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
(6 servings)
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.
I can attest that the beans are awesome! The couscous quiche looks delicious :)
ReplyDeleteInteresting crust! Gonna have to try that trick one day.
ReplyDeleteThat is such a great idea, I have to try it!
ReplyDeleteThe green beans look so good! I love green beans!
ReplyDeleteCouscous crust -- what a great idea!
ReplyDeleteI love it when leftovers can be re-purposed into something equally as wonderful as the initial product!
I love green beans and this sounds so good! Also love the idea of the cous cous crust for a quiche. Will try it.
ReplyDeleteOk, maybe I'm making this for dinner instead.
ReplyDeleteI made the quiche this weekend,except with sauteed smoked bacon instead of the garlic. It was extremely popular - so no more wasted couscous in future!
ReplyDeleteChris Peacock
Any chance you could give me some more precise measurements for the quiche ingredients? I'm a "by the book" kinda gal. At least how many eggs and how much milk?
ReplyDeleteAnon - here's the link to the recipe mentioned above: http://janetishungry.blogspot.com/2007/05/onion-and-wild-garlic-quiche-with.html
ReplyDeletethank you!!
ReplyDeleteGood idea!
ReplyDelete