Garden Vegetable & Goat’s Cheese Quiche Recipe
Introduction
This garden vegetable and goat’s cheese quiche is a delightful way to enjoy fresh, vibrant vegetables wrapped in a crisp pastry shell. Creamy goat’s cheese adds tangy richness, making it perfect for a light lunch or a simple dinner served with a green salad.
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
- Step 1: Preheat your oven to fan 170°C, conventional 190°C, or gas mark 5. Melt the butter in a medium saucepan over medium heat.
- Step 2: Add the courgettes, runner beans, peas, and salad onions to the melted butter. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Step 3: Stir in the milk and plain flour, cooking over heat while stirring constantly until the mixture thickens into a smooth sauce. Remove from heat and let it cool for about 5 minutes, stirring occasionally to prevent a skin from forming.
- Step 4: Beat the eggs into the cooled vegetable sauce and season generously with salt and pepper.
- Step 5: Pour the mixture evenly into the blind-baked pastry case. Scatter the sliced goat’s cheese and quartered vine tomatoes evenly over the top.
- Step 6: Bake in the preheated oven for 40 minutes or until the filling is set and the top is golden brown.
- Step 7: Allow the quiche to cool for a few minutes before removing it from the tin. Serve warm with a fresh green salad.
Tips & Variations
- Try adding fresh herbs like thyme or basil to the filling for extra flavor.
- If you prefer a vegetarian option, ensure your pastry is free from animal fats.
- You can substitute goat’s cheese with feta or ricotta for a different taste.
- Use seasonal vegetables you have on hand to customize this quiche.
Storage
Store any leftover quiche in an airtight container in the refrigerator for up to 2 days. Reheat slices gently in a low oven or microwave until warmed through. This quiche is best enjoyed fresh but can be served cold if preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables for this quiche?
Yes, frozen peas and runner beans work well. Just ensure they are thawed and drained if necessary before cooking to avoid excess moisture.
How do I blind bake the pastry case?
To blind bake, line the pastry with baking parchment and fill with baking beans or rice. Bake in a hot oven until the edges are set and beginning to brown, about 10-15 minutes, then remove the weights and bake a few minutes more before filling.
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Garden Vegetable & Goat’s Cheese Quiche Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This garden vegetable and goat’s cheese quiche is a delightful and colorful dish featuring a crisp blind-baked pastry case filled with a creamy mixture of sautéed courgettes, runner beans, peas, and salad onions. Enriched with a smooth milk and flour-based sauce, beaten eggs, and topped with slices of rich goat’s cheese and fresh vine tomatoes, this quiche bakes to a golden perfection, offering a deliciously savory flavor profile perfect for lunch or dinner.
Ingredients
Pastry
- 1 deep 24cm blind-baked pastry case
Vegetables
- 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
- 3 small vine tomatoes, quartered
Dairy and Eggs
- 40g butter
- 300ml milk
- 2 large eggs
- 110g log full-fat soft goat’s cheese, sliced
Other
- 25g plain flour
- Salt and pepper, to season generously
Instructions
- Preheat Oven: Preheat the oven to fan 170°C, conventional 190°C, or gas mark 5 to prepare for baking the quiche.
- Sauté Vegetables: Melt the butter in a medium saucepan over medium heat. Add the courgettes, runner beans, peas, and chopped salad onions. Cook for about 5 minutes, stirring occasionally until the vegetables begin to soften but still retain some texture.
- Make Sauce: Gradually add milk and plain flour to the vegetables in the saucepan, stirring continuously over heat. Cook until the mixture thickens into a smooth, creamy sauce, ensuring no lumps form. Remove from heat and allow it to cool for approximately 5 minutes while stirring occasionally to prevent a skin from forming.
- Incorporate Eggs: Beat the eggs into the cooled vegetable sauce, mixing well. Season the mixture generously with salt and pepper to taste.
- Assemble Quiche: Pour the egg and vegetable sauce into the pre-baked pastry case, spreading evenly. Scatter the sliced goat’s cheese and quartered vine tomatoes evenly over the top.
- Bake: Place the assembled quiche into the preheated oven and bake for 40 minutes, or until the filling is fully set and the top is golden brown.
- Cool and Serve: Allow the quiche to cool for a few minutes before carefully removing it from the tin. Serve warm or at room temperature, ideally accompanied by a fresh green salad.
Notes
- Using a blind-baked pastry case ensures the crust remains crisp and does not become soggy during baking.
- If fresh peas are not available, frozen peas can be used as a convenient alternative.
- You can substitute the continental salad onions with mild spring onions if preferred.
- For a stronger flavor, consider using aged goat’s cheese instead of full-fat soft goat’s cheese.
- To make the quiche vegetarian-friendly, ensure all ingredients, especially the pastry, do not contain animal-derived additives.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European
Keywords: quiche, goat cheese, garden vegetable, vegetarian quiche, savory tart, baked quiche, summer vegetables, easy quiche recipe
