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


  • kcal449
  • fat28.7g
  • saturates16.9g
  • carbs35g
  • sugars0g
  • fibre2.6g
  • protein14.7g
  • salt0.96g
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  • 1 deep 24cm blind-baked pastry case


  • 40g butter



    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



    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



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

  • 25g plain flour
  • 2 large eggs



    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


  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, questions and tips

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6th Aug, 2011
Loved this! Used ready made pastry. Will definately make this a regular.
8th Jun, 2011
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.
17th May, 2011
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!
2nd May, 2011
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.
4th Nov, 2010
Extremely tasty the whole family loved it!! even my 11 year old sister and she is a very fussy eater. will definitely make again.
19th Aug, 2010
Really delicious, and tasted great the next day served cold for lunch! Can't wait to make again!!
14th Jul, 2010
incredibly easy and tasted absolutely delicious. i'll be making this again for certain!!
16th Jun, 2010
soz forgot to rate it. Would give a 10 but there aren't enough stars
15th Jun, 2010
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
7th Sep, 2009
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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