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Spinach Mushroom Quiche
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Prep Time:
30 minutes
Total Time:
1 hour 40 minutes
Gluten-free Bisquick® crust with spinach and mushroom topping, a delicious and savory French-inspired breakfast.
Ingredients:
  • 1 cup Bisquick™ Gluten Free mix
  • 1/3 cup plus 1 tablespoon shortening
  • 3 to 4 tablespoons cold water
  • 1 tablespoon butter
  • 1 1/2 cups sliced fresh mushrooms (about 4 oz)
  • 4 eggs
  • 1 cup milk
  • 1/8 teaspoon ground red pepper (cayenne)
  • 3/4 cup coarsely chopped fresh spinach
  • 1/4 cup chopped red bell pepper
  • 1 cup gluten-free shredded Italian cheese blend (4 oz)
Instructions:
  • Preheat oven to 425°F. In a medium bowl, combine Bisquick mix with shortening using a pastry blender until the mixture resembles small peas. Add cold water, 1 tablespoon at a time, mixing with a fork until the dough is moistened and almost leaves the side of the bowl (add 1 to 2 teaspoons more water if needed).
  • Gently press the pastry into the bottom and up the sides of an ungreased 9-inch quiche dish or glass pie plate. Bake for 12 to 14 minutes, or until the crust is lightly browned and firm. Then, reduce the oven temperature to 325°F.
  • In a 10-inch skillet, melt butter over medium heat. Sauté onion and mushrooms in butter for about 5 minutes until tender, stirring occasionally. In a medium bowl, whisk together eggs, milk, and red pepper until smooth. Fold in spinach, bell pepper, cooked mushroom mixture, and cheese. Pour the mixture into the partially baked crust.
  • Bake for 40-45 minutes until a knife inserted in the center comes out clean. Allow to rest for 10 minutes before slicing.

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