Veggie Couscous Quiche

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

Recipe by Julie Kirkpatrick

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 28, 2023

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

TEST KITCHEN APPROVED

Veggie Couscous Quiche

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Yield:6 servings
Prep:25 min
Cook:50 min
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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
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Directions

  1. 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. 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. 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.
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