Green Bean Quiche with Mushrooms and Gouda

Name: Green Bean Quiche with Mushrooms and Gouda
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 4 h 20 min
Yield: 10 servings
Ingredients: ½ teaspoon salt; ⅓ cup very cold water; 1 ½ cups + 1 tablespoon all-purpose flour; ½ cup + 2 ½ tablespoons unsalted butter; 3 tablespoons extra-virgin olive oil; 1 large onion; 4 ounces sliced cremini mushrooms; kosher salt and freshly ground pepper; 8 ounces haricots verts or other green beans; 2 ounces gouda cheese; 3 large eggs; 1 cup heavy cream; 1 cup whole milk; Kosher salt and freshly ground black pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr 30 mins
Chilling Time
2 hrs 30 mins
Total Time
4 hrs 20 mins
Servings
10 servings
Calories
368 kcal
Course
Main Course, Breakfast, Brunch
Cuisine
French, American

Green Bean Quiche with Mushrooms and Gouda

Megan Mendez

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A playful twist on green bean casserole, this delicious quiche also features mushrooms and gouda cheese for a super savory brunch option.

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Ingredients

Servings

Crust:

½ teaspoon salt
⅓ cup very cold water
1 ½ cups + 1 tablespoon all-purpose flour
½ cup + 2 ½ tablespoons unsalted butter very cold and cut into small cubes

Filling:

3 tablespoons extra-virgin olive oil
1 large onion halved and thinly sliced
4 ounces sliced cremini mushrooms
kosher salt and freshly ground pepper
8 ounces haricots verts or other green beans cut into bite-size pieces
2 ounces gouda cheese grated

Custard:

3 large eggs
1 cup heavy cream
1 cup whole milk
Kosher salt and freshly ground black pepper

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Instructions

Start by making the crust. In a small bowl add the salt to the water and stir to dissolve. Keep cold in the refrigerator.
In a food processor, put the flour in the work bowl and add the small butter cubes, scattering all over. Pulse briefly until the mixture forms large crumbs and some of the butter is still the size of peas. Add the water-salt mixture and pulse for several seconds until the dough begins to come together in a ball. You should still be able to see some butter chunks.
On a lightly floured surface, shape the dough into a disk 1 inch thick. Wrap well in plastic wrap and chill for at least 2 hours or up to overnight (this dough can now be frozen in a freezer bag and then defrosted in the refrigerator the day before it is to be used).
Place the chilled dough on a floured surface and roll out ⅛ inch thick, lifting and rotating the dough to make sure it doesn’t stick, and working quickly to ensure the dough stays as cold as possible. Add more flour to the board as needed.
Roll the dough circle gently over the rolling pin and then gently unroll the circle over a 9 ½-inch pie dish, easing it into the bottom and sides, and pressing gently into place. Avoid stretching the dough, as it will shrink back when baking. Trim the dough edges with a sharp knife, if needed, and flute or crimp the edges if you prefer.
Chill the crust 30 minutes to an hour in the fridge before assembling and baking. This ensures the flakiest crust.
Preheat the oven to 375°F.
In a large skillet, heat 2 tablespoons of the olive oil over medium heat and add the onions and a pinch of salt. Saute for a minute to make sure the onions are nicely coated with the oil and then lower the heat and cover. Cook the onions, stirring them every few minutes, until they have softened and caramelized, about 25 to 30 minutes.
In another skillet, add the remaining olive oil and heat over medium-high. Add the mushrooms and cook for about 5 minutes, or until they turn golden and become tender. Season with salt and pepper and set aside.
Meanwhile, bring a pot of water to a boil. Salt the water generously and add the haricots verts. Blanch them for just a couple minutes until they become just tender, but still have a bite. Drain them and immediately shock them in an ice bath to stop the cooking. Drain them again from the ice water and blot them well with paper towels to soak out as much excess water as possible (any extra liquid can make your quiche soggy).
Mix together the haricots verts, caramelized onions, and mushrooms in a bowl. Add this mixture to the chilled pie crust and top with the gouda. In a bowl, whisk together the eggs, heavy cream and milk. Season with salt and pepper. Pour the custard over the filling.
Bake for 45 to 55 minutes, or until slightly puffed and golden brown and no longer jiggles when lightly shaken. A knife inserted into the center should come out clean, although it may look wet.

Nutrition Information

Show Details

Calories 368kcal (18%) Carbohydrates 19g (6%) Protein 7g (14%) Fat 28g (43%) Saturated Fat 15g (75%) Polyunsaturated Fat 3g Monounsaturated Fat 5g Cholesterol 128mg (43%) Sodium 435mg (18%) Potassium 238mg (7%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 368 kcal

% Daily Value*

Calories	368kcal	18%
Carbohydrates	19g	6%
Protein	7g	14%
Fat	28g	43%
Saturated Fat	15g	75%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	5g	25%
Cholesterol	128mg	43%
Sodium	435mg	18%
Potassium	238mg	5%
Fiber	2g	8%
Sugar	4g	8%