Mushroom Pie with Spinach Crust

This is a great mushroom "quiche" recipe that is lighter than a traditional quiche, but just as delicious, because it uses yogurt instead of cream and has a wonderful healthy spinach crust (gotta love spinach!) I used pre-sliced mushrooms which made the prep easier.

Mushroom Pie with Spinach Crust

Crust ingredients:
12 oz. fresh spinach, chopped
3/4 teaspoon salt
2/3 cup flour
3/4 cup bread crumbs
cooking spray

Preheat over to 375° and spray a glass pie pan with cooking spray. Saute the spinach and salt in a very small amount of water until spinach is limp. Remove from heat and add flour, bread crumbs and mix well. Pat into prepared pan using a fork and then moistened hands to mold the crust. Bake for 15 minutes. 

Filling Ingredients:

1 tablespoon olive oil
1/2 onion, diced
1 teaspoon salt
2 tablespoons lemon juice
2 pounds sliced mushrooms
3 Tablespoons flour
2 teaspoons dry mustard
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 egg
1 cup nonfat Greek yogurt
fresh black pepper
1/2 cup grated gruyere cheese
extra gruyere cheese for top

Saute onion and salt in olive oil until soft, about 5 minutes. Add mushrooms and lemon juice. Cook stirring often about 5-8 minutes. Gradually sprinkle in the flour, mustard and herbs, and stir. Cook over medium heat for another few minutes.

Beat together the egg, yogurt, black pepper, cheese  in a bowl, then add to the mushroom saute mixture and combine.  Pour the filling into the pre-baked crust. Top with a little extra cheese,if desired and dust with paprika. Bake for 25-30 minutes. Allow to cool for at least 10 minutes before cutting. Serve hot or warm. Enjoy!
source:  The Enchanted Broccoli Forest Cookbook

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