Name: Garden vegetable & goat's cheese quiche
Cook time: 40 min
Total time: 1 h 45 min
Yield: 6
Cuisine: French
Ingredients: 1 deep 24cm blind-baked pastry case; 40g butter; 85g courgettes (baby or regular), sliced at an angle; 85g runner beans stringed, halved lengthways and sliced; 85g fresh or frozen peas; 3 continental salad onions stems chopped and bulbs quartered; 300ml milk; 25g plain flour; 2 large eggs; 110g log full-fat soft goat's cheese sliced; 3 small vine tomatoes quartered

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Garden vegetable & goat's cheese quiche

Garden vegetable & goat's cheese quiche

Sara Buenfeld

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Serves 6

More effort

Cook: 40 mins

Ready in 1¾ hours, inc making pastry and cooking

A star rating of 4.8 out of 5.24 ratingsRate

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This quiche not only looks great, it really tastes of summer with its fresh and colourful vegetables

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Late-summer green salad

A star rating of 3.6 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

1 deep 24cm blind-baked pastry

case

Filling

40g butter
85g courgettes

(baby or regular), sliced at an angle
85g runner beans

stringed, halved lengthways and sliced
85g fresh or frozen peas
3 continental salad onions

stems chopped and bulbs quartered
300ml milk
25g plain flour
2 large eggs
110g log full-fat soft goat's cheese

sliced
3 small vine tomatoes

quartered

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Nutrition: per serving

kcal449
fat28.7g
saturates16.9g
carbs35g
sugars0g
fibre2.6g
protein14.7g
salt0.96g

low

Method

step 1

Preheat the oven to fan 170C/ conventional 190C/gas 5. Melt the butter in a medium saucepan and cook the green vegetables and onions for 5 minutes, stirring until starting to soften. Tip the milk and flour into the pan and stir over the heat until it thickens to a smooth sauce. Cool for 5 minutes or so, stirring to stop a skin forming.
step 2

Beat the eggs into the sauce and generously season. Pour into the pastry case and scatter with the goat’s cheese and tomatoes.
step 3

Bake for 40 minutes until the filling is set, turning golden. Cool for a few minutes before taking from the tin. Serve with a green salad.

Recipe from Good Food magazine, August 2003

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A star rating of 4.8 out of 5.24 ratings

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