Vegetable Quiche with Oat Crust

Today I could not decide what to make for dinner. I always plan out our weekly meals in advance, but nothing on my list sounded exactly right for tonight. I needed something easy to prepare with ingredients that I already had on hand, but also wanted something that I was excited to eat. I had just about decided on making a frittata, when my sister suggested making a crust to go with it. So… quiche it was!

I generally don’t make quiche because I prefer not to eat pie crust for dinner. But when I searched on The Food Network website, I found a recipe for a healthier quiche crust from Ellie Krieger. I enjoy her show on the Food Network, own one of her cookbooks, and have come to trust her as a good source for healthy and tasty recipes. I was not disappointed with her oat crust- it was tender and had an almost nutty flavor from the oats.

You could make this quiche with any vegetables that you enjoy. Any kind of cheese would work in the filling as well. This recipe is definitely going into my regular meal rotation!

I placed the cooked potatoes, onions, mushrooms, and zucchini into the baked crust, and then topped them with the egg mixture.

Vegetable Quiche with Oat Crust

(crust adapted from Ellie Krieger)

Crust Ingredients:

• Cooking spray
• 3/4 cup rolled oats
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 3 tablespoons cold, unsalted butter, cut into small pieces
• 3 tablespoons cold milk

Filling Ingredients:

(Measurements below are approximations, as I did not measure when I prepared the filling.)

• 1 Tbs. olive oil
• 1 or 2 red potatoes, chopped small
• 1/2 yellow onion, thinly sliced
• 3 button mushrooms, sliced
• 1/2 zucchini, chopped small
• 6 eggs
• 1/2 cup milk
• 1/3 cup grated cheddar cheese
• 1 Tbs. finely chopped parsley

Directions:

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 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 milk and pulse 3 to 5 times more to combine. Form the mixture into a ball. Place on a floured surface and roll out into a circle about 10 inches in diameter.
3. Transfer the crust to the pie dish. Press the crust gently into the dish. Bake for 9 minutes, then let cool. Reduce oven temperature to 350 degrees.
4. Heat olive oil in a skillet over medium heat. Saute potatoes and onions about 4 minutes. Add mushrooms and cook about 2 minutes. Add zucchini and cook another 2 minutes.
5. Use a fork to scramble the eggs in a medium bowl. Add the milk, cheddar cheese, and chopped parsley and stir to combine.
6. Place the vegetables in the prepared crust. Top with the egg mixture. Bake at 350 degrees for about 35 minutes, until set. Let rest for 5 minutes before slicing.

6 Servings

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