Mushroom-And-Spinach Quiche In An Oat Crust Recipe

Name: Mushroom-And-Spinach Quiche In An Oat Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1 cup regular oats; 1/3 cup oat bran; 2 tablespoons chilled butter or stick margarine, cut into small pieces; 3 tablespoons cold water; Cooking spray; Filling:; 1 cup chopped leek; 1 1/4 cups sliced mushrooms; 1 cup evaporated fat-free milk; 1/4 cup (1 ounce) grated fresh Parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon dried dill; 1/4 teaspoon dried thyme; 1/4 teaspoon black pepper; 3 large egg whites; 2 large eggs; 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry; 1/4 cup (1 ounce) finely shredded Gruyere or Swiss cheese

Servings: persons

Crust:
1 cup regular oats
1/3 cup oat bran
2 tablespoons chilled butter or stick margarine, cut into small pieces
3 tablespoons cold water
Cooking spray
Filling:
1 cup chopped leek
1 1/4 cups sliced mushrooms
1 cup evaporated fat-free milk
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon dried dill
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
3 large egg whites
2 large eggs
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) finely shredded Gruyere or Swiss cheese

1
Preheat oven to 375u00b0.
2
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; 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.
3
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 375u00b0 for 7 minutes. Cool on a wire rack.
4
To prepare the filling, place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add leek; saute for 2 minutes. Add mushrooms; saute for 5 minutes. Remove from heat; spoon into a bowl.
5
Combine milk and next 8 ingredients (milk through spinach) in a blender, and process until smooth. Add to mushroom mixture, and stir well. Pour into prepared crust, and sprinkle with Gruyere cheese. Bake at 375u00b0 for 35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Crust:, 1 cup regular oats, 1/3 cup oat bran, 2 tablespoons chilled butter or stick margarine, cut into small pieces, and more.

Yes, Mushroom-And-Spinach Quiche In An Oat Crust falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom-And-Spinach Quiche In An Oat Crust

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