Green Bean Quiche
Delight in the savory elegance of this Green Bean Quiche—a perfect blend of rustic comfort and gourmet flair. Featuring a buttery, flaky pie crust filled with tender green beans, sautéed onions, and creamy Gruyere cheese, this recipe highlights the beauty of seasonal ingredients. A luxurious egg custard, infused with nutmeg and black pepper, ties the flavors together, while a quick blanching technique ensures the green beans stay crisp and vibrant. Easy to prepare with just 15 minutes of prep time, this quiche is ideal for brunch, lunch, or a light dinner. Serve it warm or at room temperature for a crowd-pleasing dish that pairs wonderfully with a crisp salad or a chilled glass of white wine. Perfect for entertaining or meal prep, this Green Bean Quiche is a versatile and delicious addition to your recipe repertoire.
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Recipe Information
Ingredients
- 1 tablespoon unsalted butter
- 200 grams green beans
- 4 large eggs
- 250 milliliters heavy cream
- 100 milliliters whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 150 grams grated Gruyere cheese
- 1 store-bought pie crust
- 1 teaspoon olive oil
- 1 yellow onion
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust and place it into a 9-inch quiche pan or pie dish. Trim any excess dough and prick the bottom with a fork. Pre-bake the crust for 10 minutes, then set aside.
Prepare the green beans by washing and trimming them. Cut them into 1-inch pieces. Bring a pot of salted water to a boil and blanch the green beans for 2-3 minutes, then transfer them to an ice bath to stop the cooking. Drain and pat dry.
In a skillet, heat olive oil and butter over medium heat. Finely chop the yellow onion and sauté until soft and translucent, about 5 minutes. Remove from heat and set aside.
In a mixing bowl, whisk together the eggs, heavy cream, and milk until smooth. Add the salt, black pepper, and nutmeg, and whisk again to combine.
Scatter the green beans, cooked onions, and grated Gruyere cheese evenly over the pre-baked crust.
Pour the egg and cream mixture gently over the filling, making sure it is evenly distributed.
Place the quiche in the preheated oven and bake for 35-40 minutes, or until the custard is set and the top is golden brown. To check for doneness, insert a knife into the center; it should come out clean.
Allow the quiche to cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.2 g | 244% | |
| Saturated Fat | 97.9 g | 490% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1171 mg | 390% | |
| Sodium | 4221 mg | 184% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 17.3 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1868 mg | 144% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1189 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
