Mushroom, Leek & Sun-dried Tomato Gluten Free Quiche
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!
Mushroom, Leek & Sundried Tomato Gluten Free Quiche
½ cup Oat Flour
½ cup Quinoa Flour
¼ cup Butter, Room Temperature
1 Egg Yolk
¼ cup Water
Pinch Sea Salt
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.
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
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.
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
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.
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