1 Preheat oven to 400°F. Spray a 9 inch pie pan with cooking spray. 2 For the crust, place the oats, flour and salt in a food processor. Pulse three times then add the butter, pulse 12 times until it is a coarse texture. Add the buttermilk and pulse 3 more times or until combined. 3 Form the mixture into a ball and place between two pieces of wax paper or parchment paper. Roll out into a circle to fit pie plate. Bake for 10 minutes then allow to cool. 4 To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over medium-low heat. Add onion and cook stirring occasionally until golden brown, stirring occasionally, until caramelized. Transfer the onions to a bowl and bring pan up to high heat. 5 Saute mushrooms in pan until they are golden brown, add salt and pepper and thyme. Remove from heat. 6 In a large bowl, beat eggs with milk. Add cheese, mushrooms and onions. Pour into pie crust and bake until set, about 35 minutes.

I get so excited when I can find kosher Gruyere, one of the reasons is to make this quiche. If you prefer to use a store bought crust it is easier, but this is a nice healthy easy alternative adapted from a recipe by Ellie Krieger.