Spinach, Mushroom and Swiss Cheese Quiche

Have a brunch to attend? a bridal or baby shower? Or just in the mood for something different for breakfast?

This is my go to, especially in the winter months. I make it as a quick breakfast or snack to have in the house. Hey it’s perfect for all occasions even the simplest being everyday life.

Deliciously Simple Chocolate Cake Mix at King Arthur

Print Recipe

Gluten Free Mushroom and Swiss Cheese Quiche

You won't miss the gluten in this quiche. The Buttery and flaky crust is perfect.

Prep Time30

Cook Time45

Course: Breakfast

Cuisine: French

Keyword: Bob’s Red Mill Gluten Free Pie Crust, Buttery, Flaky, mushroon, quiche, swiss cheese

Servings: 8 people

Author: Amber

Equipment

1 Pie dish
Pie weights

Ingredients

Pie Crust

1 Bob's Red Mill Gluten Free pic crust mix you can use an pie crust that you perfer
16 tbsp avocado butter
6 tbsp ice water

Filling

1/2 cup sliced fresh mushrooms
1/2 cup diced onion
2 cup fresh spinach
1 cube garlic i use the freeze crushed garlic
5 whole eggs you can use egg whites as well
1/3 cup milk or heavy cream
1/2 cup shredded swiss cheese block or bagged cheese ( add more to your liking)
Dash salt and pepper

Instructions

Pie Crust

Preheat oven to 350°F.
Follow the directions on the package for the pie crust. I know it says to use shortening, but trust me the avocado butter makes the crust flaky. Once the dough is formed, there should be enough dough for 2 pies depending on the size of your pie pan( you can save the extra for a later date).I freeze my left over dough and save it for a later date. Take the dough you are using today and place in the fridge for 30 mins to chill.
Once the crust is chilled, remove from fridge. Grease your pie pan with cooking spray or butter whichever you prefer. Roll the out dough, it doesn't have to be perfect. Place crust in pan. You may have to use your hands. Gluten free dough is very crumbing and doesn't always roll out perfect like other doughs. Once you dough is to your liking, pierce the bottom of the pie dough with a fork to allow it to cook evenly. Place parchment paper over dough ( i spray the side that touches the dough with a little canola spray to help it not stick. Place pie weights on parchment paper. Place in over for 15-20 mins. Pie crust should be slightly brown when it comes out.
Next is the filling!

Filling

While the crust is baking, you can work on the filling. In a skillet add 1 tbsp of olive oil and place heat on med-low. Add your onions first, when they start to get translucent add the mushrooms, spinach, garlic, salt and pepper. Cover with a lid and let reduce. While that is cooking on the stove, in a small bowel add the eggs and milk and whisk.
I add half the cheese to the mixer.
Once the pie crust is out of the oven, remove the pie weighs and parchment paper be cautious it will be hot. The crust should be slightly golden brown. Add the veggie mix to the pie crust and even it out. Then add the egg, milk and cheese mixer. Finally add a little more cheese on top and pop it in the oven. Let it cook for 40-45 mins. The crust should be golden brown when done. Once out of the oven let it cool and enjoy.