The secret to baking the most superb gluten free quiche is the crust! Your gf quiche crust should be light and flaky. This mushroom quiche recipe features savory mushroom and shallot mixture coupled with milk, eggs and sour cream to make the impossible vegetable quiche a possible one!
Prep your ice water. Use a 1 cup measuring cup and fill it with ice and water. Let it sit a few minutes so that it chilled the water.
In a bowl, whisk together your measured ice water (3T) and 1 egg. Set aside.
In your food processor, pulse the flour, salt and sugar. Once mixed, add the butter and pulse again until you get a course mixture.
Add in your egg and water mixture and pulse again.
You are going to use a tart dish for this recipe. The one I used measured 1.4 IN x 4.5 INx 4.5 IN. This can affect your recipe, please use the correct size of dish. Lightly oil your tart dish and dump in the course mixture. Using your fingers press the mixture on the bottom and sides of the dish. Be sure to spread evenly and make sure there are no thin spots. Chill for 30 minutes.
In a skillet over medium heat, warm the oil and gently saute the shallot and mushrooms.
In the bottom of the quiche crust, gently place shallots and mushrooms.
Gently place cheese on top of quiche mixture. Whisk together the eggs, milk and sour cream. Pour into crust.
Bake (at 350 degrees F) for approximately 45 minutes or until a knife comes out clean from your quiche when inserted. Let sit for 5 minutes. (This helps to absorb any moisture.)
**If you are using a full size pie dish I would adjust the measurements of the ingredients below:
The rest remain the same.