55ml extra virgin olive oil
2 teaspoon coconut sugar
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1 thinly sliced red onion
2 cloves garlic
6 large eggs
25ml single cream
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves, plus more for garnish
¼ tsp salt
¼ tsp ground pepper
100g cheddar cheese
For the Crust:
- Prepare a 9 inch cake tin by greasing with olive oil.
- Pulse the Amisa oats in a blender 2-3 minutes until it becomes a flour mixture.
- Transfer the blended oats to a mixing bowl and stir with sugar and salt to combine.
- Make a well in the center of the mixture, add olive oil and stir until crumbly. Add 4 tablespoons of water, one tablespoon at time to the mixture, while stirring until the dough becomes slightly moist and sticky.
- The batter may still fall apart, but will stick together easily if you pinch it together. If it doesn’t, add 1-2 tablespoons of water.
- Press the dough into the prepared baking tray. Press it flat and even across the bottom and up the sides.
- Bake at 190 degrees-Celsius for 10 minutes until golden brown. Set Aside.
For the filling:
- Keep the oven at 190 degrees-Celsius whilst you make the filling.
- Heat the oil in a large nonstick pan over medium-high heat. Add onion and garlic; cook, stirring often, until tender. Next, add mushrooms and cook until soft. Finally, add the spinach; cook, tossing constantly, until wilted, around 1 to 2 minutes. Remove from heat.
- Whisk the eggs, milk, cream, mustard, thyme, salt and pepper in a medium bowl. Fold in the mushroom mixture and cheese. Spoon into the oat crust and bake until set and golden brown, about 25 minutes. Let stand for 10 minutes before serving.