Gluten Free Mushroom and Feta Cheese Quiche – Bulky Country Style

Posted in Baked Goodies | Home Made Cooking

If you love mushrooms you will surely love this quiche. There’s actually no special story behind it other than the fact that I wanted something with a strong mushroom flavor. Every time I make something with mushrooms in it seems that they add to the flavor but not fully felt, flavor wise that is. I mean, I can feel that there are mushrooms in something but I would like to feel more of them, the flavor and the texture. So I came up with this quiche. The nice thing about it, other than the fact that this mushroom quiche is gluten free, is the fact that the mushrooms are cut into big pieces, they are bulky, and that results in the full flavor and texture of mushrooms in this quiche. But enough talking, just try it, you’ll love it.

Gluten Free Mushroom and Feta Cheese Quiche - Bulky Country Style
Author: 
Recipe type: Main
 
This country style mushroom quiche has a great smell of mushrooms and a great taste of mushrooms. The taste and texture are so dominant you'll love it, and all thanks to the bulky pieces.
Ingredients
  • 18 Mushrooms – Quartered
  • 1 Onion – Sliced
  • ¼ Cup Vegetable Oil
  • 4 Eggs
  • 1 tsp Garlic Powder
  • 4 tbsp Sour Cream
  • Salt and Pepper
  • 1 Cup Feta Cheese – Crumbled
Instructions
  1. Prepare a pie dish (or a Pyrex) and spread a little bit of oil on it. You can use oil spray.
  2. Preheat oven to 350F (175C)
  3. Pour the oil into a skillet and preheat over medium heat
  4. Sauté the onion slices on the heated oil for about 3-4 minutes while stirring
  5. Add the quartered mushrooms and stir for about 4-5 minutes until the mushrooms soften a bit
  6. Once ready, place the mushroom mix in the pre oiled baking pan (Pyrex)
  7. Spread the crumbled feta evenly on top of the mushrooms
  8. In a separate bowl, mix together the other ingredients until fully combined
  9. Pour the batter over the feta cheese and mushrooms (do not mix together) and place in preheated oven for 45-50 minutes until brown and set