Spinach Mushroom Quiche

By msweeney

Ingredients

• 1 cup Bisquick® Gluten Free mix
• 1/3 cup plus 1 tablespoon shortening
• 3 to 4 tablespoons cold water
• 1 tablespoon butter
• 1 small onion, chopped (1/3 cup)
• 1 1/2 cups sliced fresh mushrooms (about 4 oz)
• 4 eggs
• 1 cup milk
• 1/8 teaspoon ground red pepper (cayenne)
• 3/4 cup coarsely chopped fresh spinach
• 1/4 cup chopped red bell pepper
• 1 cup gluten-free shredded Italian cheese blend (4 oz)

Details

Servings 1
Cooking time 100mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 425°F. In medium bowl, place Bisquick mix. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

2
Press pastry in bottom and up side of ungreased 9-inch quiche dish or glass pie plate. Bake 12 to 14 minutes or until crust just begins to brown and is set. Reduce oven temperature to 325°F.

3
Meanwhile, in 10-inch skillet, melt butter over medium heat. Cook onion and mushrooms in butter about 5 minutes, stirring occasionally, until tender. In medium bowl, beat eggs, milk and red pepper until well blended. Stir in spinach, bell pepper, mushroom mixture and cheese. Pour into partially baked crust.

4
Bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.