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Mushroom and Spinach Quiche in an Oat Crust
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Brief Description
The oat crust provides a crunchy contrast to the creamy spinach filling in this quiche.
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Main Ingredient
eggs
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Category: Breakfast
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Cuisine: French
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Prep Time: 30 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: MarySue
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Posted On: May 09, 2020
Number of Servings:
Ingredients:
- 1 cups - regular oats
- 1/3 cups - oat bran
- 2 tablespoons - chilled butter or stick margarine cut into small pieces
- 3 tablespoons - cold water
- - cooking spray
- 1 cups - chopped leek
- 1 1/4 cups - sliced mushrooms
- 1 cups - evaporated fat-free milk
- 1/4 cups - grated fresh Parmesan cheese
- 1/2 teaspoons - salt
- 1/4 teaspoons - dried dill
- 1/4 teaspoons - dried thyme
- 1/4 tablespoons - black pepper
- 3 - large egg whites
- 2 - large eggs
- 1 packages - 10 oz. frozen chopped spinach thawed, drained, squeezed dry
- 1/4 cups - finely shredded Gruyere or Swiss cheese
Directions:
Preheat oven to 375° F.
To prepare crust, combine oats and oat bran; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add water and stir just until moist.
Press mixture gently into a ball on wax paper, and cover with additional wax paper. Roll dough, still covered, into a 10-inch circle.
Remove 1 sheet of wax paper and fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of wax paper. Bake at 375° F for 7 minutes. Cool on a wire rack.
To prepare the filling, place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add leak and saute for 2 minutes. Add mushrooms; saute for 5 minutes. Remove from heat; spoon into a bowl.
Combine milk and next 8 ingredients (though spinach) in a lender and process until smooth. Add to mushroom mixture, stirring well. Pour into prepared crust and sprinkle with Gruyere (or Swiss) cheese.
Bake at 375° F for 353 minutes or until a knife inserted near center comes out clean. Let stand 5 minutes.
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