This gluten-free mushroom quiche is made with dairy-free ingredients and tastes great. It's a great choice for brunch or dinner. When you mix savory mushrooms, creamy egg custard, and dairy-free cheese, you get a hearty and flavorful dish.
Ingredients: 1 gluten-free pie crust. 1 tablespoon olive oil. 1 onion, diced. 2 cups sliced mushrooms. 4 eggs. 1 cup dairy-free milk such as almond or coconut milk. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup dairy-free cheese, grated. 2 tablespoons chopped fresh parsley.
Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 7-8 minutes. Remove from heat and let cool slightly. In a mixing bowl, whisk together eggs, dairy-free milk, salt, and black pepper. Spread the mushroom mixture evenly over the bottom of the gluten-free pie crust. Pour the egg mixture over the mushrooms. Sprinkle grated dairy-free cheese on top. Bake in the preheated oven for 30-35 minutes, or until the quiche is set and the crust is golden brown. Remove from oven and let it cool for a few minutes before slicing. Garnish with chopped fresh parsley before serving.
Prep Time: 20 minutes
Cook Time: 35 minutes
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