This dish is perfect as a breakfast, appetizer, lunch or dinner. It combines two of the favourite vegetable of Poles.
Of course, I am talking here about potatoes, served at most homes almost every day. The other vegetable is yellow beans, which Poles also like very much.
Quiche is a savoury dish originated in France. It consists of shortcrust pastry and a filling. The base of the filling is almost always eggs, cheese and cream, and additionally, the filling itself may contain vegetables, meat or seafood.
This time, I chose a filling of only vegetables. Let me tell you, that I do not regret it, because potatoes and yellow beans mixed well with cheese, garlic and onions. I decorated the top of the quiche with sprouts, which gave it an additional slightly spicy flavour. The whole thing tasted delicious.
Ingredients for potato and yellow beans quiche.
Prepare the pastry dough with recipe HERE.
- 180 g yellow beans
- 2 medium-sized potatoes
- 2 medium-sized onions
- 2 big cloves of garlic
- 60 g Edam cheese
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 1/2 teaspoon of dry thyme
- 1/2 teaspoon of salt
- black pepper to taste
- 3 eggs
- 200 ml sour cream (18%)
How to make potato and yellow beans quiche.
Prepare the pastry dough, roll it out, then lay the bottom and sides of the baking tin with it. Prick it evenly in a few places with a fork, then cover it with a baking paper, and put some grains on it.
Put the pastry dough in an oven preheated to 180 degrees Celsius for 15 minutes. After that, carefully remove it from the oven, remove the paper and the grains. Fill the pastry with the filling.
Filling: pour olive oil into a frying pan, add butter and finely chopped onion. Fry on a low heat for 5 minutes.
Wash the yellow beans, dry them, then cut them into 3 cm long pieces.
Peel the potatoes, then grate them on a large-mesh grater.
Mash the garlic.
Add the mashed garlic, grated potatoes and yellow beans to the frying onion. Fry over a medium heat for another 15 minutes, stirring occasionally. At the end of frying, add the thyme, salt and a pinch of pepper. Remove from heat and cool it down.
Crack the eggs into a bowl and beat them with a fork. Add cream, grated cheese and cold sautéed vegetables. Mix thoroughly.
Fill the tart shell with the filling.
Put the quiche in the oven preheated to 180 degrees for 50 minutes to an hour.
Let the baked quiche cool down. It tastes best when served warm.
Good to know when making potato and yellow beans quiche.
The baking tin I used was a ceramic tart tin with a diameter of 25 centimetres.
Neither the potatoes nor the beans had been pre-cooked before frying.
I have gone for fresh yellow beans. If you can’t get fresh beans in stores, choose the frozen one.
The quiche tasted great when served with sprouts. In my case, it was leek sprouts.
Do you like yellow beans? If so, try our recipe for Yellow beans with butter and breadcrumbs.