Gluten-Free Leek and Mushroom Quiche

Ingredients:

For the Gluten-Free Pie Crust:

1 1/4 cups gluten-free all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, diced
1/4 cup ice water
For the Quiche Filling:
5. 2 leeks, thinly sliced

8 ounces mushrooms, sliced
1 cup shredded Swiss cheese
3 large eggs
1 cup whole milk
Salt and pepper to taste

Instructions:

For the Gluten-Free Pie Crust:

In a food processor, combine the gluten-free flour and salt.

Add the cold diced butter and pulse until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, while pulsing the food processor. Continue until the dough starts to come together.

Transfer the dough to a clean surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 375°F (190°C).

Roll out the chilled dough between two sheets of plastic wrap into a circle to fit a 9-inch pie dish.

Carefully transfer the rolled-out dough to the pie dish and press it into the bottom and sides. Trim any excess dough.

For the Quiche Filling:

In a skillet, sauté the sliced leeks and mushrooms in a bit of oil over medium heat until they are tender and any liquid has evaporated. Season with salt and pepper.

Spread the sautéed leeks and mushrooms evenly over the bottom of the prepared pie crust.

Sprinkle the shredded Swiss cheese over the leeks and mushrooms.

In a bowl, whisk together the eggs and whole milk. Season with additional salt and pepper if desired.

Pour the egg and milk mixture over the leeks, mushrooms, and cheese.

Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.

Allow the quiche to cool slightly before slicing and serving.

Enjoy your homemade Gluten-Free Leek and Mushroom Quiche!