Garden Vegetable & Goat's Cheese Quiche
This colorful and flavorful quiche is a celebration of fresh summer produce. The creamy and rich goat's cheese complements the vibrant green vegetables, creating a delightful harmony of textures and flavors. Enjoy a slice of this satisfying quiche with a side of crisp green salad for a light and wholesome meal.
— Constant Cookbook
Ingredients
- 1 deep 24cm blind-baked pastry case
- 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
Instructions
- 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.
- Beat the eggs into the sauce and generously season. Pour into the pastry case and scatter with the goat’s cheese and tomatoes.
- 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.
Prep Time
PT40M
Yield
Serves 6
Nutrition
- Calories: 449 calories
- Fat Content: 28.7 grams fat
- Saturated Fat Content: 16.9 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Fiber Content: 2.6 grams fiber
- Protein Content: 14.7 grams protein
- Sodium Content: 0.96 milligram of sodium
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