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

Scale

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