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

Scale

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