Roasted Vegetable Quiche Recipe
Ingredients
| Extra virgin olive oil | 2 Teaspoon | |
| Shiitake mushrooms | 3/4 Cup (16 tbs), finely chopped | |
| Onion | 1 Medium, chopped | |
| Parsnip | 1 Large, chopped | |
| Orange bell pepper | 1 To taste, chopped | |
| 2 large cloves garlic, minced | ||
| Carrot | 1 Medium, grated | |
| 2 cups finely chopped spinach leaves | ||
| Salt | 1 Teaspoon | |
| Ground sage | 3/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 1 1/4 cups old-fashioned oats, finely ground in a blender or food processor | ||
| 3 large egg whites, lightly beaten | ||
Directions
Preheat the oven to 425°F.
Coat a 9" quiche pan or pie pan with cooking spray.
Heat the oil in a large skillet over medium-high heat.
Add the mushrooms, onion, parsnip, and bell pepper and cook, stirring, for 3 minutes.
Stir in the garlic, carrot, and spinach and cook for 1 minute.
Add the salt, sage, black pepper, oats, and egg whites and stir to combine.
Evenly spread the vegetable mixture in the prepared pan.
Coat a 9" quiche pan or pie pan with cooking spray.
Heat the oil in a large skillet over medium-high heat.
Add the mushrooms, onion, parsnip, and bell pepper and cook, stirring, for 3 minutes.
Stir in the garlic, carrot, and spinach and cook for 1 minute.
Add the salt, sage, black pepper, oats, and egg whites and stir to combine.
Evenly spread the vegetable mixture in the prepared pan.
Chef
