Today I'd like to share a recipe for a satisfying, but not excessive, dinner - green bean quiche.
Shortcrust base is pleasantly buttery, cream filling is just velvety, and pancetta brings subtle smoked notes. Add to that sundried tomatoes and mozzarella - yum!
You'll find a list of ingredients, method and approximate nutritional value below.
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Ingredients
Crust
- 1.5 cup (~200 g) wheat flour
- 100 g unsalted butter
- 1/2 tsp salt
- 1 tbsp cold water
Filling
- 200 g green beans
- 2 tbsp (~50 g) sundried tomatoes
- 130 g smoked pancetta
- 2 eggs
- 3/4 cup (~150 g) single cream
- 3 tbsp (~60 g) sour cream
- Salt and pepper to taste
- 1/2 tsp nutmeg
- 100 g mozzarella
- Parsley
- Prepare shortcrust base. Into a bowl put flour, salt and cubed, cold butter. Chop the ingredients together using a knife or a confectionery knife until wet sand consistency.
- Add 2 tbsp cold water and start kneading by hand, first in a bowl, and then for 2-3 minutes on a worktop, until ingredients fully combine. Make it quick to prevent butter from warming up.
- Shape the dough into a ball, wrap it with plastic foil and put into a fridge for 30 minutes.
- After half an hour take the dough out onto a floured work surface and roll into into a large disc 3-4 mm thick.
- Transfer the dough onto a greased tart tin 20 cm in diameter; make sure not to leave any holes in the base. Prick the base with a fork, place baking paper on top and weigh it down with dry rice or ceramic beans to prevent the base from deforming as it bakes.
- Bake the base in a conventional oven preheated to 180 deg C, for about 30 minutes, until golden.
- Meanwhile, prepare the filling. Rinse and pat dry 200 g of green beans; cut off stems and chop it into 3 cm pieces. Cut 50 g of sundried tomatoes into 1 cm cubes.
- Put green beans into boiling, salted water and cook, covered, for around 3 minutes. Take the pan off heat then, put green beans into a strainer and rinse with cold water. Set blanched beans aside.
- Put 130 g cubed pancetta onto a cold pan, turn on the heat to medium low and gently fry for a few minutes until beautiful and golden, and grease melts out. Take meat off heat and transfer it onto a plate lined with kitchen towel to remove remaining excess fat.
- Into a jug pour 2 large eggs and 150 g single cream. Add 3 tbsp sour cream and season with 2 pinches of salt, generous pinch of ground black pepper and 1/2 tsp nutmeg. Stir the contents of the bowl until fully combined.
- After baking for 30 minutes take the crust out of the oven and remove baking paper and rice. Put a half of fried pancetta in first and cover it with blanched green beans. Add cubed sundried tomatoes and remaining pancetta. Pour in egg and cream filling. Shred a mozzarella ball on top.
- Return the quiche into the oven at 180 deg C for another 30-35 minutes - until the top turns beautiful golden colour.
- Take the quiche out and set it aside for 5 minutes to cool slightly.
- Enjoy!
Approximate nutritional value
100 g
- 313 kcal
- Carbs: 19 g
- Fat: 22 g
- Protein: 10 g
- Fibre: 1 g
1 serving (recipe makes 4 servings)
- 664 kcal
- Carbs: 40 g
- Fat: 47 g
- Protein: 21 g
- Fibre: 2 g
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