Garden vegetable & goat's cheese quiche

• blind-baked pastry↗1 deep 24cm

  case

• butter↗40g g
• courgettes↗85g g

  (baby or regular), sliced at an angle

• runner beans↗85g g

  stringed, halved lengthways and sliced

• fresh or frozen peas85g g
• continental salad onions↗3

  stems chopped and bulbs quartered

• milk↗300ml ml
• plain flour↗25g g
• large eggs↗2
• log full-fat soft goat's cheese110g g

  sliced

• small vine tomatoes↗3

  quartered

Step-by-step instructions

1. 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.

2. 2

   Beat the eggs into the sauce and generously season. Pour into the pastry case and scatter with the goat’s cheese and tomatoes.

3. 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.