Garden vegetable & goat's cheese quiche

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

Garden vegetable & goat's cheese quiche

Recipe by Chef Soomro Course: Quiche


Prep time

20 mins


  • 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


  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.