I used a pie crust from the Incredible Edible Gluten Free Food for Kids by Sheri Sanderson
Pie Crust Pg 246
1/2C rice flour
1/2C tapioca flour
1/2C potato starch
2 tsp xanthan gum
1/4 tsp sea salt
1/2 tsp sugar
1/3C shortening or margarine
4 to 5 Tbsp ice cold water
Directions: In a bowl, combine rice flour, tapioca flour, potato starch, xanthan gum, salt and sugar. Cut in shortening with pastry blender or two butter knives until the crumbs are the size of small peas. Sprinkle 1 tablespoon water over part of the mixture and toss gently with a fork. Push to the side of the bowl. Repeat until all the dough is moistened. Form ball. Transfer pie crust to pie pan, cover with scran wrap. Press dough into the pan evenly from the center to the edges. prss up on the dough to form the crusts edge. Remove scran wrap. Bake empty crust in 450 degree oven for 12 to 15 ins until slightly brown.
While crust is in oven:
4 eggs
1-1/2 milk
1/4 tsp salt
1/4 tsp pepper
1/2 C sliced mushrooms
1C of chopped Canadian bacon (I used Cajun Canadian Bacon from Perfect Cuts Meat Market in Columbia Falls MT)
2 tbs Parsley
1c shredded extra sharp cheddar cheese
1c shredded montery jack cheese
2tbs sweet rice flour
Beat first 4 ingredients together, stir in mushrooms, bacon, parsley. Sprinkle sweet rice flour over shredded cheese and then mix with egg mixture. Pour into the pre baked crust above or your favorite crust. Cook at 325 for 40 to 45 or intel knife is inserted into top and it comes out clean. Let stand for 10 minutes.
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