This quiche is fairly simple to make and tastes delicious. It uses 2 types of cheese - Swiss gruyere and goat's cheese, making it rich and very flavourful.
4 people made this
1 (375g) ready rolled shortcrust pastry
1 tablespoon olive oil
5 spring onions, sliced
3 or 4 medium courgettes, sliced
100ml single cream
200g goat's cheese, broken up
100g Gruyere cheese, grated
salt to taste
1 tablespoon freshly chopped mint
1 teaspoon ground paprika
pepper to taste
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat the oven to 220 C / Gas 7. Line a quiche tin with shortcrust pastry. Prick with a fork and trim any excess pastry. Set aside.
Add 1 tablespoon of olive oil to a frying pan and cook the spring onions and courgettes for 5 minutes. They will keep cooking in the quiche, so don't over cook. Scatter evenly over the prepared pastry case.
Break the eggs into a bowl. Add the cream and whisk with a fork. Add the fresh goat cheese and grated Gruyere. Mix well. Add the mint and paprika, and season with salt and pepper. Pour on top of the courgettes in the pastry case.
Bake for 20 minutes or until set. Cool slightly before slicing.