Friday, July 20, 2012

Double Mushroom Quiche with Oatmeal Crust

Hello dear readers, 
In full disclosure, I want to mention that I am re-posting this recipe (Yes, I know that is blogging rule #1....NEVER re-post anything). But there is a good reason.... at the time of my original plans for this post, I was itching to change up the look of my blog, you know, experiment with all the cool stuff hidden in the 'layout' buttons on the margin of blogger.....well, I really went crazy with my updates, changing my blog so much that I actually got emails (more than a few) asking what was going on!  In the process, this lovely recipe was, if it seems like you may have read this before, you're not crazy! You have!  Since then, I have decided that the regular old layout is just fine for me. Please enjoy this one. 

As I’ve written here before, I am not a vegetarian, but I could easily be one because I am crazy for vegetarian meals. I have also confessed my obsession with mushrooms (click here for a shocking MUSHROOM  pizza.) So when a recipe calls for 8 ounces of mushrooms, I confidently round that up to 16 ounces.

You might find this crust to be a bit tricky, but it’s worth it. Use a Cuisinart and scrape all the moisture from the butter and the buttermilk from the corners of the bowl. Don’t over-process and roll it out only to 10 inches (use a measuring tape.) Another trick, be certain to use a 9 inch pan… not 9.5 and certainly not 10!

Enjoy this beautiful quiche and let me know if you can handle all those glorious mushrooms!

Here’s what you need for the crust:
¾ C rolled oats
½ C all-purpose flour
¼ t salt
3 T cold butter, cut in small squares
3 T cold low-fat buttermilk

Here’s what you need for the fililng:
3 t olive oil
1 large onion, sliced into thin rounds
16 ounces mushrooms – I used baby portabellas from the grocery store and regular button mushrooms from the back of my fridge.
½ t salt
Ground black pepper to taste
¼ t dry mustard
½ t dried thyme (or less if you’re not a thyme lover)
3 large eggs
3 egg whites
1 C fat-free evaporated milk (evaporated, not condensed)
2/3 C Gruyere cheese (or Swiss or Jarlsberg or Cheddar or Monterrey Jack or Pepper Jack or Mozzeralla or even smoked Gouda)

 Here’s what you do: There are a lot of steps…..

Process the oats and flour for a few seconds, add the cubed butter and pulse until it looks like wet sand. Add the buttermilk and pulse for about a dozen times, until it looks like dough. Using a knife, scrape any moisture stuck in the corners of the bowl and re-pulse.

Remove dough to wax paper and form it into a ball. Place more wax paper over it and roll to 10 inch circle. 

Remove the top sheet of wax paper, and using the bottom sheet of wax paper, carefully, carefully place the dough into a prepared pie plate. (prepared means sprayed…. ) Bake at 400 degrees for about 9 minutes.

1. Sauté the onions slowly until nice and brown. 
2. Remove them and sauté the mushrooms. 
3. Mix together all the onions, mushrooms, spices.
4. Whip the eggs, egg whites and milk together 
5. Grate the cheese.

To assemble: Cheese first, then veggies, then slowly pour the egg mixture over – it’s OK if it escapes the confines of the crust.

Bake for about 35 minutes or until the middle is set and almost firm. Serve with something green. Potatoes would have been a nice go-with also. 


  1. I like making quiche and this crust might be fun to try (and the filling, of course). I loved the comment about the mushrooms from the back of the fridge.

  2. Such great photos. For something that is a fungus, they are really quite pretty!

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