Whole food crust, whole food insides, it's just whole food goodness. Rolled oats and wholemeal flour make up most of the quiche crust, modified from the complete flour version found here. Blind-baking sets the pastry to be lovely and crispy by the time the quiche is done and gives the perfect amount of time to prep the filling, which by the way, it totally flexible to what you have in your fridge!
Pastry - 1/2 cup of rolled oats, 1/2 cup wholemeal flour, 1/4 cup olive oil, 1/2 cup cold water, 1tsp salt, 1 tsp dried herbs, extra flour for rolling the dough.
Filling - 7 eggs, 1/4 cup of milk, 3 yellow squash, 1tbsp oregano, 2 field mushrooms, 1 garlic clove (crushed), 1/2 cup grated tasty cheese, 1 cup baby spinach, 10 or so chives, s + p.
To make the pastry.
Pulverize 1/2 cup of rolled oats.
Add 1/2 cup whole meal flour, 1teaspoon salt, 1 teaspoon of dried herbs.
Add 1/4 cup extra virgin olive oil.
Fork around until little balls appear.
Add 1/2 cup of cold water little by little until dry ingredients come together into a big ball.
Roll out dough with a rolling pin to about 1/2 cm thick and press into a greased quiche dish.
Stab the surface lightly with fork ends and let rest in the fridge for 30 mins.
For the filling.
Preheat oven to 175 degrees Celsius.
Slice squash into approx 5mm slices and put on a backing sheet to bake with s + p and oregano for 25 minutes, turning half way through.
When done remove squash and put the pastry in the oven to blind-bake for 13 minutes.
Fry field mushrooms with garlic until they brown.
Meanwhile mix together eggs, milk, s + p and chopped chives in a bowl. Add grated cheese.
Scatter fried mushies, squash, spinach leaves in the pastry dish.
Pour egg mixture evenly on top.
Put the dish back in the oven, carefully, and bake for about 25 minutes.
(Toothpick the middle to test at minute 25)