Quiche with caramelized onions, mushrooms, and Gruyere on an oatmeal crust

Votes: 1

How to Make - Caramelized Onion, Mushroom, and Gruyere Quiche on an Oatmeal Crust

Time: 2 hours.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 270, total fat 14 G., saturated fats 6 G., proteins 14 G., carbohydrates 24 G., fiber 2 G., cholesterol 125 mg, sodium 430 mg, sugar 0 G.

This flavorful quiche with a rich mushroom filling makes a wonderful, healthy breakfast or dinner, packed with protein, fiber, and the micro- and macronutrients necessary for a healthy diet. The quiche is baked on a crust made from crushed oatmeal, and the filling is lower in fat because the heavy cream is replaced with low-fat, unsweetened condensed milk. Mix it with eggs and top with fried mushrooms, caramelized onions, and grated cheese. Bake until the filling is set. Choose different types of mushrooms for a more complex flavor profile.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

3/4 cup rolled oats
0.5 cups premium flour
1/4 teaspoon salt
3 tablespoons chilled, unsalted butter, cut into small pieces
3 tbsp. chilled low-fat sour milk (or kefir)

Filling

4 tsp olive oil
1 large onion, sliced into thin half rings
220 g of chopped various mushrooms, such as button mushrooms, oyster mushrooms, and shiitake mushrooms
0.5 tsp salt
1/4 tsp ground black pepper
1/4 tsp mustard powder
1 tbsp chopped fresh thyme leaves (or 1 tsp dried)
3 large eggs
3 egg whites
1 cup of unsweetened low-fat condensed milk
2/3 cup grated Gruyere (about 30 g)

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 200°C. Spray a 9-inch pie pan with cooking spray.
Cake:
In the bowl of a food processor, combine the oats, flour, and salt and pulse 3 times. Add the butter and pulse about 12 times, until crumbly. Add the buttermilk and pulse 3-5 more times to combine. Form the mixture into a ball and place it between two large pieces of waxed paper. Roll the dough into a circle about 25 cm in diameter.

Remove the top sheet of wax paper. Invert the dough, still on the other piece of paper, into the pie dish, then peel off the wax paper. Gently press the dough into the dish. Bake for 9 minutes and let cool.
Filling:
In a large nonstick skillet, heat 2 teaspoons olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onion to a bowl. Add the remaining 2 teaspoons olive oil to the skillet and heat over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their juices and begin to brown, about 6 minutes. Return the onion to the skillet, season with salt and pepper, mustard, and thyme.
In a medium bowl, whisk together eggs, egg whites, and unsweetened condensed milk.
Sprinkle the cheese over the crust. Top with the mushroom mixture and pour the egg mixture over it. Reduce the oven temperature to 350°F (175°C). Bake for 35 minutes or until a knife inserted into the center of the quiche comes out clean. Let rest for 5 minutes, then cut the quiche into 6 pieces and serve.

Excellent source: protein, riboflavin, phosphorus, selenium.

Good source: vitamin A, niacin, vitamin D, pantothenic acid, calcium, iodine, iron, potassium