Wheat Berry-Watercress Quiche

Watercress gives this vegetarian quiche a peppery bite while wheat berries and egg whites give it a healthy facelift.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 12 mins to 13 mins 450°F
  • Bake: 50 mins 325°F

Wheat Berry-Watercress Quiche

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Directions

  1. Line the bottom of pastry shell with a double thickness of foil. Bake in a 450 degree F. oven for 8 minutes. Remove foil; bake 4 to 5 minutes more or until set and dry. Set aside. Reduce oven temperature to 325 degrees F. In a bowl stir together eggs, egg whites, milk, mustard, watercress leaves, green onion, salt, and pepper.
  2. Sprinkle cooked wheat berries in the bottom of pastry shell. Top with shredded Swiss cheese. Slowly pour egg mixture over wheat berry mixture. Bake in a 325 degree F. oven about 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes. Makes 6 servings.

From the Test Kitchen

*To cook wheat berries, in a small saucepan bring 1 cup water and 1/3 cup uncooked wheat berries to a boil; reduce heat. Cover and simmer for 1 hour. Drain well on paper towels.

Cook wheat berries up to 48 hours ahead; cover and chill until needed.

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Nutrition Facts (Wheat Berry-Watercress Quiche)

  • Per serving:
  • 433 kcal ,
  • 23 g fat
  • (9 g sat. fat ,
  • 101 mg chol. ,
  • 387 mg sodium ,
  • 39 g carb. ,
  • 4 g fiber ,
  • 19 g pro.
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