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Mushroom-and-Spinach Quiche in an Oat Crust

Yield 6 servings (serving size: 1 wedge)
Oats lend a crunchy contrast to the creamy filling of this quiche. It's perfect for breakfast or a light lunch.

Ingredients

  • 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

Nutrition Information

  • calories 235
  • caloriesfromfat 38 %
  • fat 10 g
  • satfat 4.9 g
  • monofat 3 g
  • polyfat 1 g
  • protein 15.2 g
  • carbohydrate 22.2 g
  • fiber 3.9 g
  • cholesterol 94 mg
  • iron 2.9 mg
  • sodium 463 mg
  • calcium 314 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

  4. 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.

  5. 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.