Four-Cheese Gluten Free Quiche with Leeks & Bacon

I had some leeks in the frig that were crying out, “Use me before I go bad.” You can make this gluten free quiche with crust. However, if you are watching your carbs, skip the crust and just oil the pie dish and bake the filling. The cream, bacon and cheese are low in carbs. The filling is incredibly moist and flavorful. Enjoy!


Gluten-Free Leek Bacon & Four-Cheese Quiche


Yield: Makes 4 servings

Gluten-Free Leek Bacon & Four-Cheese Quiche

A delicious and moist gluten free quiche with cheese, bacon and leeks. Leeks are less sharp than onion yet provide ample flavor.


  • 1 recipe Flaky Gluten Free Pie Crust or Quick Gluten Free Phyllo Dough
  • 1/2 lb. gluten-free lower-sodium bacon (Hormel Black Label or Applegate), cut into 1/2-inch pieces
  • 2 leeks, whites and light greens, chopped (about 2 1/2 cups)
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 egg white, lightly beaten
  • 3 large eggs
  • 1 1/3 cup cream*
  • 1 1/2 cups shredded cheese (I used a combination of Mozzarella, Monterey Jack, White Cheddar, and Asiago**)


  1. Make the pie crust dough and store in the refrigerator until ready to use. You can make it ahead up to two days.
  2. Cook the bacon in a skillet over medium-low heat until thoroughly cooked, but not crispy. Alternatively, you can bake the bacon.
  3. Add leeks, salt and pepper, and saute until the bacon is crisp, about 7 minutes. Set the pan aside.
  4. Preheat the oven to 375ºF.
  5. If using dough, roll it out according to the instructions on the recipe. (If using a double pie recipe, just make half the recipe.) A good thickness is between 1/8 and 1/4-inch.
  6. Lightly butter or oil and flour a 9-inch pie pan or 10-inch tart pan.
  7. Press the dough into the bottom and up the sides of the pan; and using a fork poke holes in the bottom of the dough.
  8. Line the dough with a sheet of parchment paper or fill with pie weights, or dry beans.
  9. Parbake for about 15 minutes.
  10. Carefully remove the hot parchment and weights, and baste the bottom of the crust with egg white.
  11. Lower the oven temperature to 325ºF.
  12. In a medium-size bowl, whisk the eggs lightly with cream, add the cheese, and lastly the warm/hot bacon.
  13. Pour this mixture into the crust or a lightly oiled pie dish.
  14. Bake for 35 minutes, or until filling puffs and lightly browns.
  15. Remove from oven and allow to cool and set for about 10 minutes prior to slicing. Serve warm or at room temperature.


Cream Substitutes: If using whole milk, substitute the cream in equal amounts.

If using 1% or 2% milk, add 1 egg yolk.

If using non-fat milk, substitute cream with 2 egg yolks.

Higher fat dairy is recommended as it prevent curdling. When using milk with less fat, it is best to cook on a lower heat for longer periods or until puffy and set.

**You may be able to find pre-shredded 4-cheese in a package in your local grocery store. I did.


Omit the crust and oil the pie pan.

For a heartier quiche, add 1 cup cooked and shredded hash browns to the custard.

*****Allergens will vary depending upon the crust, if any, and brand of bacon you use.

One Reply to “Four-Cheese Gluten Free Quiche with Leeks & Bacon”

  1. Love to cook, love to experiment, love to eat. Gluten free of course ! Thanks for website like this, I have learned so much in a short 8 months.

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