I started by sautéing onion and garlic. I definitely would have used ramps if they were in season, but that season has long passed us, so instead I used garlic purchased at Garlic Fest.
The crust part was easy. Simply mix butter with the leftover couscous and press it into a pie plate.
The crust was filled with sautéed onion and garlic, eggs, milk, cheese, tomato, and cilantro.
While the quiche was baking, I prepared my new favorite green bean recipe. Basically it’s a bunch of spices mixed with Dijon to coat the green beans. We had a bunch of haricots verts from the farmers market, so they were an easy substitute.
Surprisingly, my couscous crust stayed together (I’m not too talented in the area of crusts) and it browned nicely.
The beans were a perfect spicy side dish to the mellow oniony quiche.
Pan Seared Green Beans
adapted from the Pioneer Press
1 lb. green beans, trimmed
1 tbsp Dijon mustard
¼ tsp cayenne pepper
½ tsp paprika
1 tsp ground cumin
1 tsp chile powder
1 clove garlic, minced
½ tsp salt
In a large bowl, combine green beans, mustard, cayenne pepper, paprika, cumin, chile powder, garlic and salt. Toss to coat beans.
Heat large skillet over high heat until almost smoking. Add beans, being careful not to crowd the pan. Cook in 2 batches if necessary. Cook beans, without disturbing for 5 minutes or until charred patches appear. Toss beans. Cook for 3 to 5 minutes.
To serve, transfer beans to bowl or plate. Serve immediately.