Gluten-Free Harvest Quiche
This harvest quiche utilizes the convenience of frozen gluten-free pie crust with a creamy custard and autumn-inspired filling ingredients- a hug for your tastebuds.
Ingredients
- 1 Tablespoon butter
- ½ teaspoon olive oil
- 1 cups butternut squash peeled, seeded and diced small
- 1.5 cups chicken apple sausage links sliced thin (two 3 oz links)
- ½ cup shallots shaved thin (around 2 large peeled)
- 2 Tablespoons fresh sage leaves minced
- 1 cup cremini mushrooms diced small
- 1 frozen 9-inch GF pie shell
- 1 cup arugula washed & dried
- 6 pastured eggs
- ½ cup half and half
- pinch of nutmeg
- ½ teaspoon pink Himalayan salt
- 10 turns fresh-cracked black pepper
- ½ cup aged gouda cheese grated
Instructions
- Preheat oven to 350 degrees. Defrost your frozen GF pie shell atop a sheet pan while you begin sautéing your filling ingredients.
- In a large saute pan over medium heat, add butter and olive oil and your butternut squash. Sauté until lightly browned and beginning to soften, about 5 minutes. Add your chicken sausage and mushrooms and sauté until sausage begins to brown and your butternut squash is tender, another 5 minutes. Stir in your minced shallot and fresh sage, saute another 5-7 minutes until shallots and mushrooms are golden and translucent. Set aside off the heat.
- While vegetables are sauteing, whisk together your custard. In a large bowl, whisk together eggs, milk, spices and cheese until frothy and well combined. Let come to room temperature while par-baking crust.
- With a fork, prick the bottom section of the pie crust all around. Bake at 350 degrees for 7 minutes, rotating once 180 degrees midway through cooking, to par-bake.
- Stir in arugula to your sausage mixture then add mixture dispersed evenly in pie shell. Slowly pour custard evenly atop.
- Bake until top is golden and eggs are just set- about 25-30 minutes, turning pan 180 degrees every 10 minutes throughout cooking. Let cool 10 minutes before slicing and serving.