1/4 cup (1 ounce) finely shredded Gruyêre or Swiss cheese
How to Make It
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.
Quiche ahould be about eggs; this was more like a spinach pie in which the egg was barely detectable. Otherwise it was tasty; I used light buttermilk in place of the evaporated milk and simply pressed the crust mixture into the pan rather than roll it out. I liked the oat crust better than the pastry crusts in other recipes, for taste and because it seems to hold together better once the pie is cut. IF I were to make this again I would adjust the proportions to make it more like a true quiche.
This recipe is wonderful! I did not have oats so I substitued 1 cup of whole wheat flour in its place. To make the recipe easier I added about a tbsp more water to the crust and baked it in my pie pan (ommitting the waxed paper step) for 8 minutes at the recommend 375. I also used 1/2 of the recommended spinach as other people's reviews commented that this recipe had too much spinach. This was a wonderful way to start the morning!
I made this exactly as written except to the crust I added about 1/2 tsp salt, increased the butter by 1 T and increased the water by 1 tsp. I also used lowfat evap. milk instead of fat free. I was also a bit more generous with the gruyere cheese on top. Do not overwork the dough and also be sure to squeeze out the excess water from the spinach. It was yummy! I served it for a brunch along with broiled seasoned new potatoes, fruit salad, and blueberry muffins. It is definitely a keeper.
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