Onion, Mushroom & Swiss Cheese Quiche (6 servings) For The Crust: 3/4 cup oats - quick cooking or old fashioned 1/2 cup all-purpose flour 1 teaspoon sugar 1/4 teaspoon salt 3 Tablespoon cold butter - cut into small cubes 3 Tablespoons low-fat buttermilk For The Filling: 1 medium onion - sliced into thin rings then cut rings in half 2 Tablespoons olive or canola oil 2 cups sliced mushrooms 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon dry mustard 1/4 teaspoon paprika 3 large eggs 3 egg whites 1 cup evaporated fat-free milk 2/3 cup shredded Swiss cheese Preheat oven to 400 degrees. Prepare a 9-inch pie dish by spraying with cooking spray. In a frying pan over medium-low heat, saute the onions in the oil until tender and browned (about 20 minutes - stirring often). For The Crust: Place the oats, flour, sugar and salt in a blender or food processor and pulse until well combined. Add the butter and pulse until the texture resembles small pebbles. Add the buttermilk and pulse 4 or 5 more times to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter. Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake the crust for 10 minutes, then let cool. For The Filling: Transfer the sauteed onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme. In a medium bowl whisk together the eggs, egg whites and evaporated milk. Putting it together: Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees. Bake for 35 minutes or until a knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving. This recipe is based on Ellie Krieger's Onion Mushroom Quiche. Modifications to her original recipe include: A little sugar was added to the crust. Paprika was added to the spices in the filling and shredded Swiss cheese replaces the Gruyere cheese that was in her original recipe. I also reduce the amount of mushrooms a bit as the original quiche was a little to mushroom-y-rich for my tastes. A healthy take on an ordinarily not-so-healthy dish. Mr Breakfast would like to thank Breakfast Fan for this recipe. Recipe number 2712. Submitted 12/18/2009.