Gluten-Free Low Fat Spinach, Leek & Mushroom Quiche

If, like me, you find yourself planning to make a lasagna for a friend recovering from surgery, stop for a second and consider, as I did, making something healthier. You just may find some amazing meals out there, including this delicious quiche from Cooking Light.

I was going for something not too high in fat, then realized that this quiche is also gluten-free*. Not that I have a gluten allergy, but any opportunity to replace processed white flour with whole grains is worth taking, as long as the result is edible.  And this is not only edible, it’s delicious!

*Oats and Oat Bran are naturally gluten-free. Cross contamination, however, can occur with gluten-containing products during storage and manufacture.  If you must, be sure to buy brands that are certified gluten-free.  

GLUTEN-FREE LOW-FAT, SPINACH, LEEK & MUSHROOM QUICHE

My recipe is a little different from the original in that I increased the leeks, skipped the dill, added a few sprigs of fresh instead of dried thyme, and also hot pepper flakes and fennel seeds. I skipped rolling out the dough and simply pressed it into a well greased tart pan. As you can see, the crust baked up beautifully (I placed the filled quiche on a baking sheet in the oven), and slipped out of the pan with no fuss at all. Maybe that’s because I used butter instead of cooking spray, so if you do that, add on a few calories. 

Crust

• 1 cup regular oats
• 1/3 cup oat bran
• 2 tablespoons chilled butter, cut into small pieces
• 3 tablespoons cold water
• Butter or cooking spray for the pan

Filling

• 2 large leeks, cleaned and thinly sliced
• 1 1/4 cups sliced mushrooms
• 1 cup evaporated fat-free milk
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• A few sprigs of fresh thyme leaves
• 1/4 tsp fennel seeds
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 1/8 tsp red pepper flakes
• 3 large egg whites
• 2 large eggs
• 1/4 cup Parmesan cheese
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1/4 cup (1 ounce) shredded Gruyêre cheese

Preheat oven to 375°. Grease a 9 inch tart pan with butter (or spray with cooking spray), being sure to get it into all the side grooves.

Combine oats and oat bran in a medium sized bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Add water; stir. Press mixture gently into greased pan – it will seem like you won’t have enough, but you will, so just be patient, keep pressing it around and it will cover. Bake crust at 375° for 7 minutes. Remove from oven and let cool; leave oven on.

To prepare the filling, brush a cast iron skillet or saute pan lightly with olive oil (or spray with cooking spray), heat and add leeks. Saute for a few minutes till soft then add the mushrooms, salt, pepper, thyme and fennel and saute till the mushrooms start to release their liquid but are still plump and juicy. Spoon veggies into a large bowl and let cool.

Combine milk, Parmesan cheese and eggs in a blender and process until smooth. Add the spinach and pulse a few times to mix well.  Add to leek-mushroom mixture, and stir well. Pour into prepared crust (best to put the tart pan on a cooking sheet first, as it may leak a bit when you pour in the filling) and sprinkle with Gruyêre cheese. Bake at 375° for 35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes, then remove pie from tart pan. Serve warm.