Couscous Crusted Onion, Mushroom and Parmesan Quiche

9 May

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I have been tempted to make a quiche for so long now as it always just looks so darn delicious but the fact that it is encased in a rich and calorie laden crust has always put me off. But now I have found the most fantastic solution ever… a couscous crust! The provides a much healthier alternative to the traditional quiche and has potfuls or should I say platefuls of flavor. Sorry I had to say it!

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The egg soaks into the couscous and makes it taste just like egg fried rice in my opinion and the onion, mushrooms and parmesan are the perfect combination for the most flavorful filling ever, although you can definitely vary the ingredients to your liking or just whatever you have in the fridge. This is a lovely quick supper to put together and makes the best leftovers, lunch for me today!

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Couscous Crusted Onion, Mushroom and Parmesan Quiche (Serves 2 with leftovers for lunch or 3)

150g coucsous

chicken stock

1tbsp rapeseed oil

1 onion

4 button mushrooms

a handful of spinach, roughly chopped

3 garlic cloves, minced

4 eggs

a drop of milk

2tbsp chopped fresh chives

parmesan shavings

3-4 cherry tomatoes, sliced

salt and pepper

  • Preheat the oven to 180°c/350°f and lightly grease a 20cm tart tin (I used a disposable one to save on washing up).
  • Put the couscous in a small bowl and pour in enough chicken stock to just cover the couscous about 1/2cm above. Place a plate on top and leave for 5mins. Fluff with a fork and press it all over the bottom and sides of the tin evenly.
  • Heat the oil in a small frying pan and add the onions and mushrooms, fry over a medium heat until the onions are translucent and the mushrooms are starting to give up their juices. Add the garlic and spinach and cook for a further 2mins. Spread this all over the couscous base.
  • Beat the eggs lightly in a small bowl with the milk. Add the chives and season with salt and pepper. Pour this all over the vegetables in the tin.
  • Scatter the top generously with parmesan and place the tomatoes all over. Season again with salt and pepper and bake in the oven for about 30-40mins until the egg is set and the top is golden.

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