learning to cook healthier & without a recipe!

Gluten-free Spinach Mushroom Quiche

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Mmmm quiche. I’ve been trying to consume a lot less wheat and looked up recipes for gluten-free quiche crusts, I found a really interesting one here. It called for cooked brown rice, cheese and an egg. I was pretty sceptical but it turned out pretty well! I based some of the filling and cook time from here. Quiche is nice because you can get some veggies in early in the morning without really feeling like you’re eating a ton of veggies. A great invention by the Germans, yes, I looked that up!

For the gluten-free crust:

2 cups cooked brown rice

1/4 cup shredded cheese (I used Organic Valley sharp cheddar)

1 egg (I got farm fresh eggs from the Wednesday market in Atlantic Beach- if you live in AB you should go get those fresh eggs!)

Stir all of the ingredients together and press into a greased pie pan. Cook at 450 for about 8 minutes. After you take it out reduce the heat in the oven to 375.

For the quiche filling:

about 2 tbsp extra virgin olive oil

1 handful of sliced mushrooms, chopped

1/2 white onion, diced

3 big handfuls of fresh spinach

salt & pepper

4 eggs

1 cup shredded cheese (I used the rest of the Organic Valley)

1/2 cup cottage cheese

1/8 tsp nutmeg

Saute the onion in the olive oil over medium heat until the onions are translucent.  Add the mushrooms until they reduce, then add the spinach, 1 handful at a time, until cooked down. Add a little salt & pepper. Once cooked, set aside. Stir the 4 eggs, both cheeses and nutmeg together, add a little pepper. I added too much salt in mine not thinking about how salty cottage cheese can be. Place the spinach mixture in the bottom of the pie crust then top with the egg mixture. Cook at 375 for 50 minutes. Cover with foil after about 35 minutes to make sure the top doesn’t get too brown.

I also made some potatoes to go along with it. I sauteed some sweet onion (about 1/2) in olive oil and added 8 red petite potatoes, sliced thin. I let them cook for about 10 minutes in the skillet then transferred them to the oven with a little salt, pepper, and rosemary and cooked for 20 more minutes, pretty tasty! 


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