GREEN BEAN QUICHE
This colorful quiche is perfect for brunch or lunch. I even like to serve it for our Sunday night supper. Each hearty slice is filled with green beans and mushrooms and topped with tomato and cheddar cheese. It's delicious! -Lee Campbell, Bartow, Florida
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place beans in a saucepan and cover with water; bring to a boil. Reduce heat. Cover and simmer for 6-8 minutes or until crisp-tender; drain and set aside. , In a small skillet, saute onion in butter until tender. Add mushrooms and green pepper; saute until tender., In a large bowl, combine the mayonnaise, sour cream and salt; stir in the beans, mushroom mixture and cracker crumbs. Gradually stir in eggs. Pour into a greased deep-dish 9-in. pie plate. Sprinkle with tomato and cheese. , Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before cutting.
Nutrition Facts : Calories 349 calories, Fat 30g fat (10g saturated fat), Cholesterol 251mg cholesterol, Sodium 479mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
GREENS "QUICHE"
This vegan take on quiche is from the chef Lindsay S. Nixon's cookbook "Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." Ms. Nixon said, "I developed this recipe to save a bunch of greens that were languishing in my fridge. It'll work with any leafy greens you have on hand, particularly sturdy greens like kale, chard and collards, and although it's crustless, it firms up nicely so you can cut perfect pieces. Who knew wilty leftovers could taste so good?"
Provided by Tara Parker-Pope
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease a shallow 9-inch pie dish and set aside.
- Combine all ingredients, except greens, in a food processor or blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary.
- Mix in greens, and transfer batter to a pie dish.
- Using a spatula, spread the mixture around so it's even and tight.
- Bake for 30 to 40 minutes, or until golden and the center is firm (not mushy).
- Allow to cool for at least 10 minutes before slicing (serving at room temperature is best).
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 230 milligrams, Sugar 1 gram, TransFat 0 grams
GREEN BEAN QUICHE
Make and share this Green Bean Quiche recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place beans in a saucepan and cover with water; bring to a boil.
- Reduce heat.
- Cover and simmer for 6-8 minutes or until crisp tender.
- Sauté onions in butter, add mushrooms and green pepper; sauté until tender.
- In a large bowl, combine the mayonnaise, sour cream and salt; stir in the beans, mushroom mixture and cracker crumbs.
- Gradually stir in eggs.
- Pour into a greased deep-dish 9-inch pie plate.
- Sprinkle with tomato and cheese.
- Bake at 350°F for 25-30 minutes or until a knife, inserted in the center comes out clean.
- Yield-6 servings.
GREEN BEAN AND TOFU SALAD WITH PEANUT DRESSING
Inspired by the combination of peanut sauce with vegetables in southeast Asia, found in dishes such as gado gado in Indonesia and summer rolls in Vietnam, this streamlined salad would work just as well as a vegetarian main dish to eat with rice or noodles. The green beans are cooked for only a short while so that they stay crunchy. If you prefer floppy beans, you can cook them longer. And if you want something more refreshing and don't want to turn on the stove, you can skip the beans altogether and use cut-up cucumbers and tomatoes instead.
Provided by Genevieve Ko
Categories dinner, easy, lunch, quick, weeknight, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large saucepan of salted water to a boil. Meanwhile, stir the peanut butter, hoisin, lime juice, sugar and red-pepper flakes in a large bowl. Add 2 tablespoons boiling water from the saucepan to the peanut dressing and stir well. The dressing should be runny but still thick. If needed, stir in another tablespoon boiling water.
- Add the green beans to the boiling water and cook until brighter in color and just tender, 2 to 3 minutes. Drain well, rinse under cold water until cool, then drain again. Transfer the green beans and tofu to the peanut dressing and stir gently until evenly coated. Season to taste with salt, then sprinkle with more red-pepper flakes. Serve immediately or refrigerate in an airtight container for up to 2 days.
IMPOSSIBLE GREEN BEAN PIE
This is an old recipe that I found in my late MIL's recipe box. Some of the recipes were newspaper clippings that were so yellowed from time I could hardly read them Fortunately, this one I could! Try it!
Provided by FLUFFSTER
Categories Cheese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees.
- Lightly grease 10 X 1 1/2" pie plate.
- Mix beans, mushrooms, onion, garlic and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate.Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30 to 35 minute Let stand 5 minute before cutting. Refrigerate any remaining pie.
Nutrition Facts : Calories 303.9, Fat 15.7, SaturatedFat 7.3, Cholesterol 134.7, Sodium 1036, Carbohydrate 27.7, Fiber 2.6, Sugar 5.3, Protein 13.5
GREEN BEAN HAM QUICHE
Here's a delicious, healthful way to use up leftover ham. Green beans make the dish fresh and snappy. Cheddar cheese works perfectly in this, too, if it's what you have on hand. -Sandy Flick, Toledo, Ohio
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, until crisp-tender, 5 minutes., Meanwhile, in a large bowl, combine the ham, mushrooms, cheese, onion and garlic powder. Drain beans; stir into ham mixture. Transfer to a 9-in. deep-dish pie plate coated with cooking spray. , In a small bowl, combine the eggs, milk, biscuit mix, salt and pepper just until blended; pour over ham mixture. , Bake until a knife inserted near the center comes out clean, 35-40 minutes. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 198 calories, Fat 10g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 686mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.
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- Place the bacon in skillet. Turn heat to medium-high and cook bacon through, then remove from heat. (I recommend cooking to more on the well done side as you want to be able to chop/crumble this into the egg mixture). Set bacon aside on a paper towel lined plate to cool. When cool, chop or crumble into small pieces.
- Remove all but about 1-2 tbsp of bacon grease from the skillet. Place skillet with reserved bacon grease back on a burner and turn heat to medium. Add onion and green beans. Cook for approximately 3-4 minutes, or until vegetables start to get a bit tender. Add garlic and cook for another minute. Remove from heat.
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