Mushroom and Spinach Quiche in an Oat Crust

Name: Mushroom and Spinach Quiche in an Oat Crust
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 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)

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Recipe by Ambervim

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READY IN: 55mins

YIELD: 1 Pie

UNITS: US

INGREDIENTS

Nutrition

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

Preheat oven to 375.
For crust combine oats and bran, cut in butter with a pastry cutter or 2 knives to coarse meal stage.
Add water, stir just until moist.
Press into a ball on wax paper and cover with more wax paper.
Roll dough, still covered into 10 inch circle.
Remove 1 sheet of wax paper and fit into a 9 inch greased pie plate. Remove other wax paper.
Bake for 7 minutes. Cool on wire rack.
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.
Combine milk and everything else except the Gruyere in a blender and process until smooth. Add to mushroom mixture and stir well.
Pour into crust and sprinkle with Gruyere.
Bake 35 minutes or until a knife inserted near center comes out clean.
Let stand 5 minutes.

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