Late-summer green salad
Crunchy, green, healthy, veggie salad - just one part of a fab summer lunch by Gary Rhodes
Garden vegetable & goat's cheese quiche
- Preparation and cooking time
- Cook:
- Ready in 1¾ hours, inc making pastry and cooking
- More effort
- Serves 6
Skip to ingredients
- 1 deep 24cm blind-baked pastrycase
Filling
- 40g butter
- 85g courgettes(baby or regular), sliced at an angle
- 85g runner beansstringed, halved lengthways and sliced
- 85g fresh or frozen peas
- 3 continental salad onionsstems chopped and bulbs quartered
- 300ml milk
- 25g plain flour
- 2 large eggs
- 110g log full-fat soft goat's cheesesliced
- 3 small vine tomatoesquartered
Nutrition: per serving
- kcal449
- fat28.7g
- saturates16.9g
- carbs35g
- sugars0g
- fibre2.6g
- protein14.7g
- salt0.96glow
Method
step 1
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.
step 2
Beat the eggs into the sauce and generously season. Pour into the pastry case and scatter with the goat’s cheese and tomatoes.
step 3
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.
