GARDEN VEGETABLE & GOAT'S CHEESE QUICHE

Garden vegetable & goat's cheese quiche image

This quiche not only looks great, it really tastes of summer with its fresh and colourful vegetables

Provided by Sara Buenfeld

Categories Buffet, Dinner, Lunch, Main course

Time 1h45m

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 449 calories, Fat 28.7 grams fat, SaturatedFat 16.9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 2.6 grams fiber, Protein 14.7 grams protein, Sodium 0.96 milligram of sodium