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Veggie Couscous Quiche Recipe

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Tomato, green onions and broccoli bring red and green color to this sunrise specialty, giving it Christmasy flair. It also gets an interesting taste twist from nutmeg.—Julie Kirkpatrick, Billings, Montana

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Veggie Couscous Quiche Recipe

Prep: 25 min. Bake: 50 min. + standing

Yield: 6 Servings

25 50 75

Ingredients

1 egg
1/2 teaspoon onion salt
2 cups cooked couscous, cooled
1/4 cup shredded Swiss cheese
FILLING:
4 eggs
1 cup half-and-half cream
4 cups frozen broccoli florets, thawed
1 can (6 ounces) sliced mushrooms, drained
1 cup (4 ounces) shredded Swiss cheese, divided
1/4 teaspoon ground nutmeg
1 plum tomato, finely chopped
2 green onions, chopped

Directions

In a large bowl, whisk egg and onion salt. Add couscous and cheese; stir until blended. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 5 minutes.
For filling, in a large bowl, whisk eggs and cream. Stir in the broccoli, mushrooms, 1/2 cup cheese and nutmeg. Pour into crust. Bake for 45-55 minutes or until a knife inserted near the center comes out clean.
Sprinkle with tomato, onions and remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 6 servings.

Nutritional Facts 1 piece equals 281 calories, 15 g fat (8 g saturated fat), 217 mg cholesterol, 423 mg sodium, 19 g carbohydrate, 3 g fiber, 17 g protein.

Originally published as Veggie Couscous Quiche in Country Woman Christmas Annual 2010, p27

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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