This colorful quiche is perfect for brunch or lunch. I even like to serve it for our Sunday night supper. Each hearty slice is filled with green beans and mushrooms and topped with tomato and cheddar cheese. It's delicious!
-Lee Campbell, Bartow, Florida
Place beans in a saucepan and cover with water; bring to a boil. Reduce heat. Cover and simmer for 6-8 minutes or until crisp-tender; drain and set aside.
In a small skillet, saute onion in butter until tender. Add mushrooms and green pepper; saute until tender.
In a large bowl, combine the mayonnaise, sour cream and salt; stir in the beans, mushroom mixture and cracker crumbs. Gradually stir in eggs. Pour into a greased deep-dish 9-in. pie plate. Sprinkle with tomato and cheese.
Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before cutting.