Mushroom and Spinach Quiche in Oat Crust

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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.

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