GF Buckwheat-Mushroom Crust Quiche

This quiche is great for holiday entertaining or a lazy Sunday brunch. It has a silky custard filling and an earthy buckwheat-mushroom crust which makes for a delectable combination.

Makes 9-inch pie
9-inch spring form pan, greased, bottom lined with parchment

3 tablespoons butter
¼ cup chopped onion
2 cups white mushroom caps, coarsely chopped
½ cup macadamia nuts, ground
⅔ cup buckwheat flour
¼ cup sweet rice four (also called sticky rice flour)
¼ cup potato starch
1 tablespoon fresh rosemary leaves, chopped

2 tablespoon olive oil
1 large onion, minced
½ teaspoon Himalayan salt
1 bunch spinach, chopped, steamed

6 eggs
2 cups whole milk
1 cup crème fraiche (or heavy cream)
1½ teaspoons salt
¼ teaspoon nutmeg

¼ cup grated pecorino cheese

Crust: Melt butter in a large skillet over medium heat. Add chopped onions and sprinkle with salt. Sauté for 2 minutes. Add mushrooms and cook until tender. Remove from skillet and transfer to food processor. Add nuts, buckwheat flour, rice flour and potato starch. Pulse until well combined. The dough will be very wet and sticky; wrap in plastic wrap. Chill in refrigerator for 20 minutes.

Filling: In same skillet, add olive oil and onions; sauté over medium heat. Cover for 15 minutes to steam and release moisture. Remove cover, reduce heat to medium low and cook an additional 15 minutes. Remove from heat.
In another pan, add spinach and a few tablespoons of water; cook until wilted. Strain with a colander, then use your hands and squeeze any excess moisture. It’s important to release all moisture from the filling ingredients. Combine strained spinach with onions and mix together. Set aside.

Blind bake crust: Preheat oven to 350⁰F. Place dough between 2 sheets of plastic wrap and roll to ¼-inch thick. Lay dough into prepared pan, pressing dough up sides of pan to keep from shrinking. Bake for 25 minutes – using your fingers to press down the dough when it starts to bubble on the bottom (or line with pie weights). Let shell cool 15 minutes before adding filling. Reduce oven temperature to 325⁰F.

Custard: In a blender, froth the milk, cream, eggs, salt and nutmeg.

Assemble: Put ½ of the onion-spinach mixture into the crust. Pour ½ the custard over that. Sprinkle with ½ the cheese. Layer with the remaining onion-spinach mixture. Refroth the batter (frothing helps keep the ingredients suspended) and pour into the crust. Sprinkle remaining cheese on top. Put the quiche on a tray then place in oven. Bake until center is just set; there should still be some jiggle (~ 1½– 2 hours). Cool for 30 minutes, then refrigerate until ready to serve. To serve hot, reheat slices for 10 minutes at 350⁰F on parchment-lined baking sheet.

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