If you use leftover gluten-free pasta in this easy quiche, warm it in the microwave before adding to the pie.
1/2 cup sweet rice flour
1/4 cup potato starch flour
1/2 tsp dry mustard
1/2 tsp salt
1/4 tsp xanthan gum
3/4 cup sharp Cheddar cheese, grated
1/4 cup butter, melted
1 tbsp butter
1 medium onion, chopped
6 mushrooms, finely chopped
3/4 cup Cheddar cheese, grated
1 cup hot cooked brown rice or corn noodles (spaghetti or fettucine)
pepper, to taste
2 very large or 3 medium eggs, well beaten
3/4 cup hot milk
Preheat oven to 325F.
To prepare crust, mix together flours, xanthan, cheese, mustard, salt, and butter. Use more butter if needed to hold it together. Press firmly into a 9” pie plate.
Lightly sauté onions and mushrooms in butter until browned. Pour over crust. Top with a layer of warm noodles and sprinkle with cheese, dusting with pepper. Pour beaten eggs over the pasta. Slowly pour in the hot milk. Bake for 40 to 45 minutes, until well set.
