I know, I know, I just did a quiche recipe. What can I say? We’re a little quiche obsessed lately. This quiche is more eggy and less cheesy than the last one and should be fairly easy to make vegetarian or vegan (most of my recipes are). Let me know if you try it out.

CARAMELIZED ONION, MUSHROOM AND PARMESAN QUICHE WITH GLUTEN FREE OAT CRUST
Adapted from Ellie Krieger’s recipe
2146 total or 268 per slice
Makes 8 servings
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The Crust
Cooking Spray
1/2 cup Brown Rice Flour – 195
1/4 cup Sorghum Flour – 120
1/4 cup Potato Starch – 120
1 1/2 cups Oatmeal – 450
3 tbsp Butter – 300
3 tbsp Low Fat Buttermilk – 41
1/4 tsp Salt
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1359

The Filling
3 Large Eggs – 270
3 Egg Whites (6 tbsp egg whites) – 50
1 Large Onion, sliced thinly into half moons – 60
8 oz Mushrooms, sliced – 60
1 cup Evaporated Fat-Free Milk – 200
4 tsp Olive Oil – 160
4 tbsp Shredded Parmesan Cheese – 120
1/2 tsp Salt – 0
1/4 tsp Black Pepper – 0
1/4 tsp Dry Mustard Powder – 9
1 tsp Fresh Thyme Leaves, chopped (or 1 tsp dry) – 0
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920

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 10 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 onto 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 8 wedges and serving.

This entry was posted on Thursday, May 14th, 2009 at 3:04 pm and is filed under Gluten Free Dieting. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.