Mushroom-and-Spinach Quiche in an Oat Crust

Oats lend a crunchy contrast to the creamy filling of this quiche. It's perfect for breakfast or a light lunch.

Yield: 6 servings (serving size: 1 wedge)

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

Preheat oven to 375°.

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.

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.

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.

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.

Nutritional Information

Calories:

235 (38% from fat)

Fat:

10g (sat 4.9g,mono 3g,poly 1g)

Protein:

15.2g

Carbohydrate:

22.2g

Fiber:

3.9g

Cholesterol:

94mg

Iron:

2.9mg

Sodium:

463mg

Calcium:

314mg