Preheat your oven to 375℉.
In a skillet over medium heat, warm the olive oil and sauté the leeks with a pinch of salt until they are soft and translucent, about 10 minutes.
Add the spinach to the skillet and cook until wilted, about 3 to 4 minutes.
Sprinkle the gluten-free flour over the vegetables, stirring for 1 minute to combine.
In a mixing bowl, whisk together the eggs, almond milk, dairy-free cream alternative, a pinch of salt, and freshly ground black pepper until well combined.
Stir the shredded dairy-free cheese into the egg mixture, ensuring it’s evenly distributed, then fold in the sautéed leeks and spinach.
Pour the filling into the par-baked gluten-free pie crust and smooth the top with a spatula.
Bake the quiche in the preheated oven for 35 to 45 minutes, or until the center is set and the top is lightly golden.
Allow the quiche to cool slightly before slicing.
