Imagine cutting into a slice of gluten free mushroom quiche and savoring the rich flavors of sauteed mushrooms and sweet caramelized onions; all encased in a light, crumbly pie crust that is entirely dairy and gluten free.
The gluten free pate brisee dough offers a flaky base. It has the same quality as the traditional shortcrust pastry dough. This irresistible vegetarian quiche is an excellent option for those looking to enjoy a gourmet meal without gluten or dairy.
Key Ingredients And Substitutes
- Gluten free flour blend – used for the crust, Schar, or Caputo gluten free flour provides a good structure without gluten.
- Vegan Butter – used for the pie crust, Violife Salted Vegan Butter and Flora+ Vegan Butter are the best choices.
- Mushrooms – portobello or white mushrooms are ideal. Do a combination of mushrooms you prefer for different flavors.
- Onions – yellow onions are best for caramelizing. Otherwise, use red onions for a stronger taste.
- Eggs – are essential for the quiche filling to set. Just Egg is the substitute for the vegan option.
- Dairy free Cooking Cream – oat cooking cream goes well with onions and mushrooms. Soy-based cooking cream works, too.
Substitution Table
| Original Ingredients | Substitute With |
|---|---|
| Schar GF Bread Mix | King Arthur GF Bread Flour or Caputo GF* |
| Violife Salted Vegan Butter | Flora+ Vegan Butter or Naturli Vegan Block** |
| White Button Mushrooms | Portobello |
| Yellow Onions | Red Onions |
| Eggs | Just Egg for vegan option |
| Planti Oat Cooking Cream | Califia Heavy cream or Valsoia Cream |
How To make the filling of gluten free mushroom quiche
- Clean mushrooms with a damp cloth and slice them. Sauté with olive oil in a separate pan over medium-high heat until no moisture and golden brown. Season with salt and pepper to taste, then set aside.
- Slice onions thinly and cook over low heat with olive oil while stirring occasionally until golden brown. It takes about 20-30 minutes. Set aside.
- For the quiche egg mixture, combine all ingredients, then beat to loosen the eggs and cream.
Handling and Baking of gluten free Shortcrust dough
- Chill the shaped dough in the pie dish or tart ring for at least 30 minutes before baking to help retain its shape.
- Use pie weights or dried beans on parchment paper over the dough during blind baking to keep the crust bottom flat.
- Pre-baking at 190°C (375°F) for 18-20 minutes.
- Cool the crust completely before filling to prevent it from breaking and becoming soggy.
Step By Step Instructions
STEP 1
- Cream the cold butter cubes, salt, sugar, and eggs on a cold work surface with your finger until the dough becomes crumbs.
- Add the cold water, then mix until the dough clumps together. Wrap it with cling film, then refrigerate for an hour.
- Check out the Gluten Free Pate Sucree recipe for complete details.
STEP 2
- Sauté the onions until caramelized. Using the same pan, sauté the mushrooms and cook them until golden and all liquid has evaporated. Let cool.
- Whisk together eggs, dairy free cooking cream, salt, nutmeg, and pepper in a bowl. Spread the mushroom and onion mixture evenly over the pre-baked crust. Pour the egg mixture on top.
STEP 3
- For a large, thick quiche (20 x 5 cm or 8 x 2 in), bake at 145°C (293°F) for 25 minutes, then adjust the temperature to 170°C (338°F) and continue baking for another 15 minutes.
- For thinner quiche, bake at 170°C (338°F) for 35 to 40 minutes.
- Let the quiche cool for 15-30 minutes before slicing and serving.
No Cheese Gluten Free Mushroom Quiche With Caramelized Onions
Indulge in the rich, savory taste of a dairy and gluten free vegetarian quiche that combines the rich umami of mushrooms with sweet caramelized onions in a flaky gluten free pate brisee crust.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- Digital scale
- straight wooden rolling pin
- measuring dough strip
- silicone pastry mat
- perforated silicone baking mat It prevents the crust bottom from puffing up, optional
Ingredients
Gluten Free Pate Brisee
- 15 g cold water
- 270 g Schar Bread Mix flour or Caputo GF Flour
- 150 g salted vegan butter – cold and cut into cubes Violife Salted is preferred
- 3 g salt
- 5 g sugar
- 60 g egg 1 large egg
Quiche Filling
- 500 g white mushrooms
- 4 pcs yellow or white onions large
- 250 g eggs about 5 large eggs
- 250 g vegan cooking cream, soy-free, nut-free
- 4 g salt
- 1 g nutmeg powder
- 1 g black pepper powder
Instructions
Gluten Free Pate Brisee or Shortcrust Dough
- Cream the cold butter cubes, salt, sugar, and eggs on a cold surface using your fingers until the mixture resembles crumbs.
- Incorporate the cold water and continue mixing until the dough forms a ball. Wrap the dough with cling film and refrigerate for one hour.
- For a detailed guide, refer to the Gluten Free Pate Brisee recipe.
Quiche Filling and Baking
- Caramelize the onions by sautéing them until golden brown. In the same pan, sauté the mushrooms until golden and all liquid evaporates. Season with salt and pepper. Set aside.
- Combine eggs, dairy free cooking cream, salt, nutmeg, and pepper in a bowl, whisking thoroughly. Spread the sauteed mushroom and onion evenly over the pre-baked crust, then pour the egg mixture on top.
- For a large, thick quiche (20 x 5 cm or 8 x 2 in), bake at 145°C (293°F) for 25 minutes, then adjust the temperature to 170°C (338°F) and continue baking for another 15 minutes.
- For thinner quiche, bake at 170°C (338°F) for 35 to 40 minutes.
- Let the quiche cool for 15-30 minutes before slicing.
Notes
- Keep all ingredients as cold as possible during dough-making for a flakier crust.
- Blind bake the crust for 20 minutes before adding the filling to prevent sogginess.
- Do not overcook the quiche. The filling should still jiggle a bit when you shake it.
- Try adding different herbs, such as thyme or rosemary, to the mushroom and onion mixture for added flavor.
- Allow the quiche to rest for at least 20 minutes before cutting to ensure the filling sets properly.
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