Caramelized Onion, Mushroom, And Quiche With Oat Crust

by Food Network
Caramelized Onion, Mushroom, And Quiche With Oat Crust


For the Crust:
·3/4 cup rolled oats
·1/2 cup all-purpose flour
·1/4 teaspoon salt
·3 tablespoons unsalted butter
·3 tablespoons low-fat buttermilk
For the filling:
·4 teaspoons olive oil
·1 large onion, sliced into half moons
·8 ounces sliced oyster mushrooms
·1/2 teaspoon salt
·1/4 teaspoon ground black pepper
·1/4 teaspoon dry mustard
·1 tablespoon chopped fresh thyme
·3 large eggs
·3 egg whites only
·1 cup evaporated fat-free milk
·2/3 cup grated Gruyere cheese


Preheat oven to 400°F. Spray a 9-inch pie dish with cooking spray. To prepare crust, put the oats, flour, and salt in a food processor and pulse to combine. Add the butter and pulse, until you get a pebbly course texture. Add buttermilk and pulse more to combine. Form mixture into a ball, then flatten out to fit into the pie dish. Bake for about 9 minutes, then let cool. To prepare filling, heat 2 teaspoons of oil in a large nonstick pan over medium-low heat. Add onion and cook, stirring occasionally, until caramelized, about 20 minutes. Transfer onions to a bowl. Add remaining 2 teaspoons of oil to the pan, along with the mushrooms, then cook over medium-high heat, stirring occasionally, for about 6 minutes. Add onions back to the pan, stir in the salt, pepper, mustard, and thyme. In a bowl whisk together eggs, egg whites, and milk. Sprinkle cheese onto the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350°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. Enjoy!

Thank you. The eggs are such wonderful quality. My Father eats them with his eyes closed! So pleased to have found you. The supermarket offering just can’t compete with the astonishing freshness of these eggs.

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