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Mushroom and Spinach Quiche in an Oat Crust

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“Cooking Light”
READY IN:
55mins
YIELD:
1 Pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. For crust combine oats and bran, cut in butter with a pastry cutter or 2 knives to coarse meal stage.
  3. Add water, stir just until moist.
  4. Press into a ball on wax paper and cover with more wax paper.
  5. Roll dough, still covered into 10 inch circle.
  6. Remove 1 sheet of wax paper and fit into a 9 inch greased pie plate. Remove other wax paper.
  7. Bake for 7 minutes. Cool on wire rack.
  8. For filling, put skillet on medium high heat and add a bit of oil. Add leak and saute for 2 minutes. Add mushrooms and saute for 5 minutes. Remove from heat and put in bowl.
  9. Combine milk and everything else except the Gruyere in a blender and process until smooth. Add to mushroom mixture and stir well.
  10. Pour into crust and sprinkle with Gruyere.
  11. Bake 35 minutes or until a knife inserted near center comes out clean.
  12. Let stand 5 minutes.

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