Delicious Mushroom and Spinach Quiche

Ingredients

Pie crust:
1 cup sorghum flour
1/2 cup tapioca flour
1/2 cup white rice flour
1 tsp xanthan gum
1 tsp salt
1 egg
4 to 8 tsp ice water
6 tbls shortening

Quiche filling:

1/2 carton mushrooms
1/2 medium onion chopped
1/4 cup frozed spinach squeezed dry and chopped.
1 T butter
1 T fresh rosemary chopped
1/4 cup feta (garlic, herb)
2 cloves minced garlic
6 eggs
1/2 milk
1/2 tsp salt
1/4 tsp pepper

Instructions

Pie crust directions:

In a food processor add your flours,xanthan gum and salt. Pulse to combine. Add shortening,pulse until crumbly. Add egg to your mixture with 1 tablespoon of water. Pulse a few times just to incorporate the egg. Repeat with the water until the dough pulls away from the sides. Pulsing after each tablespoon of water. Poor out onto wax paper or onto a silpat. Knead it a few times to shape it into a ball. Then flatten a bit and wrap in plastic wrap. Chill for about 20 minutes.

While you wait for your dough to be ready. Put eggs in a medium bowl with the rosemary,feta,milk, salt and pepper. Set aside. In a saucepan put the butter in and saute your mushrooms and onions until the onions are very soft. Then add your spinach and garlic. Saute for about two minutes. Then add to the egg mixture and poor into your prepared pan over pie crust.

Bake at 375 for 30 to 45 minutes or until toothpick comes out clean.