Green Bean Quiche Recipes

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GREEN BEAN QUICHE



Green Bean Quiche image

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

Categories     Breakfast     Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 13

1 package (9 ounces) frozen cut green beans
1/2 cup water
1/2 cup chopped onion
2 tablespoons butter
1/2 cup sliced fresh mushrooms
1/4 cup diced green pepper
1/2 cup mayonnaise
1/4 cup sour cream
1/4 teaspoon salt
1/4 cup crushed saltines (about 8 crackers)
6 large eggs, lightly beaten
1 medium tomato, seeded and chopped
3/4 cup shredded sharp cheddar cheese

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"



Greens

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

1 pound extra-firm tofu
1/4 cup nutritional yeast
1/4 cup cornstarch
1 1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon onion powder (granulated)
1 teaspoon garlic powder (granulated)
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
4 cups chopped greens

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



Green Bean Quiche image

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

1 (10 ounce) package frozen cut green beans (I used fresh cooked)
1/2 cup water
1/2 cup chopped onion
2 tablespoons butter or 2 tablespoons margarine
1/2 cup fresh mushrooms, sliced
1/2 cup diced green pepper
1/2 cup mayonnaise (do not substitute reduced fat or fat free mayo)
1/4 cup sour cream
1/4 teaspoon salt
1/4 cup crushed saltine (about 8 crackers)
6 eggs, beaten
1 medium tomatoes, seeded and chopped
3/4 cup shredded sharp cheddar cheese

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



Green Bean and Tofu Salad With Peanut Dressing image

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

Salt
1/4 cup crunchy peanut butter
2 tablespoons hoisin sauce
1 tablespoon fresh lime juice
1 teaspoon granulated sugar
1/4 teaspoon red-pepper flakes, plus more for sprinkling
12 ounces green beans, trimmed and cut into 2-inch lengths
1 (14-ounce) box extra-firm tofu, drained and cut into 1-inch cubes

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



Impossible Green Bean Pie image

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

8 ounces fresh green beans, cooked and cut lengthwise into strips
1 (4 ounce) can mushroom stems and pieces, drained
1/2 cup chopped onion
2 garlic cloves, crushed
1 cup shredded cheddar cheese
1 1/2 cups baking mix (ex. Bisquick or Jiffy)
1 1/2 cups milk
3 eggs
1 teaspoon salt
1/4 teaspoon pepper

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



Green Bean Ham Quiche image

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

1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
1 cup cubed fully cooked ham
1 jar (6 ounces) sliced mushrooms, drained
1 cup shredded Swiss cheese
1/2 cup finely chopped onion
1/8 teaspoon garlic powder
3 large eggs, lightly beaten
1-1/2 cups 2% milk
3/4 cup biscuit/baking mix
1/2 teaspoon salt
1/4 teaspoon pepper

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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