Bacon, Spinach, and Mushroom Quiche

bacon spinach mushroom quiche

Serving  size  8

Prep   20  mins
Cook   45 mins

Total Time:  65 mins

GutenFree Gluten Free     


This bacon, spinach, and mushroom quiche is another great gluten free recipe to keep your family humming along.”




  • 1 ¼ cup brown rice flour
  • ¾ cup tapioca flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 tablespoon sugar
  • ½ cup butter
  • 1/2 cup rice milk


  • 6 large eggs
  • 1 cup rice milk
  •  ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup spinach chopped
  • 4 slices of bacon cooked and crumbled
  • ½ cup chopped mushrooms
  • 1 cup shredded swiss cheese
  • 1 tablespoon tapioca flour


  1. Preheat oven 400 deg. Coat 2 9-inch pie plates with butter.  In a bowl mix flours, salt, soda, and sugar.  Melt butter in a saucepan. Mix in butter and milk into the flour mixture until it becomes dough consistency.  Press half of the dough into a pie plate, sprinkle flour on top of dough and on fingers (this is to keep the dough from sticking to your fingers) and press into the bottom of the plate and up the sides.  Press the other half into another pie plate. Cook in oven for 10 minutes. Make another quiche with the second crust, make a pie, or freeze for another day!
  2. Allow the crust to cool.  This is important for the texture.
  3. Blend eggs, milk, and salt in a bowl. Add spinach, bacon, and mushrooms.  Mix tapioca flour into shredded cheese and then mix into egg mixture.
  4. Add egg mixture to a cooked crust and then make second egg mixture and add it to the second crust.  Cook at 350 for 45 minutes, until middle of quiche is firm.




Chef Notes:



GutenFree Gluten Free     EggFree  Egg Free     LactoseFree Lactose Free   Vegetarian Vegetarian          *Dairy Free


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