onion, mushroom, and pancetta quiche



i made this quiche for sunday brunch with sophia and tae yeon! not to brag or anythinggg, but it is still   my favorite base for a quiche recipe that i have ever had. the oat crust, egg whites, and low fat ingredients make it a bit healthier, making me feel less bad for including a ton of pancetta (i would have used bacon, but it was too expensive! pancetta was only about one dollar for a quarter pound at the deli counter, and has the extra benefit of sounding pretty fancy)


adapted from food network online: http://www.foodnetwork.com/recipes/ellie-krieger/caramelized-onion-mushroom-and-gruyere-quiche-with-oat-crust-recipe/index.html


For the crust:

  • cooking spray
  • 3/4 cup rolled 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

For the filling:

  • 4 teaspoons olive oil
  • 1 large onion, sliced thinly into half moons
  • 8 ounces sliced mixed mushrooms, such as cremini, oyster, shiitake
  • 1/4 lb pancetta, fat cut off
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 3 egg whites
  • 5 oz can of evaporated fat-free milk (not condensed milk)
  • 2/3 cup grated Gruyere cheese (about 1-ounce)


preheat the oven to 400. spray a 9-inch pie dish with cooking spray.

to prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. add the butter and pulse about 12 times, until you get a pebbly course texture. add the buttermilk and pulse 3 to 5 times more to combine. form the mixture into a ball and place it between 2 large pieces of waxed paper. roll out into a circle about 10 inches in diameter.

Remove the top sheet of waxed paper. transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. press the crust gently into the dish. bake for 9 minutes, then let cool.

to prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. transfer the onions to a bowl. add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. cut pancetta into small cubes and cook in pan.

in a medium bowl whisk together the eggs, egg whites and evaporated milk. add ~1/4 tsp salt and ~1/4 tsp pepper.

sprinkle the cheese into the pie crust. top with the mushroom-onion-pancetta mixture and pour the egg mixture on top. reduce oven temperature to 350 . bake for 35 minutes or until knife inserted in the middle comes out clean. let stand for 5 minutes before cutting and serving.


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