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Spinach Mushroom Quiche (Gluten Free)

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  • Prep 30 min
  • Total 1 hr 40 min
  • Servings 8
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Bisquick* Gluten Free mix crust topped with spinach and mushroom mixture for a tasty breakfast – perfect if you love French cuisine.
Created Mar 3, 2014
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Ingredients

  • 1 cup (250 mL) Bisquick* Gluten Free mix
  • 1/3 cup (75 mL) plus 1 tbsp (15 mL) shortening
  • 3 to 4 tbsp (45 to 60 mL) cold water
  • 1 tbsp (15 mL) butter
  • 1 small onion, chopped (1/3 cup/75 mL)
  • 1 1/2 cups (375 mL) sliced fresh mushrooms
  • 4 eggs
  • 1 cup (250 mL) milk
  • 1/8 tsp (0.5 mL) ground red pepper (cayenne)
  • 3/4 cup (175 mL) coarsely chopped fresh spinach
  • 1/4 cup (50 mL) chopped red bell pepper
  • 1 cup (250 mL) gluten-free shredded Italian cheese blend

Steps

  •  
    1
    Heat oven to 425°F. In medium bowl, place Bisquick mix. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  •  
    2
    Press pastry in bottom and up side of ungreased 9-inch quiche dish or glass pie plate. Bake 12 to 14 minutes or until crust just begins to brown and is set. Reduce oven temperature to 325°F.
  •  
    3
    Meanwhile, in 10-inch skillet, melt butter over medium heat. Cook onion and mushrooms in butter about 5 minutes, stirring occasionally, until tender. In medium bowl, beat eggs, milk and red pepper until well blended. Stir in spinach, bell pepper, mushroom mixture and cheese. Pour into partially baked crust.
  •  
    4
    Bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Expert Tips

  • Tip 1
    COOKING GLUTEN FREE? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Tip 2
    Substitution: A 4-oz can of sliced mushrooms (drained) can be substituted for the fresh mushrooms. If you prefer, you can use gluten-free shredded Cheddar or gluten-free shredded Monterey Jack cheese in place of the Italian cheese blend.

Nutrition Information

260 Calories, 17g Total Fat, 9g Protein, 16g Total Carbs, 4g Sugars

Nutrition Facts

Serving Size: 8 servings
Calories
260
Total Fat
17g
Saturated Fat
6g
Trans Fat
2g
Cholesterol
120mg
Sodium
340mg
Total Carbs
16g
Dietary Fiber
0g
Sugars
4g
Protein
9g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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