Vegetable oil to coat baking dish
1-1/2 cups water
3/4 cup uncooked couscous
3 eggs, beaten
1 package (10 ounces) frozen chopped spinich, thawed and squeezed dry
3/4 cup cottage cheese
2 cups shredded sharp/old Cheddar cheese
3 tablespoons hot salsa
1 teaspoon chile powder
1 clove garlic, crushed
1-1/2 teaspoons minced fresh oregano, or 1/2 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 375F. Lightly coat a 9-inch glass pie plate or casserole dish with vegetable oil and set aside.
In a medium-sized pot, bring the water to a boil and add the couscous. Stir once, cover, and remove from the heat. Let stand 5 minutes. Transfer the couscous to a large bowl and add the remaining ingredients.
Spread the couscous mixture evenly in the bottom of the pie plate or casserole dish. Place in the oven and bake until a knife inserted in the center comes out clean (about 50 minutes).
Remove the quiche from the oven and let it stand for 10 minutes before serving.