Gluten-Free Mushroom Quiche

Delight your taste buds with this hearty and wholesome Gluten-Free Mushroom Quiche, a perfect recipe for brunch, lunch, or a light dinner. Featuring a buttery gluten-free pie crust as its base, this savory quiche is packed with earthy sautéed mushrooms, tender wilted spinach, and a touch of aromatic garlic for a flavor profile that’s rich and satisfying. Topped with a creamy egg and heavy cream custard infused with subtle hints of nutmeg, and generously layered with melted cheddar and Parmesan cheeses, this quiche is a comforting, protein-packed dish that's irresistibly indulgent yet gluten-free. Ready in just an hour and serving up to six, it’s an ideal meal to share with friends or enjoy as leftovers. Pair it with a crisp side salad for a complete and gluten-free culinary delight!

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Place the gluten-free pie crust in a 9-inch pie dish and set aside.

Step 3

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.

Step 4

Add the minced garlic to the mushrooms and sauté for an additional 1 minute, until fragrant.

Step 5

Add the fresh spinach to the skillet and cook until wilted, which should take about 2 minutes. Remove from heat and set aside.

Step 6

In a medium bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until well combined.

Step 7

Spread the cooked mushroom and spinach mixture evenly over the prepared pie crust.

Step 8

Sprinkle the shredded cheddar and grated parmesan cheeses over the vegetables.

Step 9

Pour the egg and cream mixture over the cheese and vegetables in the pie crust, ensuring everything is evenly covered.

Step 10

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.

Step 11

Allow the quiche to cool for at least 10 minutes before slicing and serving.

Nutrition Facts

Serving size	1231.7 grams (1231.7g)

Amount per serving	% Daily Value*
Calories	2997

Total Fat 210.80g	270%
Saturated Fat 94.30g	472%
Polyunsaturated Fat 2.90g
Cholesterol 1101mg	367%
Sodium 5572mg	242%
Total Carbohydrate 164.90g	60%
Dietary Fiber 14.20g	51%
Total Sugars 11.50g
Protein 95.60g	191%

Vitamin D 210IU	1052%
Calcium 1567mg	121%
Iron 10mg	57%
Potassium 2150mg	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.

Source of Calories

Fat: 64.5%

Protein: 13.0%

Carbs: 22.4%