Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust

Recipe courtesy Ellie Krieger

Rated: 5 stars out of 5Rate itRead users' reviews (15)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 1 hr 0 min
Inactive Prep: 5 min
Cook: 1 hr 0 min
Total:: 2 hr 5 min

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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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Comments & Reviews

recipe Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust
Theresa St. Louis, MO 02-07-2010
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As Good as the Original
Rated: 5 stars out of 5

This recipe is fantastic. I have made this over and over again and I even change up the filling ingredients (ham, bacon,... spinach, broccoli, etc.) using the basics of this recipe as the structure. The possibilities are endless!Read more
recipe Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust
Jenny Seattle, WA 01-16-2010
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Love the Oat Crust!
Rated: 5 stars out of 5

I really enjoy quiche, but have been trying to find a healthier alternative to the standard pie crust. Have tried the... Pillsbury buiscuits (not enough like crust and way to salty), rice-based crusts (too mushy)... This oat crust is great - much less fat, and made with healthy oats it is crispy and doesn't go soggy. Great!!!Read more
recipe Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust
stacy florence, OR 12-08-2009
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Almost Perfect
Rated: 4 stars out of 5

The quiche recipe is good as is, but great with a little tweaking. On my first attempt I made the quiche following the... recipe exactly. The thyme was a little overpowering. I would suggest using 1/2 tsp. dried thyme. On my second attempt I added some ground sausage, sauteed zucchini, and used 2oz. of gruyere cheese. I made the quiche in a tart pan instead of pie tin. Much easier to serve and prettier presentation. I also added a handful of walnuts which I finely ground to the oat crust for texture and flavor.Read more
recipe Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust
MAUREEN East Windsor, NJ 10-31-2009
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This quiche is amazing, healthy and easy!
Rated: 5 stars out of 5

I used refrigerated pie crust because time was a factor and it was great. I used a tart pan with a removable bottom and it... made a wonderful presentation. I also liked the fact that it called for whites and yokes. It was devoured by all! I will definitely keep this one on file.Read more
recipe Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust
Marge Wauwatosa, WI 09-14-2009
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Delicious Easy HEALTHY Quiche
Rated: 5 stars out of 5

I made this recipe with my own variations. The crust was so simple with my food processor and I used a heart healthy... margarine stick that worked great. I made my own buttermilk with skim milk and lemon (who has buttermilk on hand?). The crust was so delicious I will definately use it for more quiches. For the quich itself I used the onion and mushroom but used asiago chees, egg beaters equal to 6 eggs worth and added a layer of spinach, fresh basil, and sliced tomatoes. It was a huge hit, and so delicious! The total calories ended up being around 250 with almost no cholesterol thanks to the egg beaters.Read more
recipe Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust
Christa Ellicott City, MD 08-30-2009
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Very Flavorful but a bit time consuming
Rated: 4 stars out of 5

This was a really yummy recipe but I agree that it did take a bit of time. The crust was a bit difficult to roll out but was... well worth it. I might try it with whole wheat flour next time. Also, I added a bit more guyere on top of the quiche. Cooking with a partner makes this an even more enjoyable meal. I will be making it again!Read more