Prep 15 mins
Cook 30 mins
This colorful quiche is perfect for brunch or lunch, or dinner!
- 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
- 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.
The flavors of the peppers, onions and cheddar cheese in this quiche blend well. It was a good meal, and I would recommend it once the problems with the recipe are corrected. I normally would have given it 4 stars, but there are some problems with the recipe itself. The ingredients list calls for onions and 2 tbls of butter, which are not mentioned in the instructions. I assumed the butter was used to saute the onion along with the green pepper and mushrooms, which I then added to the cooked beans. However, the mushrooms which are mentioned in the instructions are not listed with the ingredients. [Editor's Note: recipe was updated as a result of this review 10/27/02]
Excellent recipe, Sharon! We enjoyed our meal so much tonight and it was mostly due to your green bean quiche! Very easy to prepare and I made exactly as directed. I used fresh steamed green beans as you recommended, but didn't have quite enough saltines on hand so used a little breadcrumbs to make up the difference. I sliced the tomato on top and then sprinkled with the cheddar. This recipe is so good, I will definately consider using it for a holiday meal! Thank you for posting this, Sharon! No less than 5 stars for this excellent recipe!
this was a great start to a delicious breakfast/brunch.. i cut the recipe in half and baked in a 1 qt glass dish.. i always use what i have on hand.. so i had to omit the green pepper and sour cream.. used parm for the cheddar.. left out the salt bc i figured the parm would add that extra saltiness as well as the saltine crackers.. used fresh steamed green beans.. i was worried about the amount but it was perfect in the quiche.. added some pepper, garlic powder and italian seasoning fearing it might be a little bland.. super tasty.. ty for the recipe