RCI-BR.006.0140.001

Garden Vegetable and Goat Cheese Quiche

Garden Vegetable and Goat Cheese Quiche from the Recidemia collection

vegetarian
Prep20 min
Cook40 min
Total60 min
Servings4
Difficultyintermediate

Ingredients

Method

1
Preheat oven to 190°C. Heat butter in a large skillet over medium-high heat and add the courgette slices, cooking for 3-4 minutes until lightly softened and beginning to color.
2
Add the stringed and halved runner beans to the skillet, stirring frequently for 2-3 minutes until they begin to soften. Add the peas and stir to combine, cooking for another 1-2 minutes.
3
Reduce heat to medium and add the chopped stems of the continental salad onions, cooking for 1 minute until fragrant. Stir in the quartered bulbs of the onions and cook for 2-3 minutes until softened.
4
Remove the vegetable mixture from heat and allow to cool slightly for 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed.
5
In a separate bowl, whisk together the eggs, milk, and plain flour until smooth and well combined, ensuring no flour lumps remain.
6
Spread the cooled vegetable mixture evenly over the base of the blind-baked pastry case. Arrange the sliced goat's cheese pieces and quartered tomatoes over the vegetables, distributing them evenly.
7
Pour the egg and milk mixture carefully over the vegetables and cheese, ensuring it fills all gaps and reaches approximately 2 cm from the rim of the pastry case.
8
Bake in the preheated oven for 35-40 minutes until the filling is set but still slightly soft in the center, and the top is golden brown.
9
Remove from the oven and allow the quiche to rest for 5 minutes before serving. This allows the filling to set completely and makes slicing easier.
5 minutes

What Makes This Variant Distinct

  • Original variant

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