Crust: 

• 1 1/2 c. gluten free flour
• 1/2 tsp. salt
• 1/2 tsp. xanthan gum
• 2/3 c. butter, in pieces
• 1 egg, lightly beaten

Filling: 

• 4 thick slices bacon, diced
• 1/3 c. shallots
• 8 oz. sliced mushrooms
• 2 T. fresh thyme, minced
• 2 T. oil-packed sundried tomatoes, chopped
• 1/2 c. freshly grated parmesan
• 2 green onions, thinly sliced
• 4 eggs
• 1 c. + 2 T. heavy cream
• 1/3 c. Dorothy Lynch
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Number of Servings: 8

1. Stir flour, salt, and xanthan gum together, cut in butter until crumbly.
2. Stir in egg until flour is moistened.
3. Gather the dough into a ball, wrap in wax paper and chill for two hours.
4. Roll out and place in 9-10 inch pie pan. Chill until filling is ready.
5. Cook bacon until crisp and place on plated lined with paper towels. In pan drain off all but 2 T. of bacon drippings and sauté shallots until soft, about 2 minutes.
6. Add mushrooms; season to taste with salt and pepper. Increase the heat and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 1 T.thyme and cook 1 minute.
7. Transfer mixture to plate and cool. Sprinkle remaining 1 T. thyme over the crust. Drain mushrooms if needed. Scatter mushrooms, reserved bacon and sun-dried tomatoes over thyme.
8. Top with cheeses and green onion.
9. Whisk eggs, heavy cream, Dorothy Lynch, salt, pepper, and nutmeg in medium bowl and carefully pour over filling.
10.  Bake at 350 degrees for 50 to 60 minutes, or until set.
11.  Garnish with additional thyme, if desired.

Notes:
Second Place winner 2014 Iowa State Fair Dorothy Lynch Gluten Free Cooking Contest.