jendear75
02-25-2002, 03:35 PM
Yet another excellent recipe from Cooking Light...
Mushroom-and-Spinach Quiche in an Oat Crust
Ingredients
Crust:
1 cup regular oats
1/3 cup oat bran
2 tablespoons chilled butter or stick margarine, cut into small pieces
3 tablespoons cold water
Cooking spray
Filling:
1 cup chopped leek
1 1/4 cups sliced mushrooms
1 cup evaporated fat-free milk
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon dried dill
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
3 large egg whites
2 large eggs
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) finely shredded Gruyere or Swiss cheese
Directions
Preheat oven to 375°F.
To prepare crust, combine oats and oat bran; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add water; stir just until moist. Press mixture gently into a ball on wax paper, and cover with additional wax paper. Roll dough, still covered, into a 10-inch circle.
Remove 1 sheet of wax paper, and fit dough into a 9-inch pie plate coated with cooking spray.
Remove top sheet of wax paper. Bake at 375°F for 7 minutes. Cool on a wire rack.
To prepare the filling, place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add leek; sauté for 2 minutes. Add mushrooms; sauté for 5 minutes. Remove from heat; spoon into a bowl.
Combine milk and next 8 ingredients (milk through spinach) in a blender, and process until smooth. Add to mushroom mixture, and stir well. Pour into prepared crust, and sprinkle with Gruyere cheese. Bake at 375°F for 35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes.
I ran it through Mastercook with nonfat milk instead of evaporated nonfat milk & I got 4 points each for 6 servings.
Mushroom-and-Spinach Quiche in an Oat Crust
Ingredients
Crust:
1 cup regular oats
1/3 cup oat bran
2 tablespoons chilled butter or stick margarine, cut into small pieces
3 tablespoons cold water
Cooking spray
Filling:
1 cup chopped leek
1 1/4 cups sliced mushrooms
1 cup evaporated fat-free milk
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon dried dill
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
3 large egg whites
2 large eggs
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) finely shredded Gruyere or Swiss cheese
Directions
Preheat oven to 375°F.
To prepare crust, combine oats and oat bran; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add water; stir just until moist. Press mixture gently into a ball on wax paper, and cover with additional wax paper. Roll dough, still covered, into a 10-inch circle.
Remove 1 sheet of wax paper, and fit dough into a 9-inch pie plate coated with cooking spray.
Remove top sheet of wax paper. Bake at 375°F for 7 minutes. Cool on a wire rack.
To prepare the filling, place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add leek; sauté for 2 minutes. Add mushrooms; sauté for 5 minutes. Remove from heat; spoon into a bowl.
Combine milk and next 8 ingredients (milk through spinach) in a blender, and process until smooth. Add to mushroom mixture, and stir well. Pour into prepared crust, and sprinkle with Gruyere cheese. Bake at 375°F for 35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes.
I ran it through Mastercook with nonfat milk instead of evaporated nonfat milk & I got 4 points each for 6 servings.