This Gluten-Free Savory Mushroom Quiche is a rich and elegant dish featuring a flaky homemade gluten-free crust, a creamy custard filling, and layers of earthy oyster and white mushrooms. Finished with nutty Comté or Emmental cheese and fragrant thyme, this quiche is perfect for brunch, lunch, dinner, or special occasions. The combination of tender mushrooms and silky custard creates a restaurant-quality dish that is both comforting and sophisticated.
Prep Time
45 minutes
Cook Time
1 hour 30 minutes
Total Time
2 hours 15 minutes
Servings
10 to 12 servings
Gluten-Free Pie Crust
¾ cup plus 2 tablespoons tapioca flour, plus extra for dusting
¾ cup cornstarch
¼ cup plus 2 tablespoons superfine brown rice flour
¼ cup oat flour
2 teaspoons granulated sugar
¼ teaspoon sea salt
1½ teaspoons xanthan gum
1 cup cold salted butter, diced
3 large eggs
Egg Wash
1 large egg, beaten
1 tablespoon water
Mushroom Filling
1 tablespoon vegetable oil
1 pound oyster mushrooms, stems trimmed and large caps halved or quartered
1 pound white mushrooms, thinly sliced
Salt, to taste
Freshly ground white pepper, to taste
1 tablespoon unsalted butter
2 small shallots, minced
1 tablespoon fresh thyme, chopped
¾ cup shredded Comté or Emmental cheese
Custard Filling
2 cups whole milk
2 cups heavy cream
6 large eggs, lightly beaten
Freshly grated nutmeg, optional
1½ teaspoons salt per custard batch
⅛ teaspoon white pepper per custard batch
Prepare the Gluten-Free Pie Crust
In a large mixing bowl, whisk together the tapioca flour, cornstarch, brown rice flour, oat flour, sugar, salt, and xanthan gum until well combined.
Add the cold diced butter and work it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Add the eggs and mix until a dough forms. Shape the dough into a disk, wrap tightly, and refrigerate for at least 30 minutes.
Lightly dust a work surface with tapioca flour and roll the dough into a large circle. Carefully transfer it to a 9-inch springform pan or deep-dish quiche pan. Press the dough evenly into the bottom and sides.
Refrigerate the crust for 15 minutes while preparing the egg wash.
Whisk together the egg and water. Brush the crust lightly with the egg wash and set aside.
Prepare the Mushroom Filling
Preheat the oven to 325°F.
Heat the vegetable oil in a large skillet over medium-high heat. Add the oyster mushrooms and white mushrooms. Season lightly with salt and white pepper.
Cook the mushrooms for about 5 minutes, stirring occasionally, until they begin to soften and release their moisture.
Reduce the heat to medium. Add the butter, shallots, and thyme. Continue cooking for 10 to 12 minutes, stirring frequently, until the mushrooms are tender and most of the liquid has evaporated.
Taste and adjust the seasoning with additional salt and pepper if needed. Remove from the heat and allow the mixture to cool slightly.
Assemble the Quiche
Scatter ¼ cup of the shredded cheese evenly across the bottom of the prepared crust.
Spread half of the mushroom mixture over the cheese layer.
Prepare the First Custard Layer
In a blender, combine 1 cup milk, 1 cup heavy cream, and 3 lightly beaten eggs.
Add 1½ teaspoons salt, ⅛ teaspoon white pepper, and a pinch of freshly grated nutmeg if using.
Blend on high speed for about 1 minute until frothy and well combined.
Carefully pour the custard into the prepared crust over the mushroom layer.
Sprinkle another ¼ cup of cheese over the custard, followed by the remaining mushrooms.
Prepare the Second Custard Layer
Blend the remaining 1 cup milk, 1 cup heavy cream, and 3 eggs with another 1½ teaspoons salt, ⅛ teaspoon white pepper, and a pinch of nutmeg.
Slowly pour the second custard mixture into the quiche shell.
Top with the remaining ¼ cup cheese.
Bake the Quiche
Place the quiche on a baking sheet to catch any drips.
Bake for approximately 1½ hours, or until the top is deeply golden brown and the center is just barely set. The custard should still have a slight wobble in the center when gently shaken.
Remove from the oven and allow the quiche to cool until very warm.
Using a serrated knife, carefully trim any excess crust flush with the top edge of the pan if desired.
Release and remove the springform ring carefully.
Slice into wedges and serve warm.
Make-Ahead Instructions
For overnight preparation, allow the baked quiche to cool completely. Leave it unmolded, cover, and refrigerate overnight.
To serve, slice into wedges, arrange on a baking sheet, and warm in a 350°F oven for about 10 minutes or until heated through.
Alternatively, bake the quiche completely and allow it to cool. Store in an airtight container in the refrigerator for up to 4 days.
Reheat individual slices or the entire quiche in a 325°F oven for approximately 15 minutes, or until thoroughly warmed.
Using a combination of oyster mushrooms and white mushrooms creates a more complex flavor and texture.
Comté cheese provides a rich, nutty flavor, while Emmental offers a milder and slightly sweeter profile.
Fresh thyme enhances the earthy mushroom filling and complements the creamy custard beautifully.
Allowing the quiche to cool before slicing helps the custard fully set for cleaner slices.
This gluten-free mushroom quiche pairs wonderfully with a crisp green salad, roasted asparagus, or fresh seasonal fruit for a complete meal.
