Mushroom-and-Spinach Quiche in an Oat Crust

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* Exported from MasterCook *

 

Mushroom-and-Spinach Quiche in an Oat Crust

 

Recipe By : Cooking Light, June 2000, p.194

Serving Size : 6 Preparation Time :0:00

Categories : 2000 Meatless Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

**CRUST**

1 cup oats

1/3 cup oat bran

2 tablespoons reduced-calorie margarine -- chilled

--cut into small pieces

3 tablespoons cold water

cooking spray

**FILLING**

1 cup chopped leeks

1 1/4 cups sliced mushrooms

1 cup evaporated skim milk

1/4 cup grated 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

10 ounces frozen chopped spinach -- thawed

--drained, and squeezed dried

1/4 cup gruyere cheese -- shredded

--or shredded swiss cheese

 

Preheat oven to 375.

 

To Prepare Crust: Combine oats and oat bran; cut in margarine 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 deg for 7 minutes. Cool on a wire rack.

 

To Prepare Filling: Place a medium nonstick skillet coated with cooking spray

over medium-high heat until hot. Add leeks; saute

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 Gruyere cheese. Bake at 375

deg for 35 minutes or until a knife inserted near

the center comes out clean. Let stand 5 minutes. Yield: 6 servings (serving

size: 1 wedge).

 

 

Per serving = 261 calories, 8 gm fat, 82 mg cholesterol, 455 mg sodium, 31 gm

carbohydrate, 17 gm protein, 6 gm fiber

Exchanges: 1 1/2 grain, 1 lean meat, 1/2 skim milk, 1 vegetable, 1 fat

 

 

 

 

 

By: Carole

 

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