Got brunch? We’ve got quiche. Really quick quiche. Really good quiche. I was going for a chocolate something quiche but somehow it never really worked out all that well. How about a delicious spinach and mushroom pie instead?
There is nothing complicated about making quiche. It just takes a little bit of prepping. You will want to start the day before you want to serve this. For headache free quiche making here’s the routine I follow:
One day before serving:
- make crust(s) and bake. cover loosely with foil overnight
- sauté mushrooms, store overnight in refrigerator
- thaw and squeeze the life out of the spinach, store in refrigerator overnight
- grate cheese, store in refrigerator overnight
- let all the ingredients sit out for about 20 minutes to remove the big chill before assembling
- whip together eggs and kefir, add seasonings
- assemble and bake
- serve and wait for all the compliments – smile – a lot
Again, we are using the 3-2-1 pie crust. Detailed instructions can be found here. This quiche crust is the same – only different. Slightly. I changed the fat to include a little bit of butter, shortening and cream cheese just because it tastes extra good. It’s all in the directions below. You can make this as one large pie, a few small pies, or even itty-bitty little pies (or tarts as they are more commonly titled).
Effortless gluten-free quiche for brunch. Brunch with company or brunch in your pajamas. Brunch for dinner. I bet you want to make one right now.
Don’t worry about me. Go ahead. Make some quiche. I’ll still be here when you get back – still trying to figure out the trick to including chocolate in quiche.
|Spinach & Mushroom Quiche, Gluten Free||
- 300 grams GF flour or any GF AP flour (100 grams superfine brown rice flour, 100 grams superfine white rice flour, 100 grams tapioca starch/flour) (about 2¼ cups flour)
- ¼ cup of starch (any) for rolling the dough (set that aside)
- 1 teaspoon salt
- 200 grams fat: 115 g unsalted butter (1 stick), 55 g full fat cream cheese (about ¼ of 8 oz. package), 30 g of Spectrum Shortening
- 100 grams very cold ice water
- 8-10 oz. organic frozen cut spinach, thawed and drained
- 8-10 oz. mushrooms, freshly sliced
- 1-2 green onion stalks, chopped
- 2 tablespoons olive oil
- 4 oz. Emmental cheese, grated
- 7 whole large eggs
- 10 oz. whole-milk kefir, plain
- salt to taste
- pepper to taste
- freshly grated nutmeg
- Place the flour(s) and salt in the food processor. Pulse to mix. Add in all the fat: butter, cream cheese and shortening cut into small-ish chunks. Pulse until it looks like large coarse crumbs. Add the (ice) water down the chute a little at a time just until the dough comes together in a ball. Keep pulsing until it does, because it will. Dump onto a parchment covered surface and work in all the loose pieces. If you are making a 9 or 10 inch pie, divide in two. If you are making small pies or tarts divide evenly into as many as 8 pieces. Dust the parchment with a tiny bit of starch and place the dough piece on that. Cover with a sprinkle of starch and more parchment or plastic wrap. Roll into a circle a little bit bigger than your pan. Remove top plastic. Pick up the dough or use the old flip trick – place the pan in the center of the dough upside down and pick up everything including the bottom parchment and with one smooth motion, flip the whole thing over. The dough will fall into the pan – and it might crack, but that’s easy to fix. Wiggle the dough into place and pinch the crust edges and mush the cracks together. Repeat for each pie or tart pan. It actually goes along quickly once you start. Place the crusts on baking sheets and if you have room in the freezer, pop them in there for about 15 minutes. If not, refrigerate them for about 30 minutes.
- Preheat oven to 350. Place frozen crusts (still on baking sheets) in the oven and bake for about 25 to 30 minutes or just until they are beginning to look golden brown. Cool completely. They can be stored on the counter covered loosely with foil overnight.
- Thaw spinach and really squeeze it dry. Then squeeze again. Set aside. Saute mushrooms and chopped green onion in olive oil. Add salt and pepper to taste. Make sure to caramelize the mushrooms until they are past that liquid stage and are nice and brown. Set aside. Grate cheese and set aside. When you are ready to assemble the quiche for baking mix eggs with kefir and whip until mixture is smooth. Add a pinch more salt and pepper and stir.
- Preheat oven to 350. Place spinach and mushroom mixture in the bottom of the pie crust. Sprinkle with freshly grated nutmeg. Add a sprinkle of salt and pepper. Top with most of the cheese, leaving a little behind to add to the top. Pour the egg/kefir mixture into the crust through a strainer to leave behind little egg bits – you’d be surprised what lurks. Add the remaining cheese to the top, grate some more nutmeg on top if you wish. Bake about 35-40 minutes or just until the top looks cooked and is golden brown and puffed. Cool just slightly and serve.