Original Recipe HERE
This one looked and tasted fancy. Too bad *N* wasn't a big fan, but I didn't expect her to be. It also took some planning ahead, as a few ingredients weren't ones I always have on hand. And carmelizing the onions, cooking and cooling the crust, and the actual baking weren't things that could be rushed (obviously...). Better to do those ahead of time of possible, then do the 30-second assembly when it's time to put it in the oven. But Husband and I thought it was really tasty, and I'll keep it filed away as something to make when company comes or there's a reason I need to impress someone.
Ingredients for the Crust
Cooking spray [or preferred method of greasing a pan]
3/4 cup oats
1/2 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons cold, unsalted butter, cut into small pieces
3 tablespoons cold, lowfat buttermilk
Ingredients for the Filling
4 teaspoons olive oil
1 large onion, sliced thinly into half moons
8 ounces sliced mushrooms [cremini, oyster, shiitake, baby bella, or white]
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dry mustard
1 teaspoon dry thyme leaves [or 1 tablespoon chopped fresh]
3 large eggs
3 egg whites
1 cup evaporated fat-free milk (not condensed milk)
2/3 cup grated Gruyere cheese (about 1 oz)
Directions
1) Preheat oven to 400 degrees. Spray 9-inch pie dish with cooking spray.
* To Prepare Crust
2) Put oats, flour and salt in bowl of food processor and pulse 3 times to combine.
3) Add butter and pulse about 12 times for a pebbly course texture.
4) Add buttermilk and pulse 3 to 5 times to combine.
5) Form mixture into ball and place it between 2 large pieces of waxed paper. Roll into a circle about 10 inches in diameter.
6) Remove top sheet of waxed paper. Transfer crust (still on other piece of waxed paper) to pie dish, then remove waxed paper from the top. Press the crust gently into the dish.
7) Bake 9 minutes; let cool.
* To Prepare Filling
8) Heat 2 teaspoons oil in large nonstick pan over medium-low heat.
9) Add onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer onions to a bowl.
10) Add remaining 2 teaspoons of oil to pan and heat over medium-high heat.
11) Add mushrooms and cook, stirring occasionally, until they release their water and begin to brown, about 6 minutes.
12) Add onions back to the pan. Stir in salt, pepper, mustard and thyme.
13) In medium bowl whisk together eggs, egg whites and evaporated milk.
* To Assemble
14) Sprinkle cheese into the pie crust. Top with mushroom-onion mixture. Pour the egg mixture on top.
15) Reduce oven temperature to 350 degrees. Bake 35 minutes or until knife inserted in middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.
Notes: I'll potentially trying another type of mushroom or cheese to vary the flavor (or just to use what I have on hand). I think frozen chopped spinach (thawed and drained) could be easily added, and you can never go wrong with some cooked, chopped bacon or finely diced ham.
Kid Participation:
* Push buttons on food processor
* Crack 3 eggs
* Whisk eggs and milk
* Sprinkle cheese in crust
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