Gluten-free, Dairy-free Mushroom Quiche

Here’s a fabulous dish that’s loaded with vitamin K, as well as high quality protein, vitamin A, calcium and other minerals.  Everyone will ask for more! 

Ingredients

• a lightly baked 9 inch GF pie shell
• 1 tablespoon extra virgin olive oil
• 2 cups sliced fresh mushrooms
• 2 cups fresh spinach leaves
• 1 cup grated semi-soft sheep cheese
• 4 large fresh eggs
•  ½ teaspoon salt
•  ¼ teaspoon black pepper
•  ¼ teaspoon ground nutmeg
•  1 cup sweetened rice milk

Equipment

Pie plate.

Process

Prepare pie shell.  Here’s our recipe (makes 2 shells so you can freeze the other):

• 1 1/4 cup rice flour
• 1/4 cup millet flour
• 1/2 teaspoon xanthan Gum
• 1/2 teaspoon GFCF baking powder
• 1 teaspoon salt
• 1/2 cup non-hydrogenated shortening
• 2 large eggs, beaten

Blend dry ingredients – flours, xanthan gum, baking powder and salt.  With a pastry blender, mix in the shortening till it resembles coarse meal. Lightly mix in the beaten eggs just until the dough pulls together. Divide dough in half and chill 10 minutes.

Roll two crusts between sheets of plastic wrap or wax paper.  Peel off top sheet then place the dough over the pie plate.  Remove other sheet.  Prick dough in several places with a fork to prevent air pockets.  Bake in a 350°F oven for about 8 minutes or until just set. Do not brown.

Prepare filling.

In a skillet, heat oil over medium heat, adding mushrooms.  When mushrooms are golden on one side, turn off heat and stir in spinach.  Arrange over bottom of pie shell. Sprinkle grated cheese over vegetables. Set aside.

Meanwhile, beat eggs together with a fork.  Stir in seasonings and rice milk.  Pour mixture evenly over cheese.  Place pie in the oven and bake for 35 minutes or until center is firm.

Serves 4.