Mushroom and Spinach Quiche in an Oat Crust |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Cooking Light Ingredients:
1 cup oats |
1/3 cup oat bran |
2 tablespoons butter, chilled and cut up |
3 tablespoons cold water |
1 cup leek, chopped |
1 1/4 cups mushrooms, sliced |
1 cup evaporated milk |
1 ounce parmesan cheese, grated |
1/2 teaspoon salt |
1/4 teaspoon dill |
1/4 teaspoon thyme |
1/4 teaspoon black pepper |
5 eggs |
10 ounces spinach (if frozen, thaw and squeeze dry) |
1 ounce gruyere, grated (or swiss) |
Directions:
1. Preheat oven to 375.
2. For crust combine oats and bran, cut in butter with a pastry cutter or 2 knives to coarse meal stage.
3. Add water, stir just until moist.
4. Press into a ball on wax paper and cover with more wax paper.
5. Roll dough, still covered into 10 inch circle.
6. Remove 1 sheet of wax paper and fit into a 9 inch greased pie plate. Remove other wax paper.
7. Bake for 7 minutes. Cool on wire rack.
8. For filling, put skillet on medium high heat and add a bit of oil. Add leak and saute for 2 minutes. Add mushrooms and saute for 5 minutes. Remove from heat and put in bowl.
9. Combine milk and everything else except the Gruyere in a blender and process until smooth. Add to mushroom mixture and stir well.
10. Pour into crust and sprinkle with Gruyere.
11. Bake 35 minutes or until a knife inserted near center comes out clean.
12. Let stand 5 minutes.
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