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)

janbomyers's picture
5

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.

sizzlingred's picture
5

delicious!

abbiebeard's picture
5

easy! can add any left over green vegies

dcarty's picture
5

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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