Mushroom And Spinach Quiche In An Oat Crust

1. 1

   Preheat oven to 375.

2. 2

   For crust combine oats and bran, cut in butter with a pastry cutter or 2 knives to coarse meal stage.

3. 3

   Add water, stir just until moist.

4. 4

   Press into a ball on wax paper and cover with more wax paper.

5. 5

   Roll dough, still covered into 10 inch circle.

6. 6

   Remove 1 sheet of wax paper and fit into a 9 inch greased pie plate. Remove other wax paper.

7. 7

   Bake for 7 minutes. Cool on wire rack.

8. 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. 9

   Combine milk and everything else except the Gruyere in a blender and process until smooth. Add to mushroom mixture and stir well.

10. 10

    Pour into crust and sprinkle with Gruyere.

11. 11

    Bake 35 minutes or until a knife inserted near center comes out clean.

12. 12

    Let stand 5 minutes.

* Per serving · 4 servings · Values may vary.