Gluten Free Mushroom Quiche Recipe
Quiche is easily made into a gluten free option but not many people know it can be cooked in a crockpot. A simple ingredient list and seasonal fall mushrooms add to the ease of making this dish.
Quiche is easily made into a gluten free option but not many people know it can be cooked in a crockpot.
- Gluten-free nonstick cooking spray
- 1 tablespoon olive oil
- 2 pounds mushrooms sliced
- 6 large eggs
- 1 cup milk or dairy-free milk
- 2 tablespoons gluten-free baking mix
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- 4 ounces crumbled feta cheese
Use a 4-quart slow cooker sprayed with cooking spray.
Heat the olive oil in a large skillet on the stove over medium heat. Add the mushrooms and cook, stirring, until they have browned completely and have shrunk in size. Add the mushrooms to the prepared insert.
In a large mixing bowl, whisk together the eggs, milk, baking mix, salt, and pepper until frothy. Fold in the crumbled cheese.
Pour this mixture evenly on top of the mushrooms. Cover and cook on low for 6-7 hours or on high for about 4 hours. The quiche is finished when the top has browned, the center has set, and it has begun to pull away from the sides.
Serve hot, cold, or at room temperature.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.