Flahavan’s Mushroom & Spinach Quiche

Serves 4-6
  • 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.


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