- Cook Time: 20 mins
- Serving: 6 Persons
Nutrition facts (per portion)
- Calories: 449
- Carbohydrate Content: 35g
- Fat Content: 28.7g
- Fiber Content: 2.6g
- Protein Content: 14.7g
- Saturated Fat Content: 16.9g
- Sodium Content: 0.96g
- Sugar Content: 0g
Garden vegetable & goat's cheese quiche Recipe
Garden vegetable & goat's cheese quiche is a Quiche recipe for 6 people, takes only 40 mins; recipe has pastry, butter and courgette.
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
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.