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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 434.6
  • Total Fat: 24.9 g
  • Cholesterol: 196.1 mg
  • Sodium: 501.0 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 2.9 g
  • Protein: 24.0 g

View full nutritional breakdown of Bacon, Mushroom & Onion Quiche with Oat Crust calories by ingredient
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Bacon, Mushroom & Onion Quiche with Oat Crust

Submitted by: COURT811
Bacon, Mushroom & Onion Quiche with Oat Crust

Introduction

Delicious and filling high protein meal with a whole grain, super easy crust. Serve with a salad or veggie for a great dinner or take a slice cold for lunch! Delicious and filling high protein meal with a whole grain, super easy crust. Serve with a salad or veggie for a great dinner or take a slice cold for lunch!
Number of Servings: 4

Ingredients

    For the crust:
    Cooking spray
    3/4 cup rolled oats
    1/2 cup all-purpose flour
    1/4 teaspoon salt
    3 tablespoons cold, unsalted butter, cut into small pieces
    3 tablespoons cold, fat free milk

    For the filling:
    4 teaspoons olive oil
    1 large onion, sliced thinly into half moons
    8 ounces sliced mixed mushrooms, such as cremini, oyster, shiitake
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1/4 teaspoon dry mustard
    1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dry)
    6 slices center cut bacon, cooked and chopped
    3 large eggs
    3 egg whites
    1/2cup skim milk
    1 cup grated sharp cheddar cheese

Directions

Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.

To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.

Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.

To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.

In a medium bowl whisk together the eggs, egg whites and evaporated milk.

Sprinkle the cheese into the pie crust. Top with the bacon, then mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.


Serving Size: 4 Wedges






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