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Mushroom, Leek & Sun-dried Tomato Gluten Free Quiche

Home Recipes Mushroom, Leek & Sun-dried Tomato Gluten Free Quiche
Mushroom, Leek & Sun-dried Tomato Gluten Free Quiche

Mushroom, Leek & Sun-dried Tomato Gluten Free Quiche

Jan 6, 2017 | Recipes | 0 comments |

One of my weaknesses is quiche. There are many other indulgences I am a glutton to, like scones, but that is for another day. I digress, whenever I see a quiche on a restaurant or cafe menu, I have to try it. Okay, the crust may not be the most healthy thing on the planet, but every bite tastes like heaven to me. Anyhow, recent research has been found to support the consumption of butter, so I tag the crust as a win.

Before Christmas I experimented with a variety of quiche recipes. You can find all sorts of mushrooms stocked on market shelves in autumn and early winter here in Barcelona, like much of the rest of the world. If you are the outdoor type, you can take to the countryside like thousands of Catalans under the mushrooms’ spell and collect these little jewels with the quintessential wicker basket. It is fun, believe me, but do have a guide book handy navigating those fungi that are not to be consumed by humans.

I also had requests for a gluten free quiche crust recipe. So here it is. The filling can change, but definitely file this decadent beauty in a safe place and return to it again and again for festive brunch get-togethers.

Once you have made this rustic mushroom quiche you will want to share it. The flavors are hearty and make you image yourself cuddling under a wool quilt next to a warm hearth with fire crackling sipping a spiced apple cider for an afternoon of reading. It is that comforting. From my creative kitchen to yours, happy cooking. Bon appetit!

Mushrooms, leeks, and sun-dried tomatoes nestled in a rustic egg batter.
Oat Flour and Quinoa Flour combine with butter to make this fabulous crust.

Mushroom, Leek & Sundried Tomato Gluten Free Quiche

Dough

½ cup Oat Flour

½ cup Quinoa Flour

¼ cup Butter, Room Temperature

1 Egg Yolk

¼ cup Water

Pinch Sea Salt

DIRECTIONS

Preheat oven to 200⁰C or 390⁰F. Set aside an 9-inch spring form pan.

In a medium mixing bowl combine the oat flour and quinoa flour. Add the butter, using a fork or pastry cutter, combine it with the flour creating small pea-size balls. Add the egg yolk and continue to cut it into the dough. Season with salt while adding the water to combine, shaping the mixture into a ball. The dough will be firm and using your hands is recommended.

Filling

1 Tbsp Olive Oil

1 Garlic Clove, minced

½ Red Onion, diced

2 cups White Button Mushrooms, or Baby Portabellas, sliced

1 cup Shitake Mushrooms, sliced

2 Leeks, sliced

½ cup Sundried Tomatoes, sliced

1/2 tsp Dried Rosemary

1/2 tsp Dried Sage

1/2 tsp Dried Oregano

¼ tsp Sea Salt

¼ tsp Black Pepper

DIRECTIONS

In a large skillet over medium high heat, heat the olive oil. Add the garlic, onions, mushrooms, leeks, and sun-dried tomato. Sauté until tender and lightly browned. Add the seasoning and combine evenly. Remove from heat.

Egg Mixture

6 Whole Eggs

1 tsp Dried Rosemary

1 tsp Dried Sage

1 tsp Dried Oregano

½ tsp Sea Salt

½ tsp Black Pepper

½ cup Aged Gouda, grated

DIRECTIONS

In a small mixing bowl crack the eggs. Add seasoning and beat with a fork until thoroughly combined. Add the Gouda.

Roll the dough out in a circle on a piece of parchment paper. Transfer this dough to a 9-inch spring form pan. The edges are okay if they are rough. Pour the mushroom mixture into the crust. Slowly pour egg mixture over the mushroom mixture.

Place in the oven to bake for 20-25 minutes until the eggs are set and the quiche is lightly browned.

Forming the gluten free crust for the mushroom quiche

Mushroom, Leek, and Sun-dried Tomato Gluten Free Quiche

Tags: BreakfastBrunchCheeseEggsgarlicGluten FreeHealthyHealthy CookingLeeksMushroomsQuichestarterVegetarian
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About Emily Dawn Szajda

HELLO! MY NAME IS EMILY DAWN SZAJDA I am a professional chef, writer, yoga & meditation instructor, sports nutritionist and adventurous traveler. I believe in running away from comfort zones and embarking on a journey to discover your passion and purpose. Discover more

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  • Yoga
    • Hot Power Yoga: Why We Sweat
    • The Growth of the Yoga Industry
    • Questionnaire Complete: How I came to teach Yoga in Europe
  • Meditation
    • Going Through Transitions in Life Meditation
    • Resistance vs. Surrender Yoga Nidra Meditation
    • Mindfulness in our Everyday
    • Yoga Nidra Meditation: Patience
  • In the Kitchen
    • Nutrition
      • Turmeric’s Healing Powers
      • The Truth About Supplements: 5 Things To Consider
      • 5 Tips On How To Stay Hydrated
    • Recipes
      • Sweet Potato, Banana & Blueberry Pancakes
      • Yellow Squash & Carrot Cakes
      • About
  • Blog
  • About
    • Emily Dawn Szajda
    • Live Your Life
    • References
    • In The Press
    • Contact
  • Travel & Events
    • Retreats
      • Mindful Meditation Yoga Retreat In Valencia, Spain
      • Mindfulness Meditation Yoga Retreat
      • Yoga & Massage Weekend Getaway
    • Workshops
      • Live The Sweetlife: Mindful Eating with Sweetgreen
      • Active Nutrition Workshop
      • A Healthy Spin on Holiday Cookies
      • Rise & Shine Yoga Morning
    • Events
      • Root to Rise Yoga + Brunch
      • Creative Writing Webinar
      • Crowdfunding Launch Party
      • Crowdfunding Big Time Journey of a Small Town Girl
      • Hydrate and Meditate at Mandarin Oriental
      • Beauty Mask, Meditation & Mimosas at recharj®
      • Women’s Circle: Nourishing The Feminine Spirit at recharj®
      • Live The Sweetlife: Mindful Eating with Sweetgreen
      • Rooftop Guided Meditation at the Embassy Row Hotel
      • Women’s Circle: Meditate, Relate, and Renew at recharj®
      • Rooftop Guided Meditation at the Embassy Row Hotel
      • RECHARJ SIP + SAVOR Yoga Social Mondays
      • POP Up SUP Yoga & Brunch Morning
    • #
      • Team Builders
      • Customize the Experience
  • RELAX, RESET, REJUVENATE
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