C – With practice, things get easier.
Without practice, it will always be a challenge. Using pie dough is getting easier and easier. I guess practicing during the holidays and with the requests to make quiches, tarts and pies for my husband and his friends has allowed me to practice this year.
Although, I do feel like pie season is coming to an end for me.
I have been making way too many of these delicious things. We are almost sick of them.
I needed to have more ideas to use this pie dough, so I can get more practice using it. Do you have any new ideas? Please let me know.
I came up with this idea wondering how to make a savory pie without making it a pot pie. This one is simple, but very rich. You really can’t eat a lot of it. I usually add a side salad with the quiche to lighten up the dish.
The crust is flaky and tender. I used to par-bake the crust, but it really isn’t needed. The spinach and mushrooms have great texture. I love the cream cheese and egg mixture.
|Gluten-Free Pie Week 2016: Gluten-Free Spinach and Mushroom Quiche|
- 1 Tbsp grapeseed or canola oil
- 2 cups cremini mushrooms, sliced
- ½ yellow onion, chopped
- 4 oz frozen spinach, thawed and water completely squeezed out
- Salt and pepper to taste
- A pinch of red pepper flakes
- 8oz cream cheese room temperature
- ½ cup Parmesan, grated
- 1 cup sharp cheddar cheese
- 2 eggs
- ¼ tsp paprika (optional)
- ¼ tsp Cayenne pepper (optional)
- 1 Gluten-Free pie crust (recipe link below)
- Preheat oven to 350 degrees.
- In a medium saute pan, place oil and mushrooms along with a pinch of salt and pepper on medium high heat. Saute until golden brown on both sides.
- Add onions and saute until soft. Add a pinch of red pepper flakes, salt and pepper.
- Remove from heat. Place mixture into a bowl to cool slightly.
- Add spinach, cream cheese, Parmesan, cheddar, eggs, paprika, Cayenne, salt and pepper to taste. Mix well and set aside.
- Lightly sprinkle some gluten-Free flour over a flat, clean surface. Sprinkle some more flour over the top of the dough and rolling pin. Roll dough out to an ⅛ inch thick or to fit your pie pan.
- Place rolled dough in pie pan and shape to fit.
- Pour spinach mushroom mixture into the pie pan. Spread the mixture evenly.
- Top with more cheddar and Parmesan cheese.
- Bake for 30 to 35 minute, or until the crust and the top is golden brown.
- Remove from oven and let it sit for at least 10 minutes before serving.
- Slice up and serve.
Gluten-Free Pie Crust recipe
I think it’s a lot better than adding milk to make a custard. It makes the mixture more dense and filling. It also cooks a lot faster than with milk.
I am so proud of my pie crust making skills. It’s getting better and better.