A few weeks ago my mom, who is gluten-free and had been craving quiche for months, ordered five bags of gluten-free pie crust mix online. When it arrived in the mail, she was so excited to have quiche for the first time in five years, that I knew I had to get cooking right away. So, I spent the entire next Saturday making her two quiches and a lemon pie with gluten free crust. Daughter-of-the-year.
When scouring the internet for recipes, I found a quiche recipe with stellar reviews, and I decided to give it a shot. The recipe called for a half-cup of butter, and before I realized how much butter this really was, I had already put it in the quiche. Unfortunately, the quiche came out a little too buttery and rich for my mom’s taste, so I knew that I would have to try again. On the second try, I added only two tablespoons of butter, used fresh spinach, added a bit more salt, and was pleased to find that the quiche was perfect. I recommend using as many fresh ingredients as possible. The fresher the better!!!
ENJOY! Oh…and here are some links to our favorite gluten-free pie crusts:
2 tbsp butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
I would reccomend substituting for 10oz of microwaved fresh spinach for fresher ingredients.
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
8 ounce shredded Cheddar cheese
1 (9 inch) unbaked deep dish pie crust
For a recipe for a pie crust see below.
4 eggs, beaten
1 cup whole milk (skim milk for low-fat option))
salt and pepper to taste
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes.
- Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
- In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
- Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.