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Dairy-Free Quiche with Mushrooms + Leek

Leek + Mushroom Dairy-Free Quiche

This healthy dairy-free quiche is flavored with leeks and mushrooms. It's easy to make, with a flakey grain-free almond flour crust and the perfect amount of fresh herbs.
Course Breakfast
Cuisine American
Keyword dairy-free, dairy-free quiche, quiche
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 slices
Calories 269kcal


for the filling:

  • 1 tbsp olive oil
  • 2 garlic cloves , minced
  • 1 leek , thinly sliced
  • 8 oz mushrooms , sliced
  • 6 eggs
  • ½ cup almond milk
  • ¼ cup nutritional yeast
  • Salt & pepper
  • Fresh thyme

for the crust:


  • Preheat the oven to 375ºF. Grease a 9" pie dish and set aside.
  • For the filling, heat the olive oil in a large pan. Add the garlic, mushrooms, and leek and saute until softened, about 3 minutes. Remove from the heat and allow to cool for about 5 minutes.
  • In a large bowl, mix together the eggs, almond milk, nutritional yeast, salt, pepper, and thyme. Fold in the veggies. Set aside.
  • To the bowl of a food processor, add the crust ingredients. Process until a dough starts to come together. You should be able to squeeze it between your fingers and it will hold together.
  • Dump the "crust" into the pie dish and press it into the bottom and then up the sides. Feel free to smooth the edges over with your fingers.
  • Pour the filling into the crust. Place on the center rack of the oven and cook for 30 minutes.
  • Remove from the oven and allow to cool for a few minutes. Sprinkle with a bit more fresh thyme, slice and serve.


Serving: 1slice | Calories: 269kcal | Carbohydrates: 10g | Protein: 12g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 123mg | Sodium: 167mg | Potassium: 193mg | Fiber: 4g | Sugar: 2g | Vitamin A: 497IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 2mg