Green bean quiche

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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
Method
  1. 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.
  2. 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.
  3. Shape the dough into a ball, wrap it with plastic foil and put into a fridge for 30 minutes.
  4. After half an hour take the dough out onto a floured work surface and roll into into a large disc 3-4 mm thick.
  5. 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.
  6. Bake the base in a conventional oven preheated to 180 deg C, for about 30 minutes, until golden.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Return the quiche into the oven at 180 deg C for another 30-35 minutes - until the top turns beautiful golden colour.
  13. Take the quiche out and set it aside for 5 minutes to cool slightly.
  14. 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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