Caramelized Onion and Mushroom Quiche with Almond-Oat Crust (gluten-free)
Contributor:
Emily
Catetories:
Breakfast Foods, Other Main Dishes, Vegetarian (or easy fix)
Recipe:
Adapted from Martha Stewart (filling) and The Road to Honey (crust)
Makes one 9” pie/quiche
Not to start off with negativity, but this crust does not roll out very well. I’ve found it’s much easier to press the dough directly into the pan using your fingers or the bottom of a measuring cup, then press plastic wrap over that and stick it into the fridge to chill rather than try to roll it out.
Ingredients:
For the crust:
1 ½ cups rolled oats, processed into coarse flour
1 cup ground almond meal
4 tablespoons cornstarch
½ teaspoon salt
2 teaspoons dried oregano
5-6 tablespoons ice cold water
6 tablespoons unsalted butter, cubed small or frozen and grated
For the filling:
2 tablespoons olive oil, divided
8 ounces baby portabella mushrooms, sliced
2 cups thinly sliced onions (about 1 medium/large onion)
6 eggs
¾ cup half and half
4 ounces crumbly cheese (feta, goat cheese, or queso fresco)
Directions:
1. For the crust. After processing the oats into coarse flour, add almond flour, cornstarch, salt, and oregano and run the food processor until well combined. Add the cubed butter to the food processor and pulse about 10-15 times until mixture has pea-sized pieces. Transfer dough to bowl. Sprinkle 4 tablespoons of ice water evenly across the mixture and knead the dough with your fingers. Add one tablespoon of ice cold water at a time as needed until the dough comes together, about 1-2 more tablespoons.
2. Mash the dough into the pie or quiche pan using your fingers or the bottom of a dry measuring cup and then cover with plastic wrap and refrigerate the whole thing for at least 30 minutes or up to 24 hours.
3. Preheat the oven to 425 degrees.
Using a fork, prick the bottom and sides of the crust several times. Place parchment paper on top of the dough and weigh down with pie weights or dried beans. Bake for about 10 minutes or until edges are set.
4. For the filling. Lower oven temp to 375 degrees. In a large skillet over medium-high heat, melt 1 tablespoon of the butter and saute mushrooms until soft, about 5 to 7 minutes. Transfer to bowl. Return skillet to stovetop and add remaining tablespoon of oil and sliced onions. Saute until golden brown and lightly caramelized, about 15-20 minutes, and add to mushrooms. In a separate, large bowl whisk eggs and heavy cream together, and add mushroom-onion mixture. Stir in crumbled cheese, salt, and pepper and mix until well combined. Pour into crust.
5. Bake 35-45 minutes until center of quiche is just set. Serve warm or at room temperature.
Notes:
To make this weeknight-friendly. I will often make the crust and the mushroom-onion mixture the night before and shove them in the fridge. The next day, while the crust is baking I'll prep the rest of the filling and bake as usual.
Quiche can be made up to 3 days ahead; just cool completely, cover with foil and keep refrigerated. If you’re like me and prefer your quiche warm, reheat in oven at 325 degrees for 15-20 minutes until warmed through.