Egg Quiche with Oat Crust

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If you know anything about me, you know that eggs are my one go-to protein that I don't really tire of the way I do chicken and fish. 

So... when I had some cooked veggies that were about past their prime.. what's the best way to make sure they get eaten?! 

Why add them to an egg dish! Cuz I will eat it for every meal! 

For a 9in pie crust- 
What you need:
*1 stick of cold butter cut into small squares 
*1&1/2 cup oat flour (I use a ninja to turn oats into flour! a processor would work too!)
*1/4 tsp salt
*4 tsp cold water

Mix salt, flour and butter in a bowl together until butter and flour crumb together.
I put mine in the ninja for a few seconds and that worked just fine.
Next add the water one tsp at a time. You may not need all of the water. Just enough to make sure that it all clumps together into one ball.
With regular flour you would do this and then refrigerate it for 4 hours however with the oat flour you may not even have to refrigerate it at all.

Roll the dough out flat to put into your pie pan. If you're finding it is not staying together place it in the fridge for about 20 minutes and try again. (Rolling it with plastic wrap or wax paper between will also help to keep it together.

Once you have rolled dough into pie pan, add your veggies (about a cup per pie pan) to dish then fill dish with approximately 8 egg whites. Add a yolk or 2 if you wish and sprinkle of salt and pepper. 

Bake in oven for approx 20 minutes or until eggs rise and are fully cooked. Top with shredded cheese if you wish and return to oven for 2 minutes to melt cheese. 

Remove, let cool and then enjoy! Any hour of the day  !