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  • Haricots verts carrot quiche

Recept time 60 min.
Recept time 10
Recept time Oven
Recept time Saucepan

Turn every meal into a feast with this tasty quiche. Delicious with fish and meat recipes.


  • 300 g EAT ME haricots verts
  • 400 g carrots
  • 8 sheets puff pastry
  • 9 eggs
  • 100 ml cream
  • 1 tbsp flour
  • 1 tsp herbs de Provence
  • 1 clove crushed garlic
  • 20 g butter
  • pepper & salt

Let's get to work

  1. Blanch the carrots for 3 minutes in boiling water, the haricots verts for 2 minutes and rinse them both with cold water.
  2. Pre heat oven to 160°C.
  3. Use butter to grease the inside of a small cake tin (15 cm)). Line the entire inside of the cake tin with 6 sheets of puff pastry. Alternately place a layer of the carrots and then a layer of the haricots verts in the tin until they are finished.
  4. Use a stick mixer to combine the 8 eggs, the cream, herbs de Provence, garlic, pepper and salt. Pour the mixture into the cake tin.
  5. Cover the cake with the last 2 sheets of puff pastry. Whisk the last egg and brush it on top of the puff pastry.
  6. Bake the quiche until done for about 50 minutes in the oven. Leave the quiche in the tin and cool down on a cooling rack.
  7. Take the quiche from the tin and cut in slices.

More recipes with haricots verts

Haricots verts met katenspek
Haricots verts with smoked bacon
Salade met haricots verts
Haricots verts salad
Roergebakken Bimi® en haricots verts met sojadressing
Stir fried Bimi® and haricots verts with soy sauce dressing
Salade met haricots verts
Haricots verts salad
Ossenhaasspies met haricots verts
Tenderloin skewer with haricots verts

Read more about the used products

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