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

paprika

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