Garden vegetable & goat's cheese quiche

Garden vegetable & goat's cheese quiche

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(20 ratings)

Cook: 40 mins Ready in 1¾ hours, inc making pastry and cooking

More effort

Serves 6
This quiche not only looks great, it really tastes of summer with its fresh and colourful vegetables

Nutrition and extra info

Nutrition:

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

  • 1 deep 24cm blind-baked pastry case

Filling

  • 40g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g courgettes (baby or regular), sliced at an angle
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 85g runner beans, stringed, halved lengthways and sliced
    Runner bean

    Runner bean

    Run-ner beens

    Runner beans have been growing in South America for over 2,000 years, and are a popular garden…

  • 85g fresh or frozen peas
  • 3 continental salad onions, stems chopped and bulbs quartered
  • 300ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 25g plain flour
  • 2 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 110g log full-fat soft goat's cheese, sliced
  • 3 small vine tomatoes, quartered

Method

  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.

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Comments (25)

laineyh's picture

Lovely. Will definitely be making this again. I didn't blind bake the case. I used gluten free flour to make the pastry and I used cheddar cheese instead. I think you could use any veg that you have left overs. Wonderful reciepe.

fallenstar27's picture
5

Brilliant recipe. Probably the tastiest quiche I've ever made. Will definitely make again.

haslop's picture
5

Never made quiche before, was always a little worried about making them, but was tempted by is recipe as it helps use up the courgettes and runner beans from the garden. Glad I tried it, I wasn't disappointed, very easy to make and very tasty. The tomatoes and goats cheese compliment the garden veg lovely. Already thinking about making it again.

ozkaz78's picture
5

Yum, very tasty and a great use for your veggies from the garden. I have made with the pastry, but also without so it was more like a frittata.

linzema's picture
5

Cooked this last night for guests and it was a great success. It was the first time I made a quiche, used bought pastry and results were really good. Became a favourtite over one night :)

sophiehoult's picture
4

This was the first quiche I had made. Both my husband and I were pleasantly surprised. I will be making this again, but maybe 6 servings is quite generous. I think I will be serving as an extra for BBQ season!
Really ease to make!

cinspider's picture
5

Made this again last night - gorgeous. Added sundried toms and broccoli instead of the recipe veggies.

cinspider's picture
5

Just made this for dinner using bits out of my organic veggie box (courgette, pea shoots and runner beans) and served it with a large salad (beetroot, pea shoots, spinach, lettuce, cucumber, homemade croutons and roasted spicy chickpeas). Absolutely delicious. I used a pre-bought pastry crust and swapped the goats cheese for Lancs cheese, and the cherry toms for sundried tomatoes. Loved it, can't wait for the leftovers tomorrow.

sodanjam's picture

I made this to take to a friends for lunch. I mised out the courgette and runner beans and had with peas broccoli and cherry tomatoes instead. Really good...there were no left overs. Looke really good too with the perfect goats cheese circles on top.

micheleanne's picture
5

Loved this! Used ready made pastry. Will definately make this a regular.

micheleanne's picture
5

Loved this! Used ready made pastry. Will definately make this a regular.

malverns28's picture
4

Great recipe! Used pre made shortcrust pastry which worked well. Great way of using different vegetable's. Used lancashire cheese, didn't have goat's cheese.

lalybaba's picture
5

I've been making this regularly since it first appeared in the magazine. As it was an instant hit with the whole family. To stop the bottom going soggy cook it in a metal tart tin on a pre-heated baking sheet (stick a baking sheet in the oven when you switch it on to heat). That was a GF tip which has prooved really useful to me. I used to avoid quiches as they were often soggy bottomed...not any more! Thankyou GF!

liza236's picture
1

This was a real let-down :(
The quiche looks delicious in the picture but when I made it the pastry got very soggy and the flavours did not come out as I expected them to. Bland and boring.

pam100's picture
5

Extremely tasty the whole family loved it!! even my 11 year old sister and she is a very fussy eater. will definitely make again.

amanda006's picture
5

Really delicious, and tasted great the next day served cold for lunch! Can't wait to make again!!

loutaylor's picture
5

incredibly easy and tasted absolutely delicious. i'll be making this again for certain!!

1flower1's picture
5

soz forgot to rate it. Would give a 10 but there aren't enough stars

1flower1's picture
5

never thought flour and 300ml of milk would word but stuck to the recipe and will defiantly do this again. Even my boy who hates quiche liked it. Thank you very much

marola's picture
5

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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