Garden vegetable & goat's cheese quiche

Recipe uploaded by

Sara Buenfeld

5 ratings

Recipe by Sara Buenfeld

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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.
2. Beat the eggs into the sauce and generously season. Pour into the pastry case and scatter with the goat's cheese and tomatoes.
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.

449 kcalories, protein 14.7g, carbohydrate 35g, fat 28.7 g, saturated fat 16.9g, fibre 2.6g, salt 0.96 g

'It was a great way of getting the children to eat a variety of veg - really yummy.'

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• JennyW

  10 April 2008

  JennyW commented on this recipe

  Made this quiche for a starter and it was delicious served warmed. Guests asked me for the recipe. JennyW

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• dcarty

  06 August 2008

  dcarty rated and commented on this recipe

  

  Really really delicious! Made it for dinner using veggies from the garden and everyone loved it so much they had seconds! I cheated and used the pre-made pastry so it was quick and easy too.

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• Abbie

  15 September 2008

  Abbie rated and commented on this recipe

  

  easy! can add any left over green vegies

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• redcook

  10 March 2009

  redcook rated and commented on this recipe

  

  delicious!

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• Janet

  05 September 2009

  Janet rated and commented on this recipe

  

  Delicious! Used runner beans and swiss chard from a friend's garden, but I think you could use pretty much any veg. I made two and froze one. It defrosted and reheated really well.

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• Marola

  07 September 2009

  Marola rated and commented on this recipe

  

  Lovely and such an original idea for a quiche filling. Didn't have a 24cm quiche tin, so used a 20cm deep sandwich tin. Also used low fat creme fraish instead of milk as I had a tub that needed to be used up.

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Ingredients

• 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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Difficulty and servings

Serves 6

Preparation and cooking times

Cook 40 mins

Ingredients

• 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

449 kcalories, protein 14.7g, carbohydrate 35g, fat 28.7 g, saturated fat 16.9g, fibre 2.6g, salt 0.96 g

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