This Whole30 mushroom-leek quiche is so good you will be amazed it's dairy-free! If you are anything like me, you are always looking to change up your egg game. Scrambled, sunny side, and eggs over whatever gets boring. This quiche is so moist and creamy! It's the only quiche recipe you will need!
In the spirit of gluten-free, we use frozen hash browns for the crust, making it nice and crispy. Cashews, nutritional yeast, and eggs make a delicious creamy custard. For our filling, we use mushrooms and leeks. If you've never had this combo, you are missing out. The sweetness of sauteed leeks pairs perfectly with mushrooms. The great thing about this recipe is you can use any filling your heart desires.
This Whole30 mushroom-leek quiche transports me back to the streets of Avignon, France! Gelato and quiche cafes occupy every corner! The best part about this quiche is it's great for meal prep. Make it on a Sunday and have breakfast all week!
What you need to make this recipe
- Hashbrowns - Makes a great alternative to pie dough. They are easy to shape and mold in a quiche pan and get nice and golden brown and crispy!
- Ghee - Helps flavor and makes the hashbrowns nice and golden brown.
- Cashews - The key ingredient in making a dairy-free creamy custard.
- Almond milk - Turns the cashews into a cream sauce.
- Lemon Juice - Is a flavor enhancer and brightens the dish.
- Nutritional yeast - adds a cheesy flavor which is delicious in quiches.
- Dijon Mustard - For a bite!
- Garlic - Because everything tastes better with garlic!
- Eggs - Well, because you can't make a quiche without eggs. They also are needed to make the custard.
- Mushrooms and leeks - Wow! What a great combination! The sweetness of the sautéed leeks pairs perfectly with the savory mushrooms.
How to make Whole30 Mushroom-Leek Quiche
- Soak cashews in cold water overnight.
- Pre-heat oven to 400 degrees.
- Place hash brown on a kitchen towel and squeeze out as much water as possible. In a large bowl, mix hash browns, ghee, and salt. In a springform pan, press the hash browns at least halfway up the sides. Bake at 400 degrees for 15 minutes or until golden brown and crispy.
- In a large sauté pan, heat the remaining ghee and add mushrooms and leeks. Cook on medium-low heat for 10 minutes or until very tender. Set aside.
- In a blender, combine cashews, almond milk, lemon juice, yeast, mustard, garlic, and eggs.
- Spoon leeks and mushrooms into quiche and pour custard on top. Turn oven down to 325 degrees and bake the quiche for 25-30 minutes.
- Make sure to press the hash brown halfway up the sides in a springform pan to contain the custard.
- Make sure the oven is set to 400 degrees for the crust. You need high heat to make the hash browns crispy.
- While the hash brown crust is cooking, sauté mushrooms and leeks. (This will help to assemble the quiche much faster).
- Cook mushroom and leeks at a medium-low temperature. (You want to slowly cook the leeks, not brown them).
- If you forget to soak the cashews overnight simply boil in water for 10 minutes.
- Cool quiche to room temperature before cutting. (Portioning while hot will cause the quiche to collapse).
Frequently asked questions?
What can I serve it with?
This delicious quiche makes the perfect breakfast. Serve with a side of your favorite berries or fruit. Better yet, have brunch with a side of mixed greens!
Can I meal prep this?
Absolutely! Portion this quiche into 8 slices and wrap individually with plastic wrap and refrigerate.
How long will it keep?
Consume in 5 days. If you don't think you can go through the whole quiche in 5 days, pop it into the freezer.
How do I reheat the quiche?
This is very important: For each slice of quiche, microwave at 50% power for 2 minutes.
What if I don't like mushrooms?
We've got you covered! Any combo works with this quiche recipe, get creative and experiment. Try spinach and bacon, bell peppers and ham, or asparagus and prosciutto.Print
This Whole30 quiche is to die for! We use shredded hash browns for the crust, which is crispy and buttery. The cashew cream sauce makes a great dairy-free custard, and the mushroom and leeks are a heavenly combination! Meal prep this quiche on Sunday and enjoy breakfast all week long!
- 1 pound frozen hash browns, thawed
- 1 ½ teaspoons sea salt, divided
- 6 tablespoons ghee, melted, divided
- 1 cup raw cashews
- ½ cup almond milk
- 1 ½ tablespoons lemon juice
- 2 ½ tablespoons nutritional yeast
- 1 tablespoon dijon mustard
- 1 garlic clove, minced
- 6 large eggs, whisked
- 1 cup mushrooms, sliced
- 2 leeks, sliced
- Soak the cashews in cold water for at least 4 hours.
- Pre-heat oven to 450 degrees F.
- Place hashbrowns on a large kitchen towel, squeeze out as much water as possible. In a large bowl mix hashbrowns, 4 tablespoons of melted ghee, and ½ teaspoon of salt. Press hash brown halfway up the sides of a springform pan. Bake in the oven for 20 minutes or until golden brown and crispy.
- While the crust is cooking sauté mushroom and leeks in 2 tablespoons of ghee. Cook on medium heat making sure not to burn the leeks. It should take about 10 minutes before the leeks are nice and tender. Set aside.
- In a blender, combine cashews, almond milk, lemon juice, nutritional yeast, dijon mustard, and garlic. Then add your whisked eggs and pulse a couple of times to incorporate.
- Turn down the oven to 350 degrees.
- Spoon the mushroom-leek mixture on top of the baked hash brown crust. Pour the cashew-cream custard on top. Bake for 25 minutes or until custard is set.
Cool the quiche down to room temperature before slicing.
Individually wrap each slice with plastic wrap, and refrigerate. To cook, unwrap the quiche and microwave at 50% power for 2 minutes
Keywords: breakfast, brunch, hash brown crust, whole30, dairy-free,