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French · Main
Spinach and Mushroom Quiche
A tender gluten-free crust holds a custard of eggs, milk, mushrooms, spinach and melting cheese. Serve it warm with a green salad for lunch or brunch.
- YieldServes 8 (one 23 cm quiche)
- Hands-on40 min
- Total1 h 35 min
- Difficulty
Ingredients
Crust
- 1 cupgluten-free baking mix
- 85 gvegetable shortening, about 1/3 cup plus 1 tbsp, cold
- 45 mlcold water, 3 tbsp, plus up to 1 tbsp more if needed
Filling
- 1 tbspbutter
- 1onion, small, chopped (about 1/3 cup)
- 115 gbutton mushrooms, sliced (about 1 1/2 cups)
- 4eggs
- 240 mlmilk
- 0.13 tspcayenne pepper
- ¾ cupfresh spinach, coarsely chopped
- ¼ cupred bell pepper, chopped
- 1 cupItalian cheese blend, shredded, gluten-free (about 115 g)
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