Want a mushroom quiche that slices cleanly, with silky onions and a crisp, crumbly crust, all without gluten or lactose? Here, the mushrooms cook down until all their moisture evaporates, the onions turn a deep golden amber, and the filling sets beautifully without any cheese.
The first bite is all about contrast: a thin, crisp crust underneath, a tender filling in the center, deep mushroom flavor, and the sweetness of the onions. This isn’t a make-do quiche; it’s the real thing, designed from the outset to be free of gluten and dairy. This recipe joins my other savory gluten-free recipes.
What is a gluten- and lactose-free mushroom quiche?
It’s a vegetarian quiche filled with sautรฉed mushrooms and caramelized onions, baked in a gluten-free shortcrust shell until fully set. Chef Rommel Reyes’s version uses a gluten-free, lactose-free pastry, plant-based cooking cream instead of traditional cream, and no cheese at all.
At heart, it stays close to a classic quiche: a prebaked crust, an evenly layered filling, and an egg-and-cream custard. The eggs are essential for helping the filling set properly, even without cheese. For precise proportions from start to finish, weigh everything to the gram.
Main ingredients
For the crust, the gluten-free flour blend makes a big difference. Schรคr Bread Mix or Caputo gluten-free flour give the shell structure despite the lack of gluten. For the fat, use well-chilled salted vegan butter, cut into cubes. Violife Salted works particularly well, and Flora+ Vegan Butter is another solid option.
The mushrooms are the backbone of the flavor. The recipe uses white button mushrooms, but portobellos work just as well, and you can even combine a few varieties for more depth. Wipe them clean with a damp cloth before slicing, not under running water.
For the onions, yellow onions are best for caramelizing. If you want a bolder flavor, go with red onions. Slice them finely so they soften evenly as they cook.
In the custard, the eggs are what make the quiche set. For a vegan version, replace them with Just Egg. Oat-based plant cream pairs especially well with mushrooms and onions, though soy cooking cream also works well.
Technical tips and pitfalls to avoid
Start the dough on a cold work surface. Using your fingertips, mix the cold cubed vegan butter with the salt, sugar, and egg until the mixture looks like coarse crumbs. Stop at that stage for the first mix; once it reaches that crumbly texture, you’re on the right track.
Then add the cold water and mix just enough for the dough to come together into a ball. Don’t work it any further. Wrap it in plastic wrap, then chill it in the refrigerator for 1 hour before using.
Once the dough is fitted into the pan or ring, chill it again for at least 30 minutes before baking. This rest helps it keep its shape in the oven. For the blind bake, cover it with parchment paper and add pie weights or dried beans: the base will stay flat instead of puffing up.
Blind-bake at 190ยฐC for 18 to 20 minutes. Then let the crust cool completely before adding the filling. If you fill it too soon, it may crack and turn soggy.
For the filling, thinly slice the onions and cook them over low heat with olive oil, stirring from time to time, until nicely golden. Count on about 20 to 30 minutes. Then cook the mushrooms in the same pan, after the onions: this concentrates all the flavors already in the pan.
Another option is to sear the mushrooms in a separate pan with olive oil over medium-high heat. In both cases, aim for the same end point: they should be nicely browned, with no moisture left. Season the sautรฉ with salt and pepper, then set it aside. If you cooked the onions and mushrooms together, season that mixture before setting it aside, then let it cool.
For the custard, thoroughly whisk together the eggs, plant-based cream, salt, nutmeg, and pepper. Whisk until smooth and well combined so the eggs and cream are fully blended. Then spread the mushrooms and onions evenly over the prebaked crust and pour the custard over the top.
The final baking time depends mainly on thickness. For a large, deep quiche measuring 20 x 5 cm, bake first at 145ยฐC for 25 minutes, then raise the temperature to 170ยฐC and bake for another 15 minutes. For a thinner quiche, bake directly at 170ยฐC for 35 to 40 minutes.
Once it comes out of the oven, wait 15 to 30 minutes before slicing. This resting time helps the filling finish setting and gives you cleaner slices. The same goes for serving: let it cool slightly before bringing it to the table.
For more inspiration, take a look at my gluten-free recipes.
Recipe developed by chef Rommel Reyes. Find his work on Instagram, his Substack newsletter, and his YouTube channel.
Ingredients
- 15 g cold water
- 270 g Schar Bread Mix or Caputo GF Flour
- 150 g cold salted vegan butter, cut into cubes preferably Violife Salted
- 3 g salt
- 5 g sugar
- 60 g egg
- 500 g button mushrooms
- 4 yellow or white onions large
- 250 g eggs about 5 large eggs
- 250 g lactose-free cooking cream, soy-free and nut-free
- 4 g salt
- 1 g nutmeg ground
- 1 g black pepper ground
Instructions
Gluten-free shortcrust pastry
- Using your fingertips on a cold surface, work the cold butter cubes with the salt, sugar, and eggs until the mixture resembles coarse crumbs.
- Add the cold water and continue mixing until the dough comes together into a ball. Wrap it in plastic wrap and refrigerate for 1 hour.
- See the gluten-free shortcrust pastry recipe for a detailed step-by-step guide.
Quiche filling and baking
- Cook the onions until caramelized and golden. In the same pan, sautรฉ the mushrooms until golden and all their liquid has evaporated. Season with salt and pepper, then set aside.
- In a bowl, whisk together the eggs, lactose-free cooking cream, salt, nutmeg, and pepper until smooth. Spread the sautรฉed mushrooms and onions evenly over the pre-baked crust, then pour the egg mixture over the top.
- Bake at 145ยฐC for 25 minutes for a large, deep quiche (20 x 5 cm), then increase the temperature to 170ยฐC and continue baking for another 15 minutes.
- Bake at 170ยฐC for 35 to 40 minutes for a thinner quiche.
- Let the quiche cool for 15-30 minutes before slicing.
