Onion and Wild Garlic Quiche with Parmesan in a Couscous Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups leftover Couscous1 tbsp butter2 cups thinly sliced onion4 cloves garlic, minced1 tbsp olive oil1 tsp Dijon mustard3 eggs3/4 cup 1% milk1/4 cup low-fat Mozzarella1/2 cup low-fat Parmesan4 slices tomatosalt and pepper
1. Mix 1 tbsp butter with leftover Couscous.
2. Dump the couscous into an 8" pie plate. Press it down and up the sides of the dish.
3. Saute the onion and garlic in a little olive oil.
4. Spoon onions and garlic into the couscous crust.
5. Mix together the milk, eggs, Dijon, 1/4 of the Parsmesan, and salt and pepper. Pour over the pie.
6. Top with tomato slices, then remaining Parmesan, Mozzarella and cilantro.
7.Bake at 350F for about 45 minutes, or until set and the edges have started to brown.
Serve small wedges as a side dish, or with a salad for lunch.
Number of Servings: 8
Recipe submitted by SparkPeople user AWLASS.
2. Dump the couscous into an 8" pie plate. Press it down and up the sides of the dish.
3. Saute the onion and garlic in a little olive oil.
4. Spoon onions and garlic into the couscous crust.
5. Mix together the milk, eggs, Dijon, 1/4 of the Parsmesan, and salt and pepper. Pour over the pie.
6. Top with tomato slices, then remaining Parmesan, Mozzarella and cilantro.
7.Bake at 350F for about 45 minutes, or until set and the edges have started to brown.
Serve small wedges as a side dish, or with a salad for lunch.
Number of Servings: 8
Recipe submitted by SparkPeople user AWLASS.
Nutritional Info Amount Per Serving
- Calories: 167.3
- Total Fat: 8.4 g
- Cholesterol: 94.5 mg
- Sodium: 186.8 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 0.9 g
- Protein: 9.4 g
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