Mushroom-and-Spinach Quiche in an Oat Crust

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

Preparation

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.