- Cooking oil spray
- 320g ready-rolled, reduced-fat shortcrust pastry, defrosted if frozen
- 1 medium leek, thinly sliced
- 2 medium courgettes, thinly sliced
- 1 garlic clove, crushed
- 5 eggs
- 5tbsp skimmed milk
- 50g goat’s cheese, crumbled
- Fresh herbs, to garnish
For the salad
- Large bag of mixed salad leaves
- 300g cherry tomatoes
- 1 small red onion, thinly sliced
- 1 yellow or red pepper, sliced
- 2tbsp balsamic vinegar
- Preheat the oven to 200°C/fan 180°C/gas 6 and lightly spray a 24cm fluted tin with oil. Roll out the pastry so it’s slightly thinner, then use it to line the tin, trimming any excess pastry with a sharp knife to neaten the edges.
- Put the flan tin on a baking tray. Cover the pastry with a sheet of baking paper, then pour in baking beans or rice and bake for 15 min. Remove from the oven and discard the beans or rice and paper, then bake for a further 5 min or until golden.
- Meanwhile, put a large frying pan over a medium heat and spray with a little oil. Add the leek and courgettes and cook for 15–20 min until very soft, stirring occasionally – if necessary, add 1–2tbsp water to help cooking. Add the garlic and cook for a further 2 min, then spoon the mixture into the baked pastry case.
- In a jug, whisk the eggs with the milk, then pour over the leek and courgette mixture. Sprinkle with the goat’s cheese, then bake for 25–30 min until the filling is set. Remove from the oven, then leave to stand in the tin for 5 min.
- In a large serving bowl, toss the salad ingredients together, then drizzle with the balsamic vinegar. Garnish the quiche with the herbs, then slice and serve with the salad.
Tip: If you want to ensure this dish is suitable for vegetarians, check the ingredients list of the goat’s cheese – some varieties are made with animal rennet or gelatine.