Easy Mushroom Quiche (GF V)
This gluten-free mushroom quiche made with Kate’s Go-To Pastry Base is creamy, savoury, and packed with flavour. The perfect bake for brunch, lunch or a cosy dinner — ready in under an hour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nododonuts.com.
Cooking tools:
- Pan
- Mixing bowl
- Whisk
- Pitcher
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tart pan
- Oven
- Stove
- Kitchen scale
- Wooden spoon
- Spatula
- Pastry base dish
Ingredients
- Kate's Go-To Pastry Base
- 1 Tbsp butter or olive oil (optional)
- 1 Garlic Clove, finely chopped
- 1 Tbsp Fresh Thyme Leaves
- 200g Mixed Mushrooms (we used Swiss brown, oyster and shiitake), sliced
- 5 Large eggs
- 1/2 Cup milk
- 50g Grated cheese (e.g. parmesan, gruyère or feta crumbled - optional)
- Salt & paper to taste
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