Recipe

Onion And Wild Garlic Quiche With Parmesan In A Couscous Crust Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 1 year, 10 months ago We make one of these (especially for garlic lovers!) along with the traditional ham and broccoli quiche--at every brunch event we attend or host.. Even non-garlic lovers enjoyed it! @ janetishungry.blogspot.com Prep:20m Cook:45m Servings:6	Lillyann
	quiche eggs breakfast brunch garlicky oniony cheese cheesy couscous pasta tomato

the whole quiche

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Ingredients

2 cups leftover Couscous

1 tbsp butter

2 cups thinly sliced onion

15 to 20 cloves wild garlic ( 2 to 4 cloves regular garlic)

1 tbsp olive oil

1 tsp Dijon mustard

3 eggs

3/4 cup milk

1/4 cup Mozzarella

1/2 cup Parmesan

4 slices tomato

salt and pepper

1/3 cup cilantro

Directions

Mix 1 tbsp butter with leftover Couscous

(note: the leftover couscous used was originally cooked in vegetable broth with white wine and lemon juice with chives).

Dump the couscous into an 8" pie plate. Press it down and up the sides of the dish.

Saute the onion and garlic in a little olive oil (note: if you are substituting regular garlic, DO NOT use 25 cloves. Wild Garlic is much milder. I would suggest maybe 2 cloves, and I would mince them).

Spoon onions and garlic into the couscous crust.

Mix together the milk, eggs, Dijon, 1/4 of the Parmesan, and salt and pepper. Pour over the pie.

Top with tomato slices, then remaining Parmesan, Mozzarella and cilantro. 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 or brunch.

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Comments

georgesgirlnumber1 1 year, 10 months ago said:
Hey, welcome! This Garlic and wild onion quiche looks just like lunch to me!!! Really can't wait to make it.

cookin4fun 1 year, 9 months ago said:
This sounds incredible! Can't wait to try it.

chefjayz8 1 year, 9 months ago said:
Hey my name is Chef Jay Z and I just recently joined and loved this concept of an idea. I am a chef consultant for a company and I made this same recipe using Isreali Cous Cous (the more pearl pasta shape) it rocked!! Very crazy our ideas were so similar!!!! Keep up the creative juices!!

danadooley 1 year, 7 months ago said:
Scrumptious! Thanks for sharing. Gets my 5

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