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  • 2 cups prepared Tri Colored Couscous, (cook couscous in wine and chicken broth with a splash of lemon juice!)
  • 1 Tbsp. Butter, melted
  • 2 cups thinly sliced Red & Yellow Onions
  • 1/4 cup sliced/chopped mushrooms
  • 5 Cloves of Garlic, diced
  • 1 Tbsp. Dijon Mustard
  • 3 Eggs, beaten
  • ½ cup cooked Dry Roasted Wild Rice or Wild Rice Blend
  • ¾ cup Milk
  • ½ cup shredded Italian Cheese Blend or Mozzarella Cheese
  • ¾ cup Parmesan Cheese

Cook Couscous according to package instructions.  Mix 1 Tbsp. melted butter and 1 Tbsp. Parmesan with couscous.  Press couscous into an 8 inch pie plate, making sure that it is evenly distributed so it covers the sides and bottom.  Sauté the onions, mushrooms and garlic in butter or olive oil till tender.  Add cooked bacon and wild rice and toss together.  Spread this mixture into the couscous crust.  Mix together the milk, eggs, Dijon mustard, ¼ cup of the Parmesan, salt and pepper.  Pour into the pie. Top with remaining Parmesan cheese, shredded Italian cheese blend and cilantro.  Bake at 350 for about 45 minutes or until set.  Edges will be brown.  

 Variations:  Substitute spinach or tomato flavored couscous for the Rainbow Couscous.  Add ¼ Cup Red Bell Pepper or ¼ Cup Hot Chile Peppers to onions, mushrooms and garlic mixture, then sauté.  Add sliced tomatoes to the quiche before covering with cheese. Add ½ Cup cooked Bacon, cut into small pieces, or ½ cup small diced mushrooms.