Ingredients
1 large egg1/2 teaspoon onion salt2 cups cooked couscous, cooled1/4 cup shredded Swiss cheeseFILLING:4 large eggs1 cup half-and-half cream4 cups frozen broccoli florets, thawed1 can (6 ounces) sliced mushrooms, drained1 cup shredded Swiss cheese, divided1/4 teaspoon ground nutmeg1 plum tomato, finely chopped2 green onions, chopped
Preparation
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 350° for 5 minutes.
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.
Sprinkle with tomato, onions and remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
