Mushroom and Spinach Quiche in an Oat Crust

Cooking Light

• Ready In: 55 mins
• Yields: 1 Pie

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.