Flahavan’s Mushroom & Spinach Quiche

• 1 cup Flahavan’s Progress Oatlets
• 1/3 cup Flahavan’s Oat Bran
• 2 tablespoons chilled butter or stick margarine, cut into small pieces
• 3 tbspn cold water
• Cooking oil

• 1 cup chopped leek
• 1 ¼ cups sliced mushrooms
• 1 cup evaporated fat-free milk
• ¼ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp dried dill
• ¼ tsp dried thyme
• ¼ tsp black pepper
• 3 large egg whites
• 2 large eggs
• 1 pack frozen chopped spinach, thawed drained and squeezed dry
• ¼ cup finely shredded Gruyère or Swiss cheese

1. Preheat oven to 375°.
2. To prepare crust, combine oats and oat bran, cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
3. Add water, stir until just moist.
4. Press mixture gently into a ball on wax paper.
5. Roll dough, still covered into a 10-inch circle.
6. Remove one sheet of wax paperand fit dough into a9-inch pie plate coated with cooking oil.
7. Remove top sheet of wax paper.
8. Bake at 375° for 7 minutes.
9. Cool on a wire rack.
10. To prepare the filling, place a medium nonstick skillet coated with cooking oil over medium-high heat until hot.
11. Add leek, sauté for 2 minutes.
12. Add mushrooms, sauté for 5 minutes.
13. Remove from heat, spoon into a bowl.
14. Combine milk and next 8 ingredients (milk through spinach) in a blender and process until smooth.
15. Add to mushroom mixture and stir well.
16. Pour into prepared crust and sprinkle with Gruyère cheese.
17. Bake at 375° for approximately 35 minutes.
18. Let stand for 5 minutes.

http://www.flahavans.ie/recipes/mushroom-and-spinach-quiche-/228