Oat Crust Quiche
Oat-Crust Quiche
(6 servings)
1 cup rolled oats
2 cup Swiss or jack cheese (shredded)
2 Tbsp butter
1/3 cup mushrooms (sliced)
1 cup carrots (shredded)
1/2 cup green onion (thinly sliced)
4 lg eggs
1 tsp thyme
1/2 tsp garlic salt
1/4 tsp pepper
1/8 tsp ground nutmeg
2 cup scalding hot milk
MELT butter. Add mushrooms, shredded carrots, and green onions. Saute until all juices evaporate and mushrooms are lightly browned.
BEAT together eggs, thyme, garlic salt, pepper, and nutmeg. Stir in scalding hot milk.
SPRINKLE rolled oats in an even layer over the bottom of a buttered 9-inch baking dish or pan. Sprinkle cheese over oats; then cover with mushroom mixture. Slowly pour egg mixture over it.
BAKE on bottom rack of oven at 375 degrees (glass dish) or 400 degrees (metal pan) for 30 to 40 minutes, until set in center.
Have a great breakfast!!!
(6 servings)
1 cup rolled oats
2 cup Swiss or jack cheese (shredded)
2 Tbsp butter
1/3 cup mushrooms (sliced)
1 cup carrots (shredded)
1/2 cup green onion (thinly sliced)
4 lg eggs
1 tsp thyme
1/2 tsp garlic salt
1/4 tsp pepper
1/8 tsp ground nutmeg
2 cup scalding hot milk
MELT butter. Add mushrooms, shredded carrots, and green onions. Saute until all juices evaporate and mushrooms are lightly browned.
BEAT together eggs, thyme, garlic salt, pepper, and nutmeg. Stir in scalding hot milk.
SPRINKLE rolled oats in an even layer over the bottom of a buttered 9-inch baking dish or pan. Sprinkle cheese over oats; then cover with mushroom mixture. Slowly pour egg mixture over it.
BAKE on bottom rack of oven at 375 degrees (glass dish) or 400 degrees (metal pan) for 30 to 40 minutes, until set in center.
Have a great breakfast!!!