You're not the only one if you find that quiches with pastry bases are a daunting task. "SOGGY BOTTOMS"
 The questions is always whether or not the bottom or middle will be cooked through. The worst thing is to sit down at a table, to tuck into a nice looking quiche packed with great ingredients, only to find that the pastry is completely raw on the bottom. It's not the nicest thing to have to reheat your oven and resume the cooking process- regarding both the patience of your consumers now left waiting, and the confused tart.

Don't get me wrong, pastry is something in itself and it truly makes a quiche, or pie, or tart, what it is. I nice short crust is great! But, sometimes you just want a solid bake with no worrying here or there, certain that it is perfect. I have a good alternative to pastry right here in this post.

A couscous base that only requires you to cover the base of the dish with uncooked couscous.
 The couscous doesn't even need pre-cooking! You assemble the rest, cook it until the egg is set at the point it should be, and you can relax about the base, or even the sides because, well, there are no sides to this tart- the egg creates it's own sides. Convenient, eh? 

So, give this a go with your quiches next time you can't be bothered pulling together some pastry. This quiche doesn't take the best photos, but it tasted great. 
- about 1/2 cup couscous, uncooked
- 6 eggs, lightly beaten
- 2 tbsp pesto
- 100g sour cream
- 1/2 cup parmesan cheese, grated
- handful fresh dill
- 1 courgette, thinly sliced into rings
- 2 small fillets salmon (or smoked salmon)
- A bunch of spinach, roughly chopped
- 1/2 cup cheddar
- salt and pepper


Preheat oven to 180ºC Fan-forced, 200ºC, 375 F.

In a pan, drizzle lightly with oil and cook the salmon fillets. Once cooked, pull the meat into chunks and set aside. If you're using smoked salmon, just roughly chop it into pieces.

Sprinkle the base of the dish with couscous about 1/4 inch deep, until covered. Over the couscous, layer the courgettes, salmon and spinach.  

In a medium bowl, mix together beaten eggs, pesto, sour cream, parmesan, dill, and a sprinkle of salt and pepper. Then, pour the egg mixture over the other ingredients in the prepared dish.

Sprinkle with cheddar cheese and place in preheated oven for 25-30 minutes, until brown on top and egg set.

Once cooked, let rest for 5 mins before cutting and serving. 

Leave a Reply.