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1
Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
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2
To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine.
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3
Add the butter and pulse about 12 times, until you get a pebbly course texture.
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4
Add the buttermilk and pulse 3 to 5 times more to combine.
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5
Form the mixture into a ball and place it between 2 large pieces of waxed paper.
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6
Roll out into a circle about 10 inches in diameter.
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7
Remove the top sheet of waxed paper.
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8
Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top.
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9
Press the crust gently into the dish.
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10
Bake for 9 minutes, then let cool.
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11
To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat.
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12
Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes.
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13
Transfer the onions to a bowl.
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14
Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat.
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15
Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes.
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16
Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.
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17
In a medium bowl whisk together the eggs, egg whites and evaporated milk.
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18
Sprinkle the cheese into the pie crust.
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19
Top with the mushroom-onion mixture and pour the egg mixture on top.
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20
Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean.
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21
Let stand for 5 minutes before cutting into 6 wedges and serving.
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22
Nutritional analysis per serving (Serving size: 1 wedge)
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23
Calories 270; Total Fat 14 g; (Sat Fat 6 g, Mono Fat 5 g, Poly Fat 1 g) ; Protein 14 g; Carb 24 g; Fiber 2 g; Cholesterol 125 mg; Sodium 430 mg
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24
Excellent source of: Protein, Riboflavin, Phosphorus, Selenium
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25
Good source of: Vitamin A, Niacin, Vitamin D, Pantothenic Acid, Calcium, Iodine, Iron, Potassium
