Green Bean and Almond Quiche Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item"><strong>For the pastry:</strong></li> <li class="ingredients-single-item">200g plain flour</li> <li class="ingredients-single-item">100g cold unsalted butter, cubed</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">3-4 tbsp ice-cold water</li> <li class="ingredients-single-item"><strong>For the filling:</strong></li> <li class="ingredients-single-item">250g green beans, trimmed and cut into 2cm pieces</li> <li class="ingredients-single-item">80g flaked almonds</li> <li class="ingredients-single-item">3 large eggs</li> <li class="ingredients-single-item">300ml double cream</li> <li class="ingredients-single-item">100ml whole milk</li> <li class="ingredients-single-item">120g Gruyère cheese, grated (or mature Cheddar)</li> <li class="ingredients-single-item">1 small onion, finely diced</li> <li class="ingredients-single-item">2 garlic cloves, minced</li> <li class="ingredients-single-item">1 tbsp fresh thyme leaves</li> <li class="ingredients-single-item">1/2 tsp nutmeg, freshly grated</li> <li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li> <li class="ingredients-single-item">1 tbsp olive oil</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li> <li class="equipment-single-item">Baking beans or uncooked rice (for blind baking)</li> <li class="equipment-single-item">Baking parchment</li> <li class="equipment-single-item">Food processor (optional for pastry)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> For the pastry, place the flour and salt in a large bowl. Add the cold cubed butter and rub in with your fingertips until the mixture resembles breadcrumbs (alternatively, pulse in a food processor). The cold butter creates steam pockets during baking, resulting in a flaky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Gradually add the ice-cold water, 1 tablespoon at a time, mixing with a knife until the dough just comes together – you may not need all the water. Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. Cold pastry is easier to handle and shrinks less during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Preheat your oven to 190°C (170°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and use it to line your tart tin. Press the pastry gently into the fluted edges. Trim excess pastry, leaving a small overhang to allow for shrinkage. Prick the base with a fork and chill for another 15 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Line the chilled pastry case with baking parchment and fill with baking beans or uncooked rice. Blind bake for 15 minutes, then remove the beans and parchment and return to the oven for another 5-7 minutes until the base is lightly golden. The blind baking ensures your pastry base stays crisp rather than soggy once filled. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Meanwhile, blanch the green beans in boiling salted water for 3 minutes until tender-crisp. Immediately plunge into ice water to stop the cooking process and preserve their vibrant color. Drain well and pat dry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Toast the flaked almonds in a dry frying pan over medium heat until golden brown, about 3-4 minutes, tossing frequently. Be vigilant as they can burn quickly. Set aside to cool. Toasting enhances the nutty flavor and ensures they maintain their crunch in the custard. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Heat the olive oil in a frying pan over medium heat. Add the diced onion and cook for 5-7 minutes until softened but not browned. Add the garlic and thyme, cooking for another minute until fragrant. Remove from heat and allow to cool slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> In a large bowl, whisk together the eggs, double cream, milk, nutmeg, salt, and pepper until thoroughly combined. Stir in two-thirds of the grated cheese and the cooled onion mixture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Reduce the oven to 180°C (160°C fan). Scatter the blanched green beans and most of the toasted almonds over the base of the pastry case, reserving some almonds for the top. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Carefully pour the egg mixture over the beans and almonds, ensuring even distribution. Sprinkle the remaining cheese and reserved almonds on top. The custard should come just below the rim of the pastry to prevent overflow during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Bake in the center of the oven for 30-35 minutes until the filling is just set with a slight wobble in the center. The quiche will continue cooking slightly after removal from the oven due to residual heat. A perfect custard should be silky and tender, not rubbery, which happens when overcooked. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Allow the quiche to cool for at least 15-20 minutes before removing from the tin. This resting time allows the custard to fully set and makes slicing cleaner. Serve warm or at room temperature for the best flavor. Your Green Bean and Almond Quiche can be stored in the refrigerator for up to 3 days and reheats beautifully in a 160°C oven for 10-15 minutes. </li> </ol>