Easy Gluten-Free Pie Crust [Video]

Make the gluten-free quiche crust: 
1 Preheat the oven to 190 °C or 375 °F. Combine the cooked quinoa with beaten eggs and salt and pepper. Grease the baking form with oil or cooking spray. Press the quinoa mixture into bottom and up sides of a baking form. The best way to do it is to use a rubber spatula. Bake the crust for 20 minutes. 
Make the mushroom filling:
1 Meanwhile, prepare the mushroom filling. In a skillet, sauté the chopped shallot in olive oil over medium heat for about 3 minutes or until translucent. Add chanterelles and increase the heat. Cook for about 7 minutes, stirring occasionally, until all the moisture is evaporated and mushrooms are nice and golden brown. Add garlic and season with salt and freshly ground black pepper. 
2 In a separate bowl, whisk together crème fraiche and beaten eggs. Add grated Parmesan cheese, chopped scallions, parsley and chanterelles. Season with more salt and pepper, if desired.
Put it all together:
1 Once the crust is done, arrange the filling on it and bake for 30 more minutes. Enjoy!