Special Summer Time
I know that Summer is officially over for another year as of tomorrow and looking out the window, it seems as though the wet weather is here already!
It is however, still very warm for most parts of the country and I'm sure this rain is just a temporary blip in the weather and we can still look forward to some sunny days throughout March.
Hopefully you have already been making the most of the Summer weather, but if not, I encourage you to do so.
Spending time outdoors with family and friends is what Summer is all about. If you can take a few days off, plan a mini-break and explore some of the bushes or beaches that NZ has on offer. If you don't have the time or means to take off for a few days, organise a picnic or BBQ, you will be amazed at how such a simple task can help you to really appreciate your surroundings.
This weeks recipe is ideal warm or cold. Serve it with a salad and you have an easy portable picnic meal.
Garden vegetable & goat's cheese quiche
- 1 deep 24cm blind-baked pastry case
- 40g butter
- 85g courgettes, sliced at an angle
- 85g beans, stringed, halved lengthways and sliced
- 85g fresh or frozen peas
- 1 red onion, sliced
- 300ml milk
- 25g plain flour
- 2 large eggs
- 110g full-fat soft goat's cheese, sliced
- 3 small vine tomatoes, quartered
Preheat the oven to fan 170C. 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.
Beat the eggs into the sauce and generously season. Pour into the pastry case and scatter with the goat’s cheese and tomatoes.
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.