Quiche recipe for 6 people, takes only 40 mins; recipe has pastry, butter, courgette, runner bean, frozen pea, salad onions, milk, plain flour, egg, goat's cheese and vine tomato.
Garden vegetable & goat's cheese quiche
Course: Quiche
Servings
6
servings
Prep time
20 mins
Ingredients
- Runner Bean: 85g runner beans, stringed, halved lengthways and sliced
- Egg: 2 large eggs
- Milk: 300ml milk
- Courgette: 85g courgettes (baby or regular), sliced at an angle
- Butter: 40g butter
- Vine Tomato: 3 small vine tomatoes, quartered
- Frozen Pea: 85g fresh or frozen peas
- Plain Flour: 25g plain flour
- Goat'S Cheese: 110g log full-fat soft goat's cheese, sliced
- Salad Onions: 3 continental salad onions, stems chopped and bulbs quartered
- Pastry: 1 deep 24cm blind-baked pastry case
Directions
- 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.
