MUSHROOM-AND-SPINACH QUICHE IN AN OAT CRUST Oats lend a crunchy contrast to the creamy filling of this quiche. It's perfect for breakfast or a light lunch. 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 leek 1 1/4 cups sliced mushrooms 1 cup evaporated fat-free milk 1/4 cup (1 ounce) grated fresh Parmesan 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 Gruyère or Swiss cheese

Preheat oven to 375°F.

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 bal 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°F for 7 minutes. Cook on a wire rack.

To prepare the filling, place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add leek; sauté for 2 minutes. Add mushrooms; sauté for 5 minutes. Remove from heat; spoon into a bowl.

Combine milk and next 8 ingredients (milk through spinach) in a blender, and process until smooth. Add to mushroom mixture, and stir well. Pour into prepared crust, and sprinkle with Gruyère cheese. Bake at 375°F for 35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes.

Serves 6.

1 Serving - 1 wedge: Calories: 235 (Cal. from fat: 38%), Fat: 10g (Saturated: 4.9g), Cholesterol: 94mg, Sodium: 463mg, Carbohydrate: 22.2g, Protein: 15.2g.

[Cooking Light, June 2000]