Mushroom & Broccoli Quiche Recipe with a Gluten Free Potato Crust
Made this today. It was easy and tastes pretty awesome. I cooked the potato base for a few minutes extra and the whole mixture on top of the potatoes for about 45 minutes at 375 deg. It wasn't overcooked. I feel that a Pyrex baking dish requires a bit longer cooking time than a metal one.
- 3 or 4 red potatoes, sliced
- 2 tablespoons olive oil
- 3 scallions, chopped
- 1 pound mushrooms, quartered
- 1 head of broccoli
- Salt and freshly ground pepper
- 1 c. soy milk (or whatever type of milk you have)*
- 2 large eggs
- 2 egg yolks
- Pinch nutmeg
- up to1 1/2 cups cheese, grated (use whatever you have on hand)
1. Preheat your oven to 350 degrees. Slice the red potatoes very thinly – somewhere between 1/8” and 1/4” thick. Layer them around a pie plate, starting in the middle and trying not to leave any spaces where the filling might run through. Pop in the oven for 15 minutes.
2. Begin heating the oil in a non-stick or cast iron skilled over medium heat. Clean the mushrooms with a slightly damp cloth. Remove the stems and then quarter them with a sharp knife. Add the mushrooms to the skillet and stir frequently until they are golden brown.
3. While the mushrooms are sauteing, chop the florets off of the head of broccoli and separate into small pieces. Then use scissors to finely snip the green part of the scallions. Add the broccoli florets and saute until they are bright green, and then remove the skillet from the heat.
4. In a medium size mixing bowl, whisk the milk, eggs, and egg yolk together until they are slightly frothy. Season the egg mixture with salt, pepper, and nutmeg.
5. Now it is time to contruct the quiche. Your potato crust should be ready by now, so evenly sprinkle 1/2 of the cheese over the crust. Then spread the mushrooms and broccoli over the cheese, and top with the remaining cheese. Finally, pour the egg mixture over everything else, and place the dish in the over for 30 to 35 mintues. When the quiche is ready, the center should be firm, and the top should have started to brown. (I probably could have left mine in a bit longer, but we were really, really hungry!) Take the quiche out of the oven, and let it cool on a wire rack for 10 mintues before slicing.
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