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slice of mushroom and leek quiche

Whole30 Mushroom-Leek Quiche

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!
Prep Time 1 min
Cook Time 40 mins
Servings 6 slices


  • 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
Keyword breakfast, brunch, dairy-free, hash brown crust, whole30
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