Gluten Free Spinach and Mushroom Quiche with Fresh Mozzarella

Quiche Crust:

2 1/2 C cornmeal flour
1 stick cold butter
1 tsp salt
7 Tbs vegetable shortening
2-4 Tbs water

Mix all ingredients together and chill for 20 min. Roll out into disc and put in well-greased pie tin. Place second pie tin, weighted with dry beans, on top and bake for 15-20 min at 350 degrees (until edges begin to brown.) Remove from heat and let cool.

Filling:

1 C spinach
1 C sliced mushrooms
1 C fresh shredded mozzarella
4 Tbs chopped fresh parsley
6 eggs
1 1/2 C cream
1/2 tsp salt
Freshly ground pepper

Line pie crust with spinach and mushrooms. Cover with cheese. In seperate bowl combine all other ingredients and pour over veggies and cheese. Bake for 45 min at 425 degrees, or until quiche solidifies. Enjoy!