Rise and Shine!

The problem...I love a hearty breakfast but I rarely have time to make my gluten-free pancakes on the weekday, plus I wasn't thrilled with the high-glycemic load of rice flour (especially in the morning). Don't get me wrong, I think it's fine from time to time, just not every morning.

The solution...A quiche is easily prepared and eaten over the week (6 pieces = 6 breakfasts). It features a really yummy oatmeal crust which gives the quiche a nice earthy flavor. I'm excited to play with the filling (think ham and swiss or some seasoned sausage and aged cheddar) but this vegetarian version is also great. Enjoy with a sliced apple or other fruit!!

CRUST:
1 cup regular oats
1/3 cup oat bran
2 tablespoons chilled butter or stick margarine, cut into
small pieces
3 tablespoons cold water
Cooking spray

FILLING:
1 cup chopped onion
1 1/4 cups sliced mushrooms
1 cup evaporated fat-free milk (regular 1% milk works fine too)
1/4 cup (1 ounce) grated fresh Parmesan or Asiago cheese
1/2 teaspoon salt
1/4 teaspoon dried dill
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
3 large egg whites
2 large eggs
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) finely shredded Gruyêre or Swiss cheese

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Preheat oven to 375°.

To prepare crust, combine oats and oat bran; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add water; stir just until moist. Press mixture gently into a ball on wax paper, and cover with additional wax paper. Roll dough, still covered, into a 10-inch circle. Remove 1 sheet of wax paper, and fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of wax paper. Bake at 375° for 7 minutes. Cool on a wire rack.

To prepare the filling, place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; sauté for 2 minutes. Add mushrooms; saute for 5 minutes. Remove from heat; spoon into a bowl. Combine milk and next 8 ingredients (milk through spinach) with a whisk until combined. Add to mushroom mixture, and stir well. Pour into prepared crust, and sprinkle with Gruyêre or Swiss cheese. Bake at 375° for 35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes.

Want to eat it later? Cover w/ foil and then reheat in µW (that's chemist for microwave) for 1 min.

Cooking Light, June 2000