Quiche is so yummy, and so off limits for so many kids in my practice – until this gluten and dairy free mushroom quiche option worked out perfectly! I combed many sites for a way to do this that met my criteria for no dairy or gluten, and, tasted really good. I ended up with this amalgam of my own that worked really well.

You will need a gluten free pie crust for starters. You can buy these in the frozen section of most supermarkets now, but I don’t love those, and I don’t mind making my own. I use Bellas’ Gluten Free All Purpose Baking Mix for this, and it’s a snap. I have made my own for years but like this product and recipe better for pie crusts. I’ve even cut the back of the box out and tucked it into my recipe binder in my kitchen so I can grab this recipe fast, any time…

So, either buy or make a GF crust, bake it for ten minutes while you assemble the quiche ingredients, and let it cool. When your filling is ready, the crust will be too.

Mushroom Quiche, Gluten AND Dairy Free

Print Recipe

No compromise here. Classic quiche taste and texture that will satisfy even the most hardened cheese lovers.

• CourseMain Dish

Servings	Prep Time
6-8 pieces	40 minutes

Cook Time	Passive Time
50 minutes	50 minutes

Servings Prep Time 6-8 pieces 40 minutes

Cook Time Passive Time 50 minutes 50 minutes

Mushroom Quiche, Gluten AND Dairy Free Print Recipe No compromise here. Classic quiche taste and texture that will satisfy even the most hardened cheese lovers. CourseMain Dish Servings Prep Time 6-8 pieces 40 minutes Cook Time Passive Time 50 minutes 50 minutes Servings Prep Time 6-8 pieces 40 minutes Cook Time Passive Time 50 minutes 50 minutes

Ingredients

• 1 Gluten Free Crust Buy frozen, or make your own - see note above.
• 1.5 pounds fresh button mushrooms sliced into thin segments, not chopped in chunks
• 1/2 medium onion chopped fine
• 2 Tablespoons grass fed ghee sub olive or coconut oils or Earth Balance Vegan spread if zero dairy is needed
• 4 large eggs
• 1 cup full fat canned coconut milk
• 1/4 cup plain unsweetened almond milk
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 teaspoon dry mustard powder
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup Daiya cheese shreds Optional grated "cheese" on top
• 1 medium Ripe hierloom tomato

Servings: pieces

Instructions

1. Prepare your pie crust per package instructions if you've bought a mix (See product and image above). Whether you'e made your own crust or purchased one, once it's ready, place it in a 400 degree oven and bake for ten minutes. Once it is done, set it aside, but keep your oven ready: Reduce heat to 375.
2. Slice mushrooms into thin segments and chop onion fine. Heat a skillet to medium and add the ghee (or olive oil, coconut oil, or vegan spread of your choice). Sauté the onions first, for about two minutes, to just soften. Then add mushrooms and reduce heat to low. Sauté until mushrooms are lightly but not completely cooked, about 3 minutes; remove from heat before they spill a lot of water into the skillet. If they do, drain it off before placing in your pie crust later.
3. Whisk together the eggs, coconut milk, almond milk and spices until frothy and evenly blended.
4. Spread the cooked vegetables evenly in the pie crust. Pour the egg mixture over all. Lay tomato slices gently on top of the egg and vegetable filling in a ring pattern, around the outer edges of the mixture, working your way in toward center of the quiche. If desired, add cheese substitute shreds and sprinkle on top. You may also use any grated cheese your family tolerates here if desired, like Manchego (sheep cheese) or hard goat milk cheddar.
5. Place the quiche on a baking sheet to prevent spillage and drips in your oven. Bake at 375 for 45 - 50 minutes or until the top has puffed up and browned, and the quiche is set when given a gentle shake. Let it rest for 10 minutes before serving. The top will settle when cooled.

   

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