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