About This Recipe:
Introducing the Garden Delight Quiche with Green Beans and Manchego, a culinary creation that celebrates the freshness of seasonal ingredients. In this delightful quiche, crisp and vibrant green beans take center stage, adding a satisfying crunch and a burst of garden-fresh goodness to each bite. Paired with creamy and nutty Manchego cheese, the flavors harmonize to create a symphony of taste. As an enthusiastic quiche experimenter, I’ve crafted a light and fluffy custard that lovingly embraces the vibrant green beans. This quiche is perfect for a leisurely brunch or a delightful lunchtime treat, transporting you to the abundant beauty of a summer garden with every mouthwatering slice. Enjoy the freshness and seasonality of the Garden Delight Quiche with Green Beans and Manchego.
Watch Me Make This Recipe:
@carmeninthegarden From garden to table 🌱✨ Watch as I harvest fresh green beans and create a mouthwatering, Spanish-inspired, Garden Delight Quiche with Manchego cheese! 🥚 🧀 Don't miss out on the recipe! Sign up for my newsletter through the link in my bio and get it delivered straight to your inbox! 📩👆 All the products used in this recipe are available on my LTK profile! #cooking #Quiche #garden #gardentotable ♬ original sound – Carmen in the Garden
How To Make This Recipe:
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Garden Delight Quiche with Green Beans and Manchego
Ingredients
For the pie crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3–4 tablespoons ice water
For the quiche filling:
- 1 cup Spanish Musica green beans, trimmed and blanched
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup shredded Manchego cheese (or any other cheese of your choice)
- 4 large eggs
- 1 cup milk
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley or chives, chopped (for garnish)
Instructions
For the pie crust:
- In a mixing bowl, combine the flour and salt. Add the cold, cubed butter.
- Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, mixing with a fork after each addition. Continue adding water until the dough comes together and can be formed into a ball.
- Transfer the dough onto a lightly floured surface. Shape it into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled pie crust on a floured surface to fit a 9-inch pie dish. Carefully transfer the crust to the dish, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges.
- Line the pie crust with parchment paper and fill it with pie weights (or dry beans). This is called blind baking.
- Place the pie dish with the lined crust in the preheated oven and bake for 15 minutes.
- After 15 minutes, carefully remove the parchment paper and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes, or until the crust is lightly golden.
For the quiche filling:
- In a large skillet, heat some olive oil over medium heat. Add the chopped onion, red bell pepper, and minced garlic. Sauté until the vegetables are softened and slightly caramelized.
- Chop the blanched Spanish Musica green beans into bite-sized pieces and add them to the skillet. Cook for an additional 2 minutes to heat through.
- Spread the vegetable mixture evenly over the partially baked pie crust. Sprinkle the shredded Manchego cheese on top.
- In a mixing bowl, whisk together the eggs, milk, smoked paprika, salt, and pepper until well combined.
- Pour the egg mixture over the vegetables and cheese in the pie dish, ensuring that everything is evenly coated.
- Place the quiche in the preheated oven and bake for about 35-40 minutes, or until the center is set and the top is golden brown.
- Remove the quiche from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley.
- Slice and serve the quiche warm.