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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This colorful quiche is perfect for brunch or lunch. I even like to serve it for our Sunday night supper. Each hearty slice is filled with green beans and mushrooms and topped with tomato and cheddar cheese. It's delicious! -Lee Campbell, Bartow, Florida Ingredients:
1 package (9 ounces) frozen cut green beans |
1/2 cup water |
1/2 cup chopped onion |
2 tablespoons butter |
1/2 cup sliced fresh mushrooms |
1/4 cup diced green pepper |
1/2 cup mayonnaise |
1/4 cup sour cream |
1/4 teaspoon salt |
1/4 cup crushed saltines (about 8 crackers) |
6 eggs, lightly beaten |
1 medium tomato, seeded and chopped |
3/4 cup shredded sharp cheddar cheese |
Directions:
1. 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.
2. In a small skillet, saute onion in butter until tender. Add mushrooms and green pepper; saute until tender.
3. 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.
4. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting. Yield: 6 servings.
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