Thursday, March 25, 2010

Spinach, Mushroom & Cheddar Quiche - Gluten Free

For those who are just trying to cook gluten-free, please keep in mind that it is a trial and error process. Some ingredients seem to combine differently so be very aware. For example, baking gluten-free is tricky. Gluten binds. You have to replace that. It is one of the challenges in making a gluten-free product let alone make tasty. Here is a recipe for a spinach, mushroom & cheddar quiche. Have fun!

Spinach, Mushroom & Cheddar Quiche
  • Yield: 3 quiches; each with 8(5oz.) slices
  • Prep Time: 45 minutes plus 1 hour unattended baking
  • Shelf-life: 1 day

Quiche is a perennial favoritefor lunch or a light dinner. In this version, the crust is made with cornmeal scented witha touch of thyme. You can fill it with any number of savory ingredients, including spinach, mushrooms, onions & cheddar cheese, as it is here. When rolling out the crust, it helps to keep gluten-free flour handy for dusting your workspace.


  • Vegetable cooking spray
  • 1lb. fine cornmeal (about 3 cups)
  • 1.5 teaspoons salt
  • 1 teaspoon dried thyme leaves
  • 6oz. unsalted butter, chilled and cut into small pieces
  • 3 large eggs beaten with 1 tablespoon water
  • Gluten-free flour for dusting


  • 3 tablespoons vegatable oil
  • 9oz. chopped yellow onions
  • 1.25lbs. white mushrooms, wiped, trimmed & sliced
  • 2lbs. frozen chopped spinach, defrosted and squeezed dry
  • 3 cups light cream or milk
  • 12 large eggs
  • 3 tablespoons dijon mustard
  • 1 tablespoon dried thyme leaves
  • 1.5 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1.5lbs. shredded sharp cheddar cheese


  1. Preheat oven to 350 degrees F. Spray 3 (9inch) Pyrex pie plates with vegetable spray.
  2. Combine cornmeal, salt & thyme in a food processor and pulse to mix. Add butter & pulse until it resembles fine meal. Pour in eggs & process until mixture draws together into a ball. Remove & divide into 3 equal balls.
  3. On a lightly floured workspace or pastry cloth, roll each ball into an 11 inch circle. Fit each into a pie plate, folding edges back & crimping them.
  4. Bake crusts for 10-12 minutes to set.
  5. Prepare the filling: Heat oil in a large skillet. Add onions & sauté until golden, 3-4 minutes; add mushrooms & sauté until wilted, stirring often. Cool slightly; stir in spinach.
  6. In a large bowl, beat cream or milk, eggs, mustard, thyme, salt & pepper together. Stir in cheese & mushroom spinach mixture.
  7. Ladle filling into the crusts, return to oven & bake for about 50-55 minutes until a knife inserted in the center comes out clean. Remove.

Nutritional Data: (per 5oz. portion)

Calories: 370

Cholesterol: 196mg

Sodium: 660mg

Fat: 26g

Dietary Fiber: 3g

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