Recipe: Quiche of Soissons beans with Southern inspiration

Name: Quiche of Soissons beans with Southern inspiration
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Ingredients: for 4 to 6 people:1 circle of organic or homemade shortcrust pastry cooked "blind" and cooled.; https://www.aftouch-cuisine.com/recette/pate-brisee-245.htm; 300 g (10.5 oz) of homemade or organic tomato pulp; 300 g (10.5 oz) of naturally cooked Soissons beans; 1 red bell pepper and 1 yellow pepper, preserved without skin, cut into julienne; 12 pitted black olives cut in half; 1 clove of garlic, degerminated and chopped; 30 g (1.1 oz) of toasted pine nuts; some fava beans or soy beans; green olive oil; fine salt; 1 teaspoon of turmeric (Madagascar); lemon thyme flowers and chopped rosemary

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Vegetables

Prep 30 min

Cook 40 min

Total 1h10

Servings 4 serv.

As a chef, I completely agree with Régis Marcon's vision of increasing "plant-based" dishes in restaurant menus. Here is my small contribution to ensure its improvement.

Ingredients for 4 servings

for 4 to 6 people:

1 circle of organic or homemade shortcrust pastry cooked "blind" and cooled.
https://www.aftouch-cuisine.com/recette/pate-brisee-245.htm
300 g (10.5 oz) of homemade or organic tomato pulp
300 g (10.5 oz) of naturally cooked Soissons beans
1 red bell pepper and 1 yellow pepper, preserved without skin, cut into julienne
12 pitted black olives cut in half
1 clove of garlic, degerminated and chopped
30 g (1.1 oz) of toasted pine nuts
some fava beans or soy beans
green olive oil
fine salt
1 teaspoon of turmeric (Madagascar)
lemon thyme flowers and chopped rosemary

Step-by-step directions

1 In a pot, pour a little olive oil. When it is hot, pour in your tomato pulp, salt, add the garlic, some chopped thyme and rosemary and the turmeric, then let it reduce on low heat for 7 to 8 minutes.

2 Then add your preserved peppers and your Soissons beans, not too drained. Let them soak for about ten minutes. Test one bean to perfect the seasoning, then at the last moment, add your toasted pine nuts.

3 Pour onto a tray to let cool slightly, turn on your oven to 180°C (355°F) (gas mark 6).

4 Then pour your preparation into your pie crust and gently arrange your beans in a corolla pattern. Bake for 10 minutes, then on removal, place your black olives and fava beans or soy beans and drizzle with a splash of green olive oil.
This tart can be eaten hot, warm, or even cold.
And don't forget my motto (smiles)
Soissons beans must be harvested in their region of origin
www.haricotdesoissons.com