OATS WEEK: MUSHROOM AND SPINACH QUICHE IN AN OAT CRUST

September 6, 2012 

Oats are a versatile ingredient that can help make breakfast, dinner and dessert more delicious. This week, we'll share recipes that use oats fabulously. Today's comes from Cooking Light magazine.

INGREDIENTS

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-oz.) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 oz.) finely shredded Gruyêre or Swiss cheese

Get the full recipe here.

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