Onion And Wild Garlic Quiche With Parmesan In A Co... |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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! 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:
1. Mix 1 tbsp butter with leftover Couscous
2. (note: the leftover couscous used was originally cooked in vegetable broth with white wine and lemon juice with chives).
3. Dump the couscous into an 8 pie plate. Press it down and up the sides of the dish.
4. 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).
5. Spoon onions and garlic into the couscous crust.
6. Mix together the milk, eggs, Dijon, 1/4 of the Parmesan, and salt and pepper. Pour over the pie.
7. 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.
8. Serve small wedges as a side dish, or with a salad for lunch or brunch.
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