About the Recipe
This delectable, savory gluten-free mushroom quiche is a brunch favorite, a light lunch champion, and a weeknight dinner superstar! It features a tender, flaky gluten-free crust that gives way to a silky-smooth, umami-packed filling. Indulge in a golden, high-rising custard filled with earthy, savory mushrooms and just the right amount of melty, delicious cheese. The secret to its rich flavor lies in sautéing the mushrooms and onions until they are deeply browned and tender, enhancing their natural sweetness and depth of flavor. A hint of garlic, fresh thyme, and a pinch of nutmeg transform simple ingredients into something extraordinary, adding layers of aromatic complexity to the dish. It is an impressive dish that is easy to make, holds up beautifully, and will make you feel like a culinary genius. Serve it warm or at room temperature alongside a crisp green salad for a meal that is as wholesome as it is decadent. It is pure, mushroomy magic in every gluten-free bite, perfect for any occasion!
Ingredients
Filling
1 tablespoon vegetable oil
3 ¾ cups 1 pound oyster mushrooms, stems trimmed and large caps halved or quartered
3 ¾ cups 1 pound white mushrooms, thinly sliced
Salt and freshly ground white pepper
1 tablespoon unsalted butter
2 small shallots, minced
1 tablespoon thyme, chopped
¾ cup shredded Comté or Emmental cheese (2 ½ ounces)
Pie crust recipe
2 cups milk
2 cups heavy cream
6 large eggs, lightly beaten
Freshly grated nutmeg optional
Pie Crust
Ingredients
¾ cup plus 2 tablespoons tapioca flour, plus more for dusting plus more for dusting
¾ cup cornstarch
¼ cup plus 2 tablespoons brown rice flour superfine if you can find it
¼ cup oat flour
2 teaspoons granulated sugar
¼ teaspoon sea salt
1½ teaspoons xanthan gum
1 cup cold salted butter diced (2 sticks or 16 tablespoons)
3 large eggs
Egg Wash
1 egg beaten
1 tablespoon water
Preparation
Preheat the oven to 325 degrees Fahrenheit. In a large skillet, heat the oil. Add the oysters and white mushrooms, season with salt and pepper, and cook over high heat, stirring occasionally, until they start to soften, about 5 minutes.
Reduce the heat to medium. Add the butter, shallots, and thyme, and cook, stirring frequently, until the mushrooms are tender, about 12 minutes longer. Season with salt and pepper and let it cool.
Scatter ¼ cup of the cheese and half of the mushrooms evenly over the bottom of the pie crust.
In a blender, combine half each of the milk, cream, and eggs, and season with 1 ½ teaspoons of salt, ⅛ teaspoon of pepper, and a pinch of nutmeg. Blend at high speed until frothy, about 1 minute.
Pour the custard into the pastry shell. Top with another ¼ cup of cheese and the remaining mushrooms.
Make a second batch of custard using the remaining milk, cream, and eggs, and add the same amount of salt, pepper, and nutmeg as before. Pour this second batch into the shell.
Scatter the remaining ¼ cup of cheese on top.
Bake the quiche for about 1 ½ hours, or until the top is richly browned and the custard is barely set in the center.
Let the quiche cool in the pan until it’s very warm.
Using a serrated knife, cut the pastry shell flush with the top of the pan. Carefully lift the springform pan ring off the quiche.
Cut the mushroom quiche into wedges, transfer them to plates, and serve warm.
Notes