Mushroom-and-Spinach Quiche in an Oat Crust
- Number of Servings: 6
Ingredients
CRUST:1 cup regular oats1/3 cup fiber one honey cluster2 tablespoons chilled butter or stick margarine, cut into small pieces3 tablespoons cold waterCooking sprayFILLING:1 cup chopped onion1 1/4 cups sliced mushrooms1 cup almond breeze milk1/4 cup (1 ounce) grated fresh Parmesan cheese1/2 teaspoon salt1/4 teaspoon dried thyme1/4 teaspoon black pepper3 large egg beaters2 large egg whites3 cups fresh spinach
Preheat oven to 375°.
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.
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 375° for 7 minutes. Cool on a wire rack.
To prepare the filling, place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add leek; sauté for 2 minutes. Add mushrooms; saute for 5 minutes. Remove from heat; spoon into a bowl.
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 parmesan cheese. Bake at 375° for 35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user COCOINAUSTIN.
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.
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 375° for 7 minutes. Cool on a wire rack.
To prepare the filling, place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add leek; sauté for 2 minutes. Add mushrooms; saute for 5 minutes. Remove from heat; spoon into a bowl.
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 parmesan cheese. Bake at 375° for 35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user COCOINAUSTIN.
Nutritional Info Amount Per Serving
- Calories: 149.8
- Total Fat: 6.7 g
- Cholesterol: 14.0 mg
- Sodium: 383.2 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 4.3 g
- Protein: 9.2 g
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