Couscous Pie with Vegetables

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a wide pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 2
   Add the onion and carrot and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the pepper and fry about 10 minutes, stirring, until it softens.

   ⚙ Adding to the hot fat and fryingStove

To assemble

1. 4
   Preheat the oven to 180°C (355°F). Grease a 24 cm pan.

   ⚙ Preheating the OvenOvenBaking pan

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 5
   Add the vegetables and fry, until it softens.

   ⚙ Adding to the hot fat and fryingStove
3. 6
   Soak the couscous 5 minutes in the boiling water, covered.

   ⚙ SoakingBowl
4. 7
   Fluff the couscous with a fork and let cool slightly.
5. 8
   Mix the eggs until smooth.
6. 9
   Add the vegetables, couscous, fried onion, cumin, salt and black pepper and mix.
7. 10
   Pour into the pan and spread evenly.

   Baking pan
8. 11
   Sprinkle the cheese over the top.
9. 12
   Bake 35 minutes, until the quiche is firm and golden.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
10. 13
    Let cool 10 minutes before cutting.

    💡Resting before cutting sets the pie: cut straight out of the oven, it is still soft inside and the slices fall apart.