Gluten-Free Shrimp 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. 8 ounces cooked shrimp, peeled and deveined, chopped

1 cup sliced mushrooms
1 cup shredded Gruyère cheese
3 large eggs
1 cup whole milk or cream
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:

Spread the cooked and chopped shrimp evenly over the bottom of the prepared pie crust.

Distribute the sliced mushrooms over the shrimp.

Sprinkle the shredded Gruyère cheese over the shrimp and mushrooms.

In a bowl, whisk together the eggs and whole milk or cream. Season with salt and pepper.

Pour the egg and milk mixture over the shrimp, 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.

This is a basic template for a gluten-free shrimp and mushroom quiche. You can adjust the seasonings and ingredients to your preference. Enjoy your homemade quiche!