Tuesday, May 7, 2013

Recipe: Gluten Free Mushroom Spinach Quiche

I love making quiche because it's simple to make, and as long as the proportions are kept fairly equal, it's easy to vary the flavours by changing a few simple ingredients.  Take this basic recipe, and turn it into your own.  Quiches freeze well, taste great hot or cold, are easily portable, and are great for breakfast, lunch and dinner. 


1 Gluten Free frozen pie crust.  Choose a deep dish one if possible. I used Molly B.'s for this recipe.
6 eggs
1 cup milk or dairy substitute (Cream is traditional, so use it if you'd like.)
250 grams Swiss or Cheddar cheese, grated (any cheese or cheese substitute that you like will work)
4 ounces sliced mushrooms (about 1/2 package)
2-3 handfuls baby spinach
1 tsp. dried Thyme
Salt & Pepper to taste
Olive Oil for sautéing mushrooms and spinach


1- Preheat oven and cook frozen pie crust according to package instructions on a baking sheet in the oven.  While crust is cooking, sauté mushrooms and spinach in a little olive oil or water until cooked through and spinach is wilted.  Remove from heat and put aside.

2- In a bowl large enough to hold the milk and eggs, mix together the eggs, milk, thyme, salt and pepper.  Beat until yolks are all broken and mixture is combined.

3- Remove cooked pie crust from oven, but leave on baking sheet.  Sprinkle some cheese on the bottom of the pie crust.  Cover with the mushroom and spinach mix, then sprinkle the rest of the cheese on top.  Pour egg mixture over top, and then place in a 350F oven for 45-55 minutes, until a toothpick or fork comes out clean.  I check after 30 minutes, and then every 10 minutes after that.

4- Remove from oven and let cool slightly before serving.  Can be frozen.

This recipe is pretty simple and practically fool-proof.  Most pie crusts come in packs of two, so you can easily double the recipe, cook two, and freeze one for later.


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