• 6servings
  • 75minutes
  • 281calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 egg

  2. 1/2 teaspoon onion salt

  3. 2 cups cooked couscous, cooled

  4. 1/4 cup shredded Swiss cheese


  6. 4 eggs

  7. 1 cup half-and-half cream

  8. 4 cups frozen broccoli florets, thawed

  9. 1 can (6 ounces) sliced mushrooms, drained

  10. 1 cup (4 ounces) shredded Swiss cheese, divided

  11. 1/4 teaspoon ground nutmeg

  12. 1 plum tomato, finely chopped

  13. 2 green onions, chopped

Instructions Jump to Ingredients ↑

  1. Veggie Couscous Quiche Recipe photo by Taste of Home 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 near 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.


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