This quiche is not like any other I have ever eaten. It is hearty but not too eggy. With a rustic crust made from rolled oats and filled with delicious ingredients like caramelized onions, a variety of sauteed mushrooms that add a deep earthy flavor, thyme one of my favorite savory flavors and finally Gruyere cheese which adds a wonderful creaminess. Every bite is delightful. You have to try this recipe – no really you do!
It was even better and more flavorful the second day and reheated beautifully in the microwave. In my attempt at including a couple of meatless meals a week on the menu I planned on serving this quiche as well as a slice of zucchini quiche (recipe to come) to hubby Tom along with a salad. Just before dinner I found out the newlyweds were stopping by and I invited them to eat with us. Knowing that my new son in law is as much of a meat eater as hubby Tom, I went ahead and heated up some Canadian bacon for the two of them. You could just tell they were thinking “wheres the meat?”
The recipe comes from Ellie Krieger’s Comfort Food Fix cookbook and called for 1 1/2 cups milk. When I went to pour the milk egg mix into the crust there was about 1/2 cup too much liquid to fit into the pan. When I compared the recipe in my cookbook to the Ellie Krieger recipe on line I saw that she only used 1 cup of milk in the TV food network recipe so I think this is a misprint in the cookbook. I baked off the extra liquid in a custard dish but when I make this again I will cut the milk back to 1 cup.
Mushroom Onion & Gruyere Quiche with Oat Crust
For the crust:
- Cooking spray
- 3/4 cup rolled oats
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons cold, unsalted butter, cut into small pieces
- 3 tablespoons cold, low-fat buttermilk (I used Kefir)
For the filling:
- 4 teaspoons olive oil
- 1 medium onion, sliced thinly into half moons
- 4 ounces sliced mixed mushrooms, such as cremini, oyster, shiitake
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dry mustard
- 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dry)
- 3 large eggs
- 2 egg whites
- 1 cup fat-free milk
- 3 tablespoons flour
- 3/4 cup grated Gruyere cheese (about 2 ounces)
Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper, chill for 1 hour or up to two days. Roll out into a circle about 10 inches in diameter in between two sheets of wax paper.
Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.
To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.
In a medium bowl whisk together the milk and flour add eggs and egg whites, whisk until well combined.
Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Bake for 45- 50 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.
Yield: 6 Servings
Calories 290, total fat 16g, protein 14g, carbs 24g, fiber 2g, cholesterol 135mg, sodium 410 mg WWPP 8
Recipe adapted from Comfort Food Fix by Ellie Krieger
I was talking to someone recently about my blog and healthy eating. She asked me what I consider to be “healthy eating.” I know we all have a different view of healthy eating. When I first started my blog I wrote about my journey to get where I am today and what makes up my version of healthy eating. You can read about My Food Philosophy by clicking here.
There are folks who eat Paleo, gluten free, raw foods only, vegan, vegetarian, low carb, low fat, all organic, low sodium, low calorie, carb cycling, sugar free, no artificial sweeteners, some or a lot of artificial sweeteners, no red meat, some red meat, no processed foods, all processed foods and so on …
I don’t think there is one type of food plan that fits everyone. We are all unique and have to find the right food balance that works for us.
Add Your Thoughts
What about you, how do you define healthy eating?
Do you eat any meatless meals?