Mushroom Quiche with a Lovely Oat Crust

I had very little in the fridge when I put this recipe together. I also discovered that I only had half a cup of flour, not enough to make a crust, oops. So,I got creative and made a fabulous and oh so tasty meal with what I had. It was pretty impressive I have to say. Sometimes the simplest meals with few ingredients turn out the best.

I had this quiche with some lettuce picked from my indoor lettuce garden. You can see a bit of it in the background of the above photo. The lettuce is doing well, it likes it's sunny spot in the window, which is supplemented with full spectrum lights on the dark and rainy days. I also use them in the morning and evening to maximize growing time. This lettuce should get me through until my garden is going...

I will probably supplement my greens with some from the local farmers. They have a greenhouse and are already supplying us with fresh greens. So lucky we are!

Here is the recipe for this yummy and quick quiche. You can substitute other veggies for the mushrooms and zucchini. You can also use whatever flour you have, the oat flour is especially nice though. I didn't have any oat flour so I ground up Scottish oats in my spice/coffee grinder to make the flour. It has a nice consistency that way.

Let me know how your version turns out and enjoy! Oat Crusted Quiche For the pastry: 1 cup oat flour 1/2 cup spelt flour 1/2 cup butter a good pinch of Himalayan salt 5 tbsp cold water

Preheat oven to 350 Mix flour and salt together in a medium sized mixing bowl or a food processor. Cut butter into flour using a pastry knife or the food processor until the butter is in pea size bits. Stir in water until just mixed and then knead the dough into a ball.

This is where I cheat. You could roll out the dough on a floured board then carefully fold it in half, place it in a buttered pie pan and carefully unfold it. OR you could do what I do an press the dough right into the buttered pan until it is fairly evenly spread throughout the pan. Much easier I say. Put the crust in the oven for 10-15 minutes while you make the filling. For the filling: 10 shitake or brown mushrooms, sliced 1 very small zucchini (about 1 cup), sliced 1/4 cup onion, chopped 1 clove garlic, minced 1 tbsp butter 8 eggs 1/2 tsp Himalayan salt 1/4 cup non-sweet almond milk or other milk Raclette or other hard cheese for topping Heat butter on medium in a skillet. Add onions, garlic, mushrooms and zucchini to the skillet and cook for 5 minutes with a lid on. In a medium mixing bowl whisk eggs and then whisk in milk and salt. Remove crust from oven and fill with cooked mushroom mix. Pour eggs on top and put back in the oven for 30-35 minutes or until set. Remove from oven and grate on a bit of cheese. Tasty, quick and good for you!