Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust Recipe

Looking for an easy Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust recipe? Learn how to make Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust using healthy ingredients.


Submitted by imelissa13

Makes 6 servings



Recipe courtesy Ellie Krieger on Food Network website.

Recipe Ingredients for Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust


For the crust:
1 Cooking spray
3/4 cup rolled oats
1/2 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons unsalted butter,cold cut into small pieces
3 tablespoons lowfat buttermilk, cold

For the filling:
4 teaspoons olive oil
1 large onion, sliced thinly into half moons
8 ounces mushrooms, sliced mixed such as cremini, oyster, shiitake
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dry)
3 large eggs
3 egg whites
1 cup evaporated fat-free milk (not condensed milk)
2/3 cup grated Gruyere cheese (about 1-ounce)

Recipe Directions for Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust

  1. Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.

  2. 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.

  3. 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 9 minutes, then let cool.

  4. 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.

  5. In a medium bowl whisk together the eggs, egg whites and evaporated milk.

  6. Sprinkle the cheese into 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 6 wedges and serving.

  7. Nutritional analysis per serving (Serving size: 1 wedge)

Categories

Eggs, Brunch, Main Dish, American, Bake

Nutrition Facts
Serving Size 198.9g
Amount Per Serving
Calories
305
Calories from Fat
148
% Daily Value*
Total Fat
16.4g
25%
Saturated Fat
7.4g
37%
Trans Fat
0.0g
Cholesterol
136mg
45%
Sodium
495mg
21%
Potassium
436mg
12%
Total Carbohydrates
24.4g
8%
Dietary Fiber
2.3g
9%
Sugars
7.4g
Protein
16.0g
Vitamin A 12% Vitamin C 6%
Calcium 29% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in selenium
  •   Bad points
  • High in saturated fat
  • High in cholesterol
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement