Veggie-Friendly Green Bean & Spinach Quiche


For the pastry

  • 200g (2 C) cake flour
  • salt
  • 125 ml (½ C) butter, slightly softened
  • 125 ml (½ C) grated cheddar cheese

For the filling

  • 200 g spinach
  • 15 ml (1 T) sunflower oil
  • 1 red pepper, seeded and chopped
  • 125 ml (½ C) grated cheddar cheese
  • 1 x 410 g can Rhodes Green Beans Cross Cut, drained

For the custard

  • 125 ml (½ C) cream
  • 250 ml (1 C) milk
  • 3 eggs
  • salt, freshly ground pepper and nutmeg


  1. Place the flour, salt and butter into a bowl.
  2. Rub with your fingers until the mixture resembles fine bread crumbs.
  3. Add the cheddar cheese and work the mixture into a coarse dough, which holds when pressed together.
  4. Tip the crumble into a quiche dish that has been sprayed with non-stick spray.
  5. Press the dough into the dish and work it evenly over the bottom and up the sides.
  6. Chill for 30 minutes.
  7. Bring a small saucepan of water to the boil.
  8. Add the spinach and boil for 2 minutes.
  9. Drain the spinach and refresh under cold water.
  10. Squeeze out the spinach to remove all excess water and chop finely.
  11. Heat the oil in a small frying pan and fry the peppers until softened.
  12. Sprinkle the cheddar cheese over the bottom of the pastry.
  13. Add the chopped spinach.
  14. Add the peppers.
  15. Add the green beans.
  16. Whisk the cream, milk and eggs together and season well with the salt, pepper and nutmeg.
  17. Pour this custard over the filling.
  18. Bake the quiche in a preheated oven at 180˚C for 35 minutes or until the quiche is set, golden and puffy.
  19. Serve hot or cold.


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