Green Bean Quiche With Mushrooms And Gouda Food

MUSHROOM-GOUDA QUICHE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a large bowl, whisk eggs, cream, salt and pepper until blended. Stir in remaining ingredients. Pour into crust., Bake on a lower oven rack 30-35 minutes or until crust is golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

GREEN BEAN QUICHE WITH MUSHROOMS AND GOUDA

Steps:

• 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.

SAUTEED GREEN BEANS AND MUSHROOMS

Steps:

• Blanch green beans in boiling water until just cooked. (We like ours a little crunchy.) Meanwhile, saute sliced mushrooms in butter over medium-high heat until golden, then toss with the drained, blanched beans and some salt and pepper. Top with French-fried onions.

GREEN BEANS WITH MUSHROOMS

Steps:

• Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.

QUICHE WITH MUSHROOMS

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the mushrooms, onion and red pepper in butter until mushrooms are tender. Drain and set aside. In a large bowl, combine cheese and flour. Stir in the milk, eggs, savory, salt and cayenne until blended. Stir in mushroom mixture. Pour into crust., Bake for 40-50 minutes or until a knife inserted in the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning). Let stand for 10 minutes before cutting.

GREEN BEAN QUICHE

Steps:

• 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.

GREEN BEAN QUICHE

Steps:

• 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; drain and set aside. , In a small skillet, saute onion in butter until tender. Add mushrooms and green pepper; saute 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-in. pie plate. Sprinkle with tomato and cheese. , Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before cutting.

GREEN BEANS WITH MUSHROOM AND SHALLOTS

Steps:

• Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.
• While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.

GREEN BEANS WITH MUSHROOMS

Steps:

• Bring 2 quarts of water to a rolling boil.
• Wash the green beans and trim the ends and any blemishes.
• Cook the beans in the boiling water for 2 minutes, drain, and rinse to stop the cooking process, set aside. You may do this up to an hour before hand.
• Brush off the mushrooms, trim any dry ends of the mushroom stems.
• Melt the butter in a large sauté pan over medium heat.
• Add the mushrooms, sprinkle with garlic, pepper, and salt.
• Cook for about 10 minutes, or until the mushrooms are golden brown, stirring frequently.
• Five minutes before serving, add the green beans to the pan, tossing well to coat with the buttery mushroom mixture.
• Cook until the green beans are heated through, about five minutes.

GREEN BEANS WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
• Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
• For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
• Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.