After a couple failed attempts of making an eggless, gluten-free quiche, I finally nailed it! The secret is grated Cheddar Cheese in the filling and lots of Butter in the crust! The combination of Sage and Mushrooms will make your mouth water. You won’t miss the eggs or the wheat! I dare you to try these :) :)
Eggless Sage and Mushroom Quiche
- 2 1/2 Cups sliced Mushrooms (Baby-Bella, Shiitake, Oyster)
- 4 Tablespoons Ricotta
- 3/4 package Cream Cheese
- 1 Cup grated Cheddar Cheese
- 3 Sage leaves
- 1 teaspoon Whole Grain Mustard
- Olive Oil
- 1 Cup Gluten-Free Flour (such as King Arthur or Glutino)
- plus 2 Tablespoons for the Quiche filling
- 6 Tablespoons cold Butter
- 2-3 Tablespoons cold Water
- a pinch of Sugar
- Salt and Cracked Pepper
Preheat the oven to 375.
Combine the Gluten-Free Flour with the Butter, Water, and a pinch of Sugar and Salt. Pulse until blended. When taking a handful, the dough should hold its shape but if you poke it, it should crumble. That's how you know the dough is good! Wrap the dough in Saran Wrap and set aside in the refrigerator until ready for assembly.
Over low heat in a non-stick skillet, drizzle Olive Oil and add the Mushrooms. Let them cook and release their liquid, about 5 minutes. They will shrink in size. Crack some Salt and Pepper on them and remove from heat.
In a bowl, mix together the Cream Cheese, Ricotta, grated Cheddar Cheese, Mustard, 2 Tablespoons Gluten-Free Flour, and torn Sage Leaves. Gently incorporate the Mushrooms.
Grease a muffin tin. Evenly distribute the chilled Dough to each cup and press down into the bottom. Spoon the filling on top of the dough evenly. Bake in the oven for 23-27 minutes. The sides should look golden brown!
Immediately after taking the Quiches out, grate more Cheddar Cheese on top and let them cool for at least 30 minutes before attempting to take them out. Enjoy!
© Nimai\'s Cookbook
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