Quiche is delicious for breakfast, lunch or dinner. This gluten free quiche is made with an oat and sunflower seed crust - and filled with leeks, thyme, crumbled goat cheese and spinach.
Preheat: Preheat oven to 375°F (190°C). Set aside 1 9-inch tart pan (see note 2).
Toast seeds for Crust: Add sunflower seeds to a skillet over medium heat. Cook, stirring frequently, until fragrant and golden, about 5 minutes.
Mix crust: Pulse oats in a food processor until crumbled. Add sunflower seeds and salt, process until the texture of sandy flour. Add butter, process until its the size of small peas. Transfer mixture to a medium bowl. Stir in small increments of the water until a ball of dough comes together. The dough will feel sticky, this is normal. Wrap dough and pop it in the back of the freezer for 10 minutes.
Start Filling: Meanwhile, add butter to the skillet and melt over medium heat. Add leeks and garlic. Cook, stirring frequently, until leeks are soft, about 5 minutes. Stir in spinach, cook until wilted. Remove from heat.
Bake crust: Use your fingertips to firmly press the chilled dough into the bottom and sides of the pan. Prick the bottom crust with a fork (about 15 times), to let steam escape when baking. Bake until the crust looks dry and is starting to pick up pale color on the edges, 12 to 15 minutes. Let cool slightly.
Bake quiche: Reduce oven temperature to 350°F (177°C). In a large bowl, whisk together eggs, milk, thyme, salt, pepper, and nutmeg. Stir in the leek mixture and goat cheese. Bake until the filling has set in the middle, 30 to 35 minutes. Cool on a baking rack, then slice and serve.
Notes
Non-dairy milk option: You can use plant-milk instead of dairy milk, just make sure its unflavored and unsweetened.
Tart pan: A nonstick tart pan with a removable bottom is recommended. If your pan doesn't have a removable bottom, lightly spray or grease it. For extra insurance, cut out a circle of parchment and place it inside the bottom of the pan.