Perfect Gluten Free Quiche
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  • For the crust
  • 1/2 recipe gluten free pie crust or extra flaky gluten free pie crust, chilledFor the filling
  • 2 tablespoons (28 g) unsalted butter1 tablespoon (14 g) extra virgin olive oil 1 small yellow onion, peeled and diced1 pound (16 ounces) white or baby portobello mushrooms, sliced*1/2 teaspoon kosher salt1/8 teaspoon freshly ground black pepper4 eggs (200 g, weighed out of shell)1 1/3 cups (10 2/3 fluid ounces) half and half, or 1 cup (8 fluid ounces) whole milk8 ounces Gruyère cheese (or other semi-hard cheese, like Asiago, Jarlsberg or sharp white cheddar), grated*Mushrooms can be replaced with 10 ounces broccoli or cauliflower florets, blanched and blotted dry, or 1 pound frozen cut spinach, thawed and squeezed dry.



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