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 cooking cream, dairy-free, 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
Printed Recipe Note: For detailed illustrated process steps, access the recipe online version
- 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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