This gluten-free asparagus, leek, and spinach quiche is a delicious vegetarian quiche made with spring vegetables, a flaky gluten-free crust, and creamy Gruyere. Perfect for brunch, Easter brunch, or Sunday breakfast.

Table of Contents

Gluten-Free Asparagus, Leek And Spinach Quiche

As a nutrition consultant and chef, I’ve always believed that the best recipes come from honoring the seasons and letting vegetables truly shine. Spring is one of my favorite times to cook because everything feels lighter, greener, and full of possibility for creating many diffrent spring recipes. After a long winter, I crave dishes that feel nourishing, more green, but still comforting, and this gluten-free asparagus, leek, and spinach quiche hits that sweet spot every single time.

This is the kind of dish I make when friends come over for brunch, when Easter brunch needs something special but not complicated, or when I want a breakfast that carries me through a slow Sunday brunch.

This recipe calls for a deep-dish pie pan because its taller sides hold more filling than a standard pie pan. To line the pan, roll your homemade pie dough into a large circle about 12 to 13 inches in diameter.

It’s inspired by classic quiche Lorraine, but reimagined with spring vegetables and a gluten-free crust that holds everything together beautifully. This recipe celebrates spicing vegetables and holds beautifully together. I pre-cooked the leeks in this recipe because leeks can be quite strong, but other vegetables don’t have to be pre-cooked. It’s homemade, simple, and full of vegetables without trying too hard, my favorite kind of cooking.

Why You’ll Love This Recipe

It’s a delicious vegetarian quiche that still feels rich and satisfying
Perfect for brunch, breakfast, Easter buffet, or even a summer picnic
Made with spring vegetables that are easy to find and cook with
Feels elegant enough for guests but easy enough for everyday cooking
Naturally full of vegetables and endlessly adaptable

A collage of four images: ingredients for a quiche, an empty pie crust, pie weights in the crust, and a bowl with eggs, milk, herbs, and a whisk being mixed together.

Ingredients for Gluten-Free Asparagus, Leek And Spinach Quiche

Gluten-Free Crust: I use a gluten-free crust to create a dish that everyone can enjoy.
Asparagus: Asparagus is one of those spring vegetables that instantly signal the season. I love how it adds a tender bite, crunch, and subtle earthiness that balances the richness of the eggs and cream.
Spinach: Spinach brings freshness and color, making the quiche feel full of vegetables without becoming heavy. It wilts beautifully into the filling and distributes evenly in every slice.
Leeks: I feel like leeks are an underrated vegetable in the US. In Europe, we use it for so many diseases. Leeks add gentle sweetness and depth without the sharpness of onions. When simmered, they become soft and aromatic, forming the base of this quiche’s flavor.
Eggs: Eggs are the backbone of any good quiche. They create a custardy texture that sets beautifully and holds all the ingredients together.
Heavy Cream: Adds richness and a silky texture. It gives the quiche that classic, luxurious, custard-like quality, making it a brunch-worthy dish.
Green Onions: Green onions add a mild onion flavor and a touch of brightness, complementing the leeks without competing with them.
Thyme: Adds a soft herbal note.
Gruyere Cheese: Gruyere melts smoothly, adding depth and nuttiness. It’s a classic choice for quiche and works beautifully with spring vegetables.

Did you know?

An interesting thing about deep-dish quiche is that the higher filling-to-crust ratio lets the vegetables and custard shine more than the crust itself. Instead of feeling bready, each slice is creamy, rich, and full of vegetables, which is exactly what you want in a spring quiche.

A four-panel collage shows: sautéed leeks in a skillet, asparagus spears arranged in a pie crust, fresh spinach layered in the crust, and the crust filled with egg mixture and shredded cheese.

How to Make Gluten-Free Asparagus, Leek And Spinach Quiche

Start by preparing your gluten-free crust and pre-baking it just enough to prevent sogginess.
While the crust bakes, gently sauté the leeks and garlic until soft and fragrant.
Chop asparagus and set it aside.
In a bowl, whisk the eggs with heavy cream, salt and black pepper until smooth.
Stir in the basil, green onions, and shredded Gruyere cheese.
Fold in the cooked vegetables, then pour everything into the prepared crust.
Bake for about 45 minutes, until the center is just set and the top is lightly golden.
Let it rest before slicing so the custard settles perfectly.

Ingredient Substitutions

Gluten-Free Crust – Use a homemade almond flour crust or a favorite store-bought option
Asparagus – Swap with broccoli or zucchini when asparagus isn’t in season
Spinach – Try Swiss chard or baby kale
Heavy Cream – Use half-and-half for a lighter texture
Gruyere Cheese – Substitute with Swiss or a mild white cheddar

A close-up of a slice of vegetable quiche on a white plate with a fork, in front of a larger quiche in a pie dish. The quiche filling appears to include spinach and cheese.

Chef Angie’s Tips

Blind-bake the crust slightly to keep it crisp
Use beans or pie weight for baking a crust
If you’d like to save some time, a frozen deep-dish pie shell from the grocery store works well here. It won’t hold quite as much filling as a deep-dish pie pan, but it’s still a solid option. Skip the regular store-bought pie shells, they’re too shallow for this recipe, and avoid rolling out pre-made dough, which ends up too thin once it’s sized correctly.
Let the quiche rest before cutting for clean slices
Use room-temperature eggs for a smoother custard

Ways To Serve

Serve warm or at room temperature for brunch
With a spring salad or kale salad
Pair with mashed potatoes for a hearty breakfast
With spring roasted vegetables or summer roasted vegetables
Slice smaller pieces for an Easter buffet or Easter dish
Pack it for a summer picnic, it travels beautifully

Storage

Store leftovers in an airtight container in the refrigerator. Keeps well for several days. Reheat gently in the oven for the best texture. Can be enjoyed cold for a quick breakfast or brunch

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

A close-up of a vegetable quiche with a golden-brown crust, filled with greens and baked egg, in a colorful floral-patterned pie dish. One slice has been removed, showing the layers inside.

FAQ

Can I freeze this quiche?

You can freeze it after baking, but the texture is best when enjoyed fresh or refrigerated.

Is this quiche good for breakfast or brunch?

Both. It’s equally perfect for breakfast, brunch, or Sunday brunch gatherings.

A whole spinach quiche with a slice removed sits on a plate. The removed slice is served on a white dish nearby. Utensils and a light gray cloth are placed on a textured, light surface.

If you loved this spring recipe, share it with a friend, pin it for later, or add it to your Easter brunch or brunch planning board. Homemade recipes like this are meant to be shared, and enjoyed again and again.

More Spring Recipes

Spring Sweet Pea Pesto

Gluten-Free Żurek: Polish Sour Rye Soup

Best Deviled Egg Dip
Marbled Easter Eggs Using Oil

Spring Detox Smoothie Recipe With Cilantro

Creamy Spring Chicken Salad With Mayo

Spring Salad Recipe With Fennel

Forest Pine Tips Salad

Pine Tips Balsamic Salad Dressing (From Spruce)

Roasted Beet and Fennel Salad

How To Make Chocolate-Covered Spruce Tips

How To Make Pine Tips/ Needles Infused Oil

Beet Pickled Deviled Eggs

Gluten-Free Asparagus Leek And Spinach Quiche

No ratings yet

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Course Breakfast, Brunch

Cuisine European

Servings

Calories 427 kcal

Equipment

Ingredients

Crust

1 1/2 cup Gluten-free flour with xantham guam
1/4 tsp Salt
8 oz Butter unsalted, chilled
1/4 cup Water iced

Filling

1 bunch Asparagus
1 1/2 Leek medium
1 tbsp Garlic minced
1 tbsp Butter
1 tbsp Basil fresh or dried, chopped
1 tbsp Thyme chopped
Salt and pepper to tastes
1 cup Heavy cream
1 Creme Fraiche
6 Eggs Large
1/2 cup Green onion chopped
1 cup Gruyere cheese

Instructions

Crust

Combine the gluten-free flour, allulose (or coconut sugar) and a pinch of salt in a large mixing bowl. Using a pastry cutter, cut in the cold butter until the mixture looks like coarse crumbs.
2. Add iced water, which is drizzled into the center of the flour. Use a rubber spatula to gently bring the dough together, then use your hands to finish combining it, without overworking it.
3. Once it forms, I wrap the pastry dough in cling wrap (or plastic wrap, or you can just put it in ga silicone freezer bag) and refrigerate for an hour.
4. Place a large piece of parchment paper on my lightly floured work surface. Roll the dough. Use as much flour as needed to prevent the dough from sticking. Transfer the dough to a tart pan with a removable bottom.
5. Fit the dough into the pan, trimming the edges. Transfer to freezer for 30 minutes.
6. Make holes with a fork and bake it at 350°F for 20 minutes.

Quiche filling

Start by preparing your gluten-free crust and pre-baking it just enough to prevent sogginess.
2. While the crust bakes, gently sauté the leeks and garlic until soft and fragrant.
3. Chop asparagus and set it aside.
4. In a bowl, whisk the eggs with heavy cream, salt and black pepper until smooth.
5. Stir in the thyme, green onions, and shredded Gruyere cheese.
6. Put asparagus in the crust, add leek and spinach, then pour the egg mixture on top. Shreed more more cheese on top of it.
7. Bake for about 45 minutes, until the center is just set and the top is lightly golden.
8. Let it rest before slicing so the custard settles perfectly.

Nutrition

Calories: 427kcalCarbohydrates: 18gProtein: 11gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 191mgSodium: 356mgPotassium: 212mgFiber: 3gSugar: 3gVitamin A: 1876IUVitamin C: 7mgCalcium: 209mgIron: 3mg

Keyword Gluten-Free Asparagus Leek And Spinach Quiche

Tried this recipe?Let us know how it was!

Love My Content? Buy Me a Coffee!

Creating these resources for you is my passion, and I love hearing how they’ve helped you on your health journey. If you appreciate my content and want to support my work, you can buy me a coffee to help fuel more tips, recipes, and inspiration. Every little bit means the world to me!

Gluten-Free Asparagus Leek And Spinach Quiche