the quiche from becoming watery?
To prevent your gluten free quiche from becoming watery, properly prepare the vegetables before adding them to the filling. Mushrooms and spinach release a lot of moisture, so they should be fully cooked and any excess liquid drained before mixing them into the custard. Avoid using raw vegetables with high water content like zucchini unless they are pre-roasted. Using full-fat dairy, like heavy cream instead of milk, helps create a stable custard. Additionally, do not overbake the quiche, as overcooking can cause the eggs to release water. Let the quiche rest for at least 10 minutes before slicing to allow the filling to set.
Can I use sweet potatoes instead of regular potatoes for the crust?
Yes, you can substitute sweet potatoes for regular potatoes in this gluten free quiche, but the texture and flavor will be slightly different. Sweet potatoes tend to be softer and contain more moisture, so they may not get as crispy as white potatoes. To improve crispiness, slice them thinly instead of mashing them, or roast them slightly before pressing them into the crust. You can also brush them with a little cornstarch mixed with olive oil to help them crisp up. Sweet potatoes will add a slightly sweeter flavor to the quiche, which pairs well with ingredients like goat cheese and caramelized onions.
How long does this quiche stay fresh in the fridge?
This gluten free quiche stays fresh in the refrigerator for up to four days when stored properly. Let the quiche cool completely after baking before covering it tightly with plastic wrap or transferring it to an airtight container. If storing individual slices, wrap them separately for easier reheating. Avoid leaving the quiche uncovered in the fridge, as it can absorb odors from other foods. For best texture and flavor, reheat in the oven at 350°F (175°C) for 10-15 minutes before serving. If the quiche starts to dry out, cover it loosely with foil while reheating.
Can I freeze this quiche for later?
To freeze a whole quiche, let it cool completely, then wrap it tightly in plastic wrap followed by a layer of aluminum foil. For easier portioning, freeze individual slices by wrapping them separately. To reheat from frozen, bake at 350°F (175°C) for 25-30 minutes, or until heated through. If reheating a slice, 10-15 minutes should be enough. Avoid microwaving directly from frozen, as it can create uneven heating. Thawing overnight in the refrigerator before reheating helps maintain the best texture and flavor.
