Say that 5 times fast!
This was my first time making quiche. My sister, Jenny, gave me an adorable tart/pie pan for Christmas and I was a little intimidated to try making a homemade crust. I was tempted to get a frozen pie crust for my first quiche, but then I found this amazing oat crust recipe that I had to try. I made it for dinner one night last week and it was simply delicious! The crust was so earthy and easy to make, I’m so glad I didn’t take a short cut!
For the quiche filling, I basically chose everything that Chris and I like, cooked it, and filled the crust. There are SO many ways to alter it, but here’s what I did.
1 large onion, chopped
8 oz baby bella mushrooms, sliced
5 oz bag fresh baby spinach
2 egg whites
1/2 C milk (I used 1%)
1/4 tsp freshly ground nutmeg
1/4 tsp salt
1/4 tsp pepper
2/3 C Gruyere cheese, grated
Adjust oven to 350 degrees. Cook sausage in non-stick skillet and break into small pieces. Cook until done and drain in a bowl lined with paper towels. In the same skillet, cook onions and mushrooms about 4 to 5 minutes or until they begin to get tender. Add the spinach and nutmeg and cook until the spinach starts to wilt, about 1-2 minutes. Add mix to the sausage. In a small bowl, whisk together the eggs, egg whites, milk, salt and pepper.
Pour the sausage mixture into the crust, then pour in egg mixture. Top with shredded cheese.
Bake at 350 for 40-45 minutes.