Bacon Mushroom Quiche

1/2 cup rolled oats
3 tablespoons sesame seeds
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon freshly milled black pepper
1/3 cup water
1/3 cup olive oil


2 cups fresh mushrooms, sliced
4 oz bacon, cubed or sliced
3 garlic cloves

2 eggs
1/4 cup low fat milk
1/2 cup grated cheese
salt and pepper to taste

Serves 4-6
Preheat oven to 200C.

Spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes. Transfer the toasted oats and sesame seeds to a bowl of a food processor fitted with a metal blade. Add the flour, baking powder, salt, and pepper, and process until the oats are finely ground.
In a medium bowl, whisk together the water and oil. Mix in the dry ingredients to form a dough. Knead the dough a couple of times on a floured surface, then form it into a thick disk. Wrap in plastic wrap and refrigerate for at least 30 minutes
Roll out the dough on a lightly floured surface. Put the dough in the tart pan. Press it down evenly, making sure to fill in the fluted sides of the pan. Trim the tart of any excess dough. Prick the base and sides of the crust all over with a fork to prevent bubbles. Prebake for about 10 minutes. Set aside.


Heat a pan over medium heat and add the bacon. Stir occasionally. Once it releases the fat, add crushed garlic. Stir occasionally. Cook until bacon starts to become crisp. Add the sliced mushrooms. Season with 1/2 teaspoon of salt. Cook for about 3 minutes. The mushrooms should retain a little bite. Take off the heat and set aside.
Whisk together the eggs with the milk. Season with salt, pepper and a pinch of nutmeg.
Preheat oven to 180C.
Pour the bacon mushroom mixture into the tart shell. Pour over the egg milk mixture. Sprinkle grated cheese onto the top and bake for 25 minutes, until egg mixture has set. Let stand for another 10 minutes before slicing and serving.