Mushroom-and-Spinach Quiche in an Oat Crust

Ingredients

• 0.3 teaspoon pepper black
• 0.3 teaspoon optional: dill dried
• 0.3 teaspoon thyme leaves dried
• 3 large egg whites 
• 2 large eggs 
• 1 cup evaporated milk fat-free
• 1 cup leek chopped
• 1.3 cups mushrooms sliced
• 0.3 cup oat bran 
• 1 cup regular oats 
• 1 ounce parmesan cheese fresh grated
• 0.5 teaspoon salt 
• 10 ounce pkt spinach frozen dry thawed drained chopped
• 2 tablespoons stick margarine chilled cut into small pieces
• 1 ounce swiss cheese shredded finely
• 3 tablespoons water cold

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• blender
• wax paper

Directions

1. Preheat oven to 37
2. To prepare crust, combine oats and oat bran; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
3. Add water; stir just until moist. Press mixture gently into a ball on wax paper, and cover with additional wax paper.
4. Roll dough, still covered, into a 10-inch circle.
5. Remove 1 sheet of wax paper, and fit dough into a 9-inch pie plate coated with cooking spray.
6. Remove top sheet of wax paper.
7. Bake at 375 for 7 minutes. Cool on a wire rack.
8. To prepare the filling, place a medium nonstick skillet coated with cooking spray over medium-high heat until hot.
9. Add leek; saut for 2 minutes.
10. Add mushrooms; saute for 5 minutes.
11. Remove from heat; spoon into a bowl.
12. Combine milk and next 8 ingredients (milk through spinach) in a blender, and process until smooth.
13. Add to mushroom mixture, and stir well.
14. Pour into prepared crust, and sprinkle with Gruyre cheese.
15. Bake at 375 for 35 minutes or until a knife inserted near the center comes out clean.
16. Let stand 5 minutes.