Ingredients
For the crust:
- Cooking spray
- 3/4 cup rolled oats
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons cold, unsalted butter, cut into small pieces
- 3 tablespoons cold, lowfat buttermilk
For the filling:
- 4 teaspoons olive oil
- 1 large onion, sliced thinly into half moons
- 8 ounces sliced mixed mushrooms, such as cremini, oyster, shiitake
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dry mustard
- 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dry)
- 3 large eggs
- 3 egg whites
- 1 cup evaporated fat-free milk (not condensed milk)
- 2/3 cup grated Gruyere cheese (about 1-ounce)
Directions
Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.
Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.
To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.
In a medium bowl whisk together the eggs, egg whites and evaporated milk.
Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.
Nutritional analysis per serving (Serving size: 1 wedge)
Calories 270; Total Fat 14 g; (Sat Fat 6 g, Mono Fat 5 g, Poly Fat 1 g) ; Protein 14 g; Carb 24 g; Fiber 2 g; Cholesterol 125 mg; Sodium 430 mg
Excellent source of: Protein, Riboflavin, Phosphorus, Selenium
Good source of: Vitamin A, Niacin, Vitamin D, Pantothenic Acid, Calcium, Iodine, Iron, Potassium
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By hayleym
Blacksburg, VA
on January 22, 2012
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I've been looking for a healthier quiche recipe and when I saw this one I figured I'd try it. What a phenomenal recipe!!! It was super easy and tasted absolutely delicious! Everyone who tried it LOVED it! I did do a few things differently and it still turned out wonderful. I used skim milk instead of buttermilk in the crust (I will use this crust over and over and over! and Swiss instead of gruyere; I put half the cheese on the bottom and the rest in the egg mixture. I also added spicy brown mustard and the veggies in the egg mixture before putting it in the crust. It was seriously hard not to eat the whole thing! I'm excited to make this again with other veggies and bacon!
By warikita
Northridge, CA
on January 21, 2012
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Delicious! easy and perfect! Love this recipe. I did not have gruyere so we used goat cheese and mushrooms. The crust is delicious.
By heilapow
Bronx, 72
on August 24, 2011
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Excellent filling! The caramelized onions provide just the right amount of sweet and tangy contrast to the savory rest (note: I used buttermilk instead of evaporated milk in the filling. I also used gouda instead of gruyère and a bit of dijon instead of mustard powder. The crust might have been a bit dry for my taste, though.
Read all 33 reviews