Tuesday, 12 May 2015
Mushroom and Cheese Quiche
For Mother's Day this year we had a brunch at my sister in laws place so I wanted to bring something that was portable and could easily be reheated. I love quiche, but sometimes it can be filled with empty carbs and fat. With a few small tweaks this quiche became a light and delicious meal that was filled with protein and fiber!
3/4 cup oats
1/2 cup whole wheat flour
1/4 tsp salt
3 Tbsp butter
3 Tbsp buttermilk
1 Tbsp olive oil
1 medium sweet onion, sliced into half moons
1 cup of mushrooms (I used cremini and shitaki)
1/2 tsp salt
1/2 tsp pepper
1 Tbsp herbs (I used thyme and rosemary)
3 egg whites
1 cup fat free evaporated milk
1 cup cheese (I used 1/2 old white cheddar and 1/2 gruyere)
1. Preheat oven to 375*
2. In a magic bullet blend together the oats, flour, and salt until oats are finely ground.
3. In a large bowl pour the oat mixture and cut in the butter until it resembles small crumbles. Add the butter milk until the mixture comes together as a dough.
4. Roll dough on the counter until it is about a foot round. Place in pie plate and bake for 10 minutes. Remove from the oven.
5. In a sauce pan add oil and onions. Cook over medium heat until cooked through (about 12 minutes). Add mushrooms and cook another 5 minutes. Add salt, pepper, and herbs. Let cool.
6. In a large bowl add eggs, egg whites, and evaporated milk. Whisk. Add mushroom and onion mixture.
7. Poor half the cheese on the bottom of the crust, add the egg mixture, and top with the remaining cheese.
8. Bake for 50 minutes or until browned and cooked through (test with a knife).