Gluten-Free Mushroom Quiche
Discover the perfect balance of wholesome and indulgent flavors with this Gluten-Free Mushroom Quiche! Featuring a flaky gluten-free pie crust, a savory filling of sautéed mushrooms, garlic, and fresh spinach, and a rich, creamy custard made with eggs, heavy cream, and a hint of nutmeg, this quiche is a satisfying dish for breakfast, brunch, or even a light dinner. Topped with a blend of melted cheddar and Parmesan cheeses, every bite is a delightful combination of earthy, cheesy goodness. With just 15 minutes of prep time and gluten-free ingredients, this recipe is ideal for those with dietary restrictions and anyone seeking a crowd-pleasing, make-ahead dish. Serve it warm or at room temperature alongside a crisp green salad for a complete, deliciously effortless meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pre-made or homemade Gluten-free pie crust
- 2 tablespoons Olive oil
- 250 grams Mushrooms, sliced
- 2 cloves Garlic, minced
- 150 grams Spinach, fresh
- 4 large Eggs
- 200 ml Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, ground
- 100 grams Cheddar cheese, shredded
- 50 grams Parmesan cheese, grated
Instructions
Preheat the oven to 375°F (190°C).
Place the gluten-free pie crust in a 9-inch pie dish and set aside.
In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook for about 5 minutes, until they are browned and tender.
Add the minced garlic to the mushrooms and sauté for an additional 1 minute, until fragrant.
Add the fresh spinach to the skillet and cook until wilted, which should take about 2 minutes. Remove from heat and set aside.
In a medium bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until well combined.
Spread the cooked mushroom and spinach mixture evenly over the prepared pie crust.
Sprinkle the shredded cheddar and grated parmesan cheeses over the vegetables.
Pour the egg and cream mixture over the cheese and vegetables in the pie crust, ensuring everything is evenly covered.
Place the quiche in the preheated oven and bake for 40-45 minutes, or until the filling is set and the top is golden brown.
Allow the quiche to cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.8 g | 270% | |
| Saturated Fat | 94.3 g | 472% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1101 mg | 367% | |
| Sodium | 5572 mg | 242% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 11.5 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 1567 mg | 121% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2150 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
