Garden vegetable & goat's cheese quiche

Garden vegetable & goat's cheese quiche

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
micheleanne
6th Aug, 2011
5.05
Loved this! Used ready made pastry. Will definately make this a regular.
malverns28
8th Jun, 2011
4.05
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
17th May, 2011
5.05
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
2nd May, 2011
1.05
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
4th Nov, 2010
5.05
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
19th Aug, 2010
5.05
Really delicious, and tasted great the next day served cold for lunch! Can't wait to make again!!
loutaylor
14th Jul, 2010
5.05
incredibly easy and tasted absolutely delicious. i'll be making this again for certain!!
1flower1
16th Jun, 2010
5.05
soz forgot to rate it. Would give a 10 but there aren't enough stars
1flower1
15th Jun, 2010
5.05
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
7th Sep, 2009
5.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.