Garden Vegetable & Goat’s Cheese Quiche Recipe
Introduction
This garden vegetable and goat’s cheese quiche is a delightful way to showcase fresh, vibrant produce in a creamy, savory filling. Perfect for a light lunch or a casual dinner, it pairs beautifully with a crisp 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 the oven to fan 170°C / conventional 190°C / 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 pan. Cook for about 5 minutes, stirring occasionally until the vegetables begin to soften.
- Step 3: Pour in the milk and sprinkle in the plain flour. Stir continuously over the heat until the mixture thickens into a smooth sauce. Remove from heat and allow to cool for 5 minutes, stirring occasionally to prevent a skin forming.
- Step 4: Beat the eggs into the cooled sauce and season generously with salt and pepper.
- Step 5: Pour the filling into the prepared pastry case. Scatter the sliced goat’s cheese and quartered tomatoes evenly over the top.
- Step 6: Bake in the preheated oven for 40 minutes until the filling is set and golden on top.
- Step 7: Allow the quiche to cool for a few minutes before removing from the tin. Serve warm with a fresh green salad.
Tips & Variations
- You can substitute goat’s cheese with feta or ricotta for a different flavor.
- Try adding fresh herbs like thyme or basil to the filling for extra aroma.
- If using frozen peas, thaw them before cooking for even texture.
- Blind-baking the pastry beforehand helps prevent a soggy base and ensures a crisp crust.
Storage
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warmed through. It can also be enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this quiche ahead of time?
Yes, you can prepare the filling and assemble the quiche the day before baking. Keep it covered in the fridge and bake fresh when ready to serve.
What if I don’t have a fan oven?
Simply use the conventional oven temperature of 190°C (gas mark 5) and bake as directed. Cooking times should remain the same.
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Garden Vegetable & Goat’s Cheese Quiche Recipe
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delightful garden vegetable and goat’s cheese quiche featuring a buttery pastry crust filled with tender courgettes, runner beans, peas, and salad onions in a creamy egg and milk custard, topped with soft goat’s cheese and fresh tomatoes. This savory quiche is perfect for a light lunch or brunch, served warm alongside a crisp green salad.
Ingredients
Pastry Base
- 1 deep 24cm blind-baked pastry case
Vegetables & Filling
- 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
Custard
- 300ml milk
- 25g plain flour
- 2 large eggs
Toppings
- 110g log full-fat soft goat’s cheese, sliced
- 3 small vine tomatoes, quartered
Instructions
- Prepare the Oven and Vegetables: Preheat the oven to fan 170°C, conventional 190°C, or gas mark 5. In a medium saucepan, melt the butter over medium heat. Add the courgettes, runner beans, peas, and chopped salad onions, cooking and stirring for about 5 minutes until the vegetables begin to soften.
- Make the Thickened Sauce: Gradually tip in the milk and flour into the pan with the vegetables. Stir continuously over heat until the mixture thickens into a smooth sauce. Once thickened, remove from heat and let cool for about 5 minutes, stirring occasionally to prevent a skin from forming.
- Incorporate Eggs and Seasoning: Beat the eggs into the cooled sauce mixture thoroughly. Generously season with salt and freshly ground black pepper according to taste to enhance the filling’s flavor.
- Assemble the Quiche: Pour the vegetable custard mixture into the blind-baked pastry case, spreading evenly. Scatter the slices of goat’s cheese and quartered vine tomatoes over the top to complete the filling.
- Bake the Quiche: Place the quiche in the preheated oven and bake for approximately 40 minutes, or until the filling is fully set and the top is golden brown.
- Cool and Serve: Remove the quiche from the oven and allow it to cool for a few minutes before carefully taking it out of the tin. Serve warm with a fresh green salad for a complete meal.
Notes
- Ensure the pastry case is blind-baked before adding the filling to prevent sogginess.
- Using fresh vegetables yields the best flavor, but frozen peas can be used as a convenient alternative.
- Adjust seasoning according to preference, but the salt is important to balance the tanginess of the goat’s cheese.
- Serve with a light green salad dressed in lemon vinaigrette for a refreshing complement.
- Leftover quiche can be stored in the refrigerator for up to 2 days and reheated in an oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Keywords: vegetable quiche, goat cheese quiche, garden vegetable recipes, savory tart, vegetarian quiche, spring vegetables, baked quiche
