Veggie Couscous Quiche

• 1 large egg
• 1/2 teaspoon onion salt
• 2 cups cooked couscous, cooled
• 1/4 cup shredded Swiss cheese
• 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

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 350u0b0 for 5 minutes.
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. Sprinkle with tomato, onions and remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

egg, onion salt, couscous, swiss cheese, eggs, cream, frozen broccoli, mushrooms, swiss cheese, ground nutmeg, tomato, green onions

Taken from www.tasteofhome.com/recipes/veggie-couscous-quiche/ (may not work)