Oat-crust veggie quiche

• porsi: Serves 8
• waktu aktif: ---

Bahan-bahan

For the crust:

160g oats

30g oat bran

30g cold butter, cubed

3 tbsp cold water

For the filling:

1/2 small butternut squash, peeled, deseeded

and cut into small pieces

1 onion, chopped

100g mushrooms, sliced

240g light evaporated milk

2 tbsp Parmesan, grated

Salt and black pepper

1 tsp fresh dill, chopped

2 whole eggs, plus 3 egg whites

200g frozen spinach, thawed, drained and

chopped

30g Emmental, grated

Petunjuk

1 Preheat the oven to 190SC/170SC fan/gas mark

5. Combine the oats and oat bran in a bowl and

use your fingers to crumble in the butter until

the mixture is coarse. Add the water, stirring

until just moist.

2 Press the mixture into the base and up

the sides of a 23cm pie tin. Bake for seven

minutes until just browned and allow to cool.

3 Lightly coat a frying pan with cooking

spray and heat over a medium heat. Cook

the butternut squash for 10 minutes until

soft.

4 Add the onion and mushrooms and cook

for five minutes. Remove from the heat and

transfer to a bowl.

5 Combine the milk and the remaining

ingredients, except for the Emmental, in a

bowl and stir until smooth.

6 Stir the milk mixture into the mushroom

mixture until combined. Pour into the crust

and sprinkle over the Emmental.

7 Bake for 35 minutes until golden brown

and lightly puffed on top.