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  • Serves 6 (4.1 lb)
Mushroom-and-Spinach Quiche in an Oat Crust

Ingredients

  • 1 1/4 cups sliced mushrooms 1 1/4 cups sliced mushrooms
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 cup regular oats 1 cup regular oats
  • 1 cup chopped leek 1 cup chopped leek
  • 1 cup evaporated fat-free milk 1 cup evaporated fat-free milk
  • 3 large egg whites 3 large egg whites
  • 1/3 cup oat bran 1/3 cup oat bran
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/4 cup (1 ounce) finely shredded Gruyêre or Swiss cheese 1/4 cup (1 ounce) finely shredded Gruyêre or Swiss cheese
  • 3 tablespoons cold water 3 tablespoons cold water
  • 2 tablespoons chilled butter or stick margarine, cut into small pieces 2 tablespoons chilled butter or stick margarine, cut into small pieces
  • 1/2 teaspoon salt 1/2 teaspoon salt
  • 1/4 teaspoon dried dill 1/4 teaspoon dried dill
  • 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper 1/4 teaspoon black pepper

Nutritional values
Per serving (11 oz)

% Daily Values*
  • Total fat 20.2g 26%
  • Saturated fat 8.1g 40%
  • Protein 21.4g 43%
  • Salt 615.9mg 27%
  • Total carbs 46g 17%
  • Fiber, total dietary 5.1g 18%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on myrecipes.com
Mushroom-and-Spinach Quiche in an Oat Crust on myrecipes.com
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