1 1/4 cup all-purpose, gluten-free flour (Bob’s Red Mill)
1/4 teaspoon salt
1 stick chilled butter, cut in small pieces
2 tablespoons ice water
1 cup sliced mushrooms
1 tablespoon butter
1 cup grated cheese
1 10oz. package frozen spinach, thawed and squeezed dry
1 1/2 cup organic whipping cream
2 teaspoons Worcestershire
1/2 teaspoon sugar (Sucanat)
1/4 teaspoon crushed garlic
1/2 teaspoon onion salt
1/8 teaspoon pepper
6 strips uncured bacon, crumbled
1/3 cup parmesan cheese
Combine flour and salt. Add butter and process until dough resembles coarse meal. Add water until dough holds together. Press into flat disc, wrap in saran wrap and chill at least 30 minutes.
Preheat oven to 350 degrees. After dough has chilled, remove from refrigerator and roll out. Place in a 10 inch pie plate. Press into bottom and up sides. Trim edges and pierce the bottom with a fork. Line bottom with foil and pie weights. Bake 5 minutes and cool.
In small skillet, cook mushrooms in 1 tablespoon butter until soft. Sprinkle cheese over bottom of cooled crust. Combine spinach, eggs, cream, Worcestershire, garlic, onion, salt and pepper, mushrooms and 1/2 of the bacon. Pour onto crust. Use fork to gently distribute ingredients throughout. Sprinkle with parmesan cheese. Bake 20 minutes then sprinkle the remaining bacon over the top and bake for another 25-40 minutes or until knife comes out clean. Let stand 5-10 minutes before serving.
Recipe Credit: Colorado Collage Cookbook