Thursday, October 13, 2011

Double Mushroom Quiche with Oatmeal Crust

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.