Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust

Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust

Recipe courtesy Ellie Krieger

Total Time: 2 hr 5 min

Prep: 1 hr 0 min

Inactive:  5 min

Cook:  1 hr 0 min

Yield:  6 servings

Ingredients

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, lowfat buttermilk

For the filling:

• 4 teaspoons olive oil
• 1 large onion, sliced thinly into half moons
• 8 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
• 3 egg whites
• 1 cup evaporated fat-free milk (not condensed milk)
• 2/3 cup grated Gruyere cheese (about 1-ounce)

Directions

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. Roll out into a circle about 10 inches in diameter.

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 eggs, egg whites and evaporated milk.

Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.

Gruyere cheese can be hard to find in such a small quantity.  If you don’t have Gruyere cheese or you don’t want to buy any, you can substitute Swiss cheese.  I can never find Swiss cheese shredded, so I just pile the slices together and cut them into thin strips with a knife and then in half or quarters, depending on the type of dish I am using. 

Nutritional analysis per serving (Serving size: 1 wedge)

Calories 270; Total Fat 14 g; (Sat Fat 6 g, Mono Fat 5 g, Poly Fat 1 g) ; Protein 14 g; Carb 24 g; Fiber 2 g; Cholesterol 125 mg; Sodium 430 mg

 
Krieger, Ellie. "Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust." Www.foodnetwork.com. Web. 24 Feb. 2012. http://www.foodnetwork.com/recipes/ellie-krieger/caramelized-onion-mushroom-and-gruyere-quiche-with-oat-crust-recipe/index.html

This recipe was good and I especially like that there was a video on the Food Network site so that I could see Ellie Krieger prepare the dish.  I really liked the crust and it was very easy to make.  Like I mentioned above, I used Swiss cheese in place of the Gruyere.  It was very good!