Greek Style Roasted Red Pepper Pesto Quiche with Oatmeal Crust

I am a huge fan of using up leftovers.  I reduce reuse recycle and I reduce, coupon clip, buy on sale (not quite the same ring to it)...  So when (never home)maker posted a recipe for Pesto Quiche with Oatmeal Crust the day after I made Roasted Red Pepper Pesto Pasta (which for some reason I kept calling Sundried Tomato Pesto in my head despite a lack of sun, drying, or tomatoes...), and had some pesto leftover - I knew the quiche was meant to be.

I adjusted the Quiche recipe to fit the ingredients I had on hand.  It was entirely yummy!  I loved the olives in it!!



GREEK-STYLE ROASTED RED PEPPER PESTO QUICHE WITH AN OATMEAL CRUST
(Adapted from (never home)maker)

Ingredients:
For the crust:

• 3/4 cup rolled oats
• 1/2 cup whole wheat flour
• Pinch of salt
• 3 tablespoons butter
• 3 tablespoons milk

For the filling:

• 3 eggs
• 3 egg whites
• 2 tablespoons milk
• 2 tablespoons greek-style roasted red pepper pesto
• Ground pepper, to taste
• 1 heaping tablespoon dijon
• 1 small yellow onion, sliced
• 1/2 green bell pepper, seeded and sliced
• 2/3 cup crumbled feta
• 1/3 cup chopped kalamata olives (no pits!)

Instructions:

1. Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
2. In a food processor, pulse together the oats, flour, and salt. Three pulses should do it.
3. Then cut in the butter (just cut it into smaller pieces) and pulse until it gets crumbly (maybe 10 times).
4. Add in the milk. Pulse until it is well combined and forms a ball. About 10 pulses.
5. Then take this dough ball and place between two sheets of wax paper. Roll with a rolling pin until it is about 10 inches in diameter. Then place it in your prepared pie dish. Bake for 8-10 minutes.
6. In the meantime, heat a pan over medium-high heat and put a little olive oil in it. Cook your onions and peppers until they are soft and lightly browned. About 8-10 minutes.
7. By now your pie shell should be done. Set it aside and lower the oven temp to 350 degrees F.
8. Whisk together your eggs, egg whites, milk, pesto, pepper, and mustard.
9. Then sprinkle your cheese over the pie crust. Distribute the onions/green peppers (I only needed about 1/2 of the mixture) and olives over that layer. And pour your egg mixture over that.
10. Bake for 35 minutes -- until set and lightly browned.