Turkey Sausage and Baby Bella Oat Crust Quiche

By Niecer

Ingredients

• Turkey Sausage and Baby Bella Quiche:
• Oat Crust
• Adapted from Food Network's Ellie Krieger
• 3/4 C rolled oats
• 1/2 C whole wheat flour
• 1/4 tsp salt
• 2 1/2 T butter, cut into small pieces
• 4 T 1% milk
• For the quiche filling, I basically chose everything that Chris and I like, cooked it, and filled the crust. There are SO many ways to alter it, but here's what I did.
• 3/4 lb hot turkey sausage links, removed from casings
• 1 large onion, chopped
• 8 oz baby bella mushrooms, sliced
• 5 oz bag fresh baby spinach
• 4 eggs
• 2 egg whites
• 1/2 C milk (I used 1%)
• 1/4 tsp freshly ground nutmeg
• 1/4 tsp salt
• 1/4 tsp pepper
• 2/3 C Gruyere cheese, grated

Details

Cooking time 40mins
Adapted from fieldsofcake.blogspot.com

Preparation

Step 1

Preheat oven to 400 degrees F. Spray a 9 inch pie pan or art with cook spray. Put oats, flour and salt in the food processor and pulse 3 times to combine. Add the butter and pulse 12 times until you get a pebbly, course texture. (It seems tedious, but the directions work like a charm!) Add milk and pulse 3-5 more times to combine. Form the mixture into a ball and place between 2 sheets or waxed paper. Roll out into a circle about 10-11 inches in diameter. Remove the top piece of waxed paper and transfer the crust to the pie dish. Press crust gently into the dish. Bake for 9 minutes, then let cool. Lower heat to 350 degrees! (That's important).
Look at that great texture!


Adjust oven to 350 degrees. Cook sausage in non-stick skillet and break into small pieces. Cook until done and drain in a bowl lined with paper towels. In the same skillet, cook onions and mushrooms about 4 to 5 minutes or until they begin to get tender. Add the spinach and nutmeg and cook until the spinach starts to wilt, about 1-2 minutes. Add mix to the sausage. In a small bowl, whisk together the eggs, egg whites, milk, salt and pepper.
Pour the sausage mixture into the crust, then pour in egg mixture. Top with shredded cheese.


Let cool for 10 minutes until cutting into it (yeah, good luck with that!)