Mushroom-and-Spinach Quiche in an Oat Crust

Mushroom-and-Spinach Quiche in an Oat Crust


Oats lend a crunchy contrast to the creamy filling of this quiche. It's perfect for breakfast or a light lunch.


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 Gruyêre or Swiss cheese

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 Gruyêre cheese. Bake at 375° for 35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes.


Yield: 6 servings (serving size: 1 wedge)

CALORIES 235 (38% from fat); FAT 10g (sat 4.9g,mono 3g,poly 1g); IRON 2.9mg; CHOLESTEROL 94mg; CALCIUM 314mg; CARBOHYDRATE 22.2g; SODIUM 463mg; PROTEIN 15.2g; FIBER 3.9g

Cooking Light, JUNE 2000