Garden vegetable & goat's cheese quiche

Garden vegetable & goat's cheese quiche

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(19 ratings)

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Cooking time

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

Skill level

Moderately easy

Servings

Serves 6

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
449
protein
14.7g
carbs
35g
fat
28.7g
saturates
16.9g
fibre
2.6g
sugar
0g
salt
0.96g

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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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.

Recipe from Good Food magazine, August 2003

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Comments

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abbiebeard's picture
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easy! can add any left over green vegies

dcarty's picture
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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.

jennywoodford's picture

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

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