Ingredients for the crust:
¾ C rolled
oats
½ C
all-purpose flour
¼ t salt
3 T cold
butter, cut in small squares
3 T cold
low-fat buttermilk
Ingredients for the filling:
3 t olive
oil
1 large
onion, sliced into thin rounds
16 ounces
mushrooms
½ t salt
Ground black
pepper to taste
¼ t dry
mustard
½ t dried
thyme (or less if you’re not a thyme lover)
3 large eggs
3 egg whites
1 C fat-free
evaporated milk (evaporated, not condensed)
2/3 C
Gruyere cheese (or Swiss or Jarlsberg or Cheddar or Monterrey Jack or Pepper
Jack or Mozzeralla or even smoked Gouda)
Method: There are a lot of steps…..
Process the
oats and flour for a few seconds, add the cubed butter and pulse until it looks
like wet sand. Add the buttermilk and pulse for about a dozen times, until it
looks like dough. Using a knife, scrape any moisture stuck in the corners of
the bowl and re-pulse.
Remove dough
to wax paper and form it into a ball. Place more wax paper over it and roll to
10 inch circle. Remove the top sheet of wax paper, and using the bottom sheet
of wax paper, carefully, carefully place the dough into a prepared pie plate.
(prepared means sprayed…. ) Bake at 400 degrees for about 9 minutes.
Meanwhile:
sauté the onions slowly until nice and brown. Remove them and sauté the
mushrooms.
Mix together
all the onions, mushrooms, spices.
Whip the
eggs, egg whites and milk together and grate the cheese.
To assemble:
Cheese first, then veggies, then slowly pour the egg mixture over – it’s OK if
it escapes the confines of the crust.
Bake for
about 35 minutes or until the middle is set and almost firm. Serve with
something green.
