Roasted Vegetable Quiche
|Extra virgin olive oil||2 Teaspoon|
|Chopped shiitake mushrooms||2 Ounce (3/4 Cup)|
|Onion||1 Medium, chopped|
|Parsnip||1 Large, chopped|
|Orange bell pepper||1 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Carrot||1 Medium, grated|
|Finely chopped spinach leaves||2 Cup (32 tbs)|
|Ground sage||3⁄4 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Old fashioned oats||1 1⁄4 Cup (20 tbs) (Finely Ground In Blender / Food Processor)|
|Egg whites||3 Large, lightly beaten|
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.