Mushroom and Tomato Quiche with an Oat Crust

Makes 3 mini quiches

You will need:

For the crust: 

2/3  cup regular oats

1 tablespoons chilled butter 

1.5 tablespoons cold water

Cooking spray 

Filling

2 eggs

1tbs reduced fat crème fraiche 

2 large mushrooms

1 tomato

salt and pepper

1tsp olive oil

Step 1:

combine the oats and butter until it resembles coarse oatmeal

Step 2:

Add the water until the oatmeal forms a dough

Step 3:

Lightly grease the quiche trays and put the oat crust in. I found it easier to just piece it all together by pushing/moulding.

Step 4:

Bake the quiche cases in the oven  at 190 decrees Celsius for 7-10 minutes

Step 5: 

Meanwhile, lightly fry the mushroom and tomato in with the oil salt and pepper. I also added some dried garlic and parsley as this point for added flavour

Step 6:

Whisk together the egg and crème fraiche in a bowl/jug, season then add  the mushrooms and tomato.

Step 7:

Pour the egg mixture into the oat crust cases and bake in the oven for a further 30-40 minutes until the filling has set. take out the oven, leave to cool for 5 minutes then transfer to a wire cooling rack. 

I found this dish went really well with green salad and English mustard.

Good Luck!

Eden Rose x