‹ Back to Veggie Couscous Quiche

Print Options

Taste of Home

Veggie Couscous Quiche

TOTAL TIME: Prep: 25 min. Bake: 50 min. + standing YIELD: 6 servings.
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

Ingredients

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

Directions

  • 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.

Nutrition Facts

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

© 2024 RDA Enthusiast Brands, LLC