Mushroom Quiche

There's something deeply comforting about a homemade quiche—especially when it's packed with earthy mushrooms, hearty beans, and a flaky gluten-free crust. This vegetarian delight is a celebration of wholesome ingredients and bold flavours, perfect for any meal of the day.

Mushroom Quiche

Enjoy the quiche with a fresh salad lightly dressed in lemon vinaigrette for lunch.

Or serve it with roasted vegetables for a more filling dinner.

It even tastes great cold—perfect for picnics or packed lunches.

Mushroom & Bean Quiche - Gluten / Dairy Free

Ingredients

• 300g chopped mushrooms

• 1 diced onion

• Handful of green beans cut into bite size pieces

• 4 medium eggs or 3 large eggs

• 1/2 cup grated plant based cheese

• 1/4 cup plant based cream

• 10 cherry tomatoes cut in halves

• 1 tsp dried herbs

• 1 tsp gluten free soya sauce

• 1 tsp ground coriander

Directions

1. Put the oven on at 180 degrees

2. Make the gluten free pastry first which is in a seperate recipe to this.

3. Dry fry the mushrooms until they get wet. Add the dried herbs and soya sauce and cook for about three minutes.

4. Add the onions and green beans and cook for another minute.

5. Remove from the heat and set aside.

6. Once cool add the mushroom mix into the crust.

7. In a separate bowl add the eggs and cream and mix well.

8. Add the cheese into the crust and spread evenly

9. Add the egg mix into the crust.

10. Spread the chopped cherry tomatoes evenly over the top of the quiche and bake at 180 degrees until golden brown usually about 35 minutes.

11. I always prefer to leave the quiche sitting for about half an hour before serving it. That way it always seems to slice better and its not too hot. A trick to doing that is switching the oven off and opeing lthe oven door. Leaving it in there and coming back half an hour later and then tuck in.