Garden vegetable & goat's cheese quiche

6 servings 600 kcal or less courgettes eggs goat's cheese mains make ahead over an hour pastry picnic quiche summer tart

N/A

Source

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

Method

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.