Table of Contents
Looking for a delicious and nutritious brunch option that is both egg-free and gluten-free? This Egg-free Spinach and Mushroom Quiche with a gluten-free crust is the perfect choice. It combines fresh vegetables with a flavorful, dairy-based filling that everyone will enjoy.
Ingredients
- 1 pre-made gluten-free pie crust
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup shredded dairy cheese (optional)
- 1 cup milk or dairy-free alternative
- 1/4 cup all-purpose flour or gluten-free flour blend
- 1/4 teaspoon turmeric (for color)
- Salt and pepper to taste
- 2 tablespoons olive oil
Preparation Steps
Preheat your oven to 375°F (190°C). In a skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook until they are tender, about 5 minutes. Add the chopped spinach and cook until wilted. Season with salt and pepper. Set aside.
In a mixing bowl, whisk together the milk, flour, turmeric, salt, and pepper until smooth. Stir in the shredded cheese if using. Add the cooked vegetables and mix well.
Place the gluten-free crust in a pie dish. Pour the vegetable and milk mixture into the crust, spreading evenly. Bake in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.
Serving Suggestions
This egg-free spinach and mushroom quiche can be served warm or at room temperature. It pairs well with a fresh mixed greens salad and a light vinaigrette. It is perfect for brunch, lunch, or a light dinner.
Tips for Success
- Use fresh, high-quality vegetables for the best flavor.
- If you prefer a richer filling, add a splash of cream or dairy-free alternative.
- Make sure the crust is fully thawed if using a frozen gluten-free crust before baking.
- Feel free to customize with other vegetables like bell peppers or zucchini.
Enjoy this wholesome, egg-free, gluten-free quiche that everyone will love!