Veggie Couscous Quiche Recipe

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Veggie Couscous Quiche Recipe
Veggie Couscous Quiche Recipe photo by Taste of Home
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Veggie Couscous Quiche Recipe

Read Reviews
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Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min. + standing

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

Nutritional Facts

1 piece: 281 calories, 15g fat (8g saturated fat), 217mg cholesterol, 423mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 17g protein.

  • 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
  1. 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.
  2. 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 in the center comes out clean.
  3. 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.
Originally published as Veggie Couscous Quiche in Country Woman Christmas Annual 2010, p27

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PrplMonky5 User ID: 6612040 258221
Reviewed Dec. 16, 2016

"I thought this was a pretty good recipe! A great way to use leftover couscous! I didn't use the mushrooms but instead I steamed some baby carrots and cut them up. Also I used mozzarella instead of swiss (because it's what I had). I found the nutmeg was a bit of an odd addition. Lastly I would suggest adding some more salt. With a few tweaks, this is a good recipe! I'll be making this again."

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