Easy Gluten-Free Pie Crust [Video]

This easy 2-ingredient whole grain gluten-free pie crust video recipe is life-changing! It holds together perfectly and fits to any filling, sweet or savory!

Course Main course/starter/side dish

Cuisine American

Prep Time 5

Cook Time 55

Total Time 1 50

Servings

Calories 319kcal

Author Elena Szeliga

Ingredients

For the gluten-free quiche crust:

370 grams or 2 cups quinoa cooked and chilled
2 eggs beaten
salt and freshly ground black pepper to taste

For the mushroom filling:

1 tablespoon olive oil
1 shallot finely chopped
400 grams or 0.9 lbs chanterelles (or any other mushrooms)
1 clove garlic minced
salt and freshly ground black pepper to taste
120 grams or 1 cup crème fraiche
2 eggs beaten
50 grams or 1/2 cup grated Parmesan cheese
2-3 scallions chopped
20 grams or ½ cup parsley chopped

Instructions

Make the gluten-free quiche crust:

Preheat the oven to 190 °C or 375 °F. Combine the cooked quinoa with beaten eggs and salt and pepper. Grease the baking form with oil or cooking spray. Press the quinoa mixture into bottom and up sides of a baking form. The best way to do it is to use a rubber spatula. Bake the crust for 20 minutes.

Make the mushroom filling:

Meanwhile, prepare the mushroom filling. In a skillet, sauté the chopped shallot in olive oil over medium heat for about 3 minutes or until translucent. Add chanterelles and increase the heat. Cook for about 7 minutes, stirring occasionally, until all the moisture is evaporated and mushrooms are nice and golden brown. Add garlic and season with salt and freshly ground black pepper.
In a separate bowl, whisk together crème fraiche and beaten eggs. Add grated Parmesan cheese, chopped scallions, parsley and chanterelles. Season with more salt and pepper, if desired.

Put it all together:

Once the crust is done, arrange the filling on it and bake for 30 more minutes. Enjoy!

Video

Nutrition