Mushroom And Spinach Quiche In An Oat Crust Recipes

TRANSFORMED SPINACH MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fit pie crust into a 9-inch pie dish.
• Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
• Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
• Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.
• Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

MUSHROOM AND SPINACH QUICHE IN AN OAT CRUST

Steps:

• Preheat oven to 375.
• For crust combine oats and bran, cut in butter with a pastry cutter or 2 knives to coarse meal stage.
• Add water, stir just until moist.
• Press into a ball on wax paper and cover with more wax paper.
• Roll dough, still covered into 10 inch circle.
• Remove 1 sheet of wax paper and fit into a 9 inch greased pie plate. Remove other wax paper.
• Bake for 7 minutes. Cool on wire rack.
• For filling, put skillet on medium high heat and add a bit of oil. Add leak and saute for 2 minutes. Add mushrooms and saute for 5 minutes. Remove from heat and put in bowl.
• Combine milk and everything else except the Gruyere in a blender and process until smooth. Add to mushroom mixture and stir well.
• Pour into crust and sprinkle with Gruyere.
• Bake 35 minutes or until a knife inserted near center comes out clean.
• Let stand 5 minutes.