From the Castle Kitchen: Gluten-Free Field Mushroom & Aged Cheddar Mini-Quiche

By: Jamie Patterson Chojnacki

In my early twenties, I took on a position as a part-time cook in a manor-house kitchen, just north of Toronto. At the time, it was functioning as a boutique retirement home. While there, I learned how to make classic dishes - from pineapple-baked ham to Quiche Lorraine - the latter of which I enjoyed eating as much as I did making it.

Fast forward some years, and I find myself creating the breakfast and event menus for The Palace at Osowa Sien; tailoring each to the unique needs of our guests.  One event had a request for Quiche, but only if it could be entirely gluten free and vegetarian. Challenge accepted!

After some weeks of research and experimentation, this recipe was born. Not only is it rich and delicious, but it is high in fiber too.  Now, it is hard for us to think of having quiche any other way... and should it be mushroom picking season, this dish should be top-of-mind to showcase your foraging efforts.

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Gluten-Free Mini-Quiche Pies

with Field Mushroom & Aged Cheddar

Serves 4

Note: weight given in ( ) is not to be confused with volume

Crust

• 2 scoops (150 grams) oat flour (I used a coffee grinder to make mine from rolled oats)

• 2 pinches of sea salt

• 3 garlic cloves, pressed or smashed into a paste

• 1 pinch of fresh cracked pepper

• 1 sprig of fresh rosemary, finely chopped

• 2 tablespoon (30 ml) bio, single source olive oil

• 2 teaspoon (10 ml) cold water

+  4 small rounds, coated with olive oil to prevent quiche from sticking

Filling

• 4 bio free-range eggs, preferably local

• 6 bio field or forest mushrooms (medium sized), sliced

• 75 grams of aged white English cheddar, grated

• 1/2 a pink onion, or 2 shallots, sliced length-wise

• 1/2 sprig of fresh rosemary, finely chopped

• 1 pinch of sea salt

• fresh cracked pepper

+ extra olive oil for frying pan

Pre-heat oven to 205 ° C / 400 ° F.

Combine the crust ingredients into a bowl and use your fingers to mix until moist and crumbly, similar to pastry texture. When clumped together in your fist, it will stick together.

Divide the crust mixture evenly among the four small rounds. Press down each portion firmly with your fingers until rounds evenly covered.

Place the crust in the oven for 15 minutes to pre-bake. Remove and set aside to cool.

Meanwhile, place frying pan over medium heat, adding enough oil to lightly coat the bottom. Begin by sautéing the mushrooms for a few minutes, then add in onions. After a few more minutes, when onions are tender and mushrooms browned, add rosemary. Stir and set aside (off heat), 

In a medium bowl, beat the eggs with a fork. Add the sautéed mixture, cheddar, sea salt and fresh ground pepper, to the bowl while giving a couple of stirs to combine.

Divide the mixture evenly, filling each small round near the brim.

Place back in oven for about 20 minutes, until the quiche is both fluffy in texture and golden in color. When done, remove from oven and let cook for 5 minutes.

Serve as individual quiche pies paired with a refreshing salad for lunch, or cut the mini pies into quarters for bite-sized canapés at cocktail hour.

Did you try this recipe?

Let us know about it in the comments below.