Mushroom-and-Spinach Quiche in an Oat Crust

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.

I wouldn't make this again. It was only OK and didn't compare to other quiche recipes I love.

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.

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!

Good recipe. We put it into a 9in pie plate.