Description
A quiche you don’t have to feel guilty about eating!
Ingredients
- FOR THE CRUST:
- ¾ cups Rolled Oats
- ½ cups All-purpose Flour
- ¼ teaspoons Salt
- 3 Tablespoons Unsalted Butter
- 3 Tablespoons Cold Low Fat Milk
- FOR THE FILLING:
- 1 Tablespoon Olive Oil
- 2 cloves Garlic, Minced
- 3 cups Fresh Baby Spinach, Chopped
- 4 whole Eggs, Beaten
- 1 cup Skim Or Low-fat Milk
- ¾ cups Reduced Fat Shredded Cheddar Cheese
- 1 teaspoon Salt, Or To Taste
- ¼ teaspoons Black Pepper, Or To Taste
Preparation
Preheat oven to 400 F. To make the crust, put the oats, flour and salt in the bowl of a food processor and pulse to combine. Add in the butter and pulse until you get a pebbly-like texture. Add the milk and pulse a few more times 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. Cut the circle into 4-5 separate pieces (depending on how many and the size of your dishes) and shape into smaller circles that will fit your dishes. Spray each dish with cooking spray and then press the crust into each dish. Place the dishes on a large baking sheet and bake for about 7-9 minutes. When done, remove from the oven and set aside. Reduce the oven heat to 350 F.
To make the filling, heat the olive oil over medium heat in a non-stick pan. Add the garlic and saute for about 30 seconds. Add the spinach and cook until wilted then remove from heat.
In a medium size bowl, whisk together the beaten eggs, milk, cheese, salt and pepper. Stir in the spinach mixture. Divide the egg mixture evenly amongst each dish. Bake for about 20-25 minutes or until golden brown.
Oat Crust recipe from Elie Krieger.
